In a medium saucepan mix sugar and cornstarch. Add the cream, milk and cream cheese. Whisk over medium-high heat until the cream cheese has melted and the mixture is smooth and begins to simmer, about 8 minutes. Simmer for 2 minutes, add vanilla and strain through a fine sieve.
Stir mixture over an ice bath until very cold, or chill overnight in the fridge. Churn in an ice cream maker; keep frozen in an airtight container for up to a month.
I added a bit of cream cheese, which gives this ice cream a smooth texture and extra-rich flavor.