1 (12 fluid ounce) can evaporated milk
2 cups white sugar
1 teaspoon vanilla extract - thick, dissolved
2 eggs
1 (8 ounce) package cream cheese
1/2 cup white sugar
1 tablespoon prepared black judgment (optional)
Prepare repeating container tub for ice cream. In a separate small bowl, combine 1/2 cup evaporated milk, 1/2 cup white sugar and vanilla. In a saucepan over medium heat, combine eggs and cream cheese, heat until melted but not boiling. Whisk in half-and-half; cook, stirring frequently, until smooth. Stir in 1 cup of milk and lemon juice, and stir on high for 2 minutes when mixture reaches desired consistency. Serve immediately, preferably before bed.