In a medium heat-safe bowl (about 1 ½ quarts) place the chunks of room temperature cream cheese and set aside. 

Have a large bowl full of ice water or a sink filled with ice and water ready.

In a small bowl whisk together the egg yolks and the sugar. Set aside.

In a small to medium saucepan heat the milk with the vanilla bean or vanilla bean paste until it comes to a simmer. 

Stir in the nonfat milk powder using a whisk until it has dissolved into the milk.

Whisking constantly, ladle about 1 cup of the hot milk mixture with the beaten egg yolks. 

Stir the egg yolks into the remaining milk back into the saucepan. 

Continue to cook the custard, stirring constantly, until it reaches 170° to 180°. Try to get as close to 180° as you can. But be careful not to overcook as it will curdle. The custard should coat the back of a spoon. 

Immediately pour the custard through a mesh strainer (if you have one) over the reserved bowl of cream cheese. Stir and then let sit for a minute or so, to let the cheese melt. 

Using an immersion blender or a whisk, blend the custard until very smooth. 

Stir in the heavy cream. 

Place the custard bowl into the ice water bath and stir as it cools to room temperature. It should not take more than a couple of minutes. 

Place a piece of plastic wrap directly onto the surface of the cooled custard.

Chill in the refrigerator for at least 3 hours or preferably overnight. The custard can chill for up to 3 days before using. 

When ready to make ice cream place a 2-quart container that you want to store your ice cream in into the freezer along with the carrot cake chunks in a separate container. This can be done at the same time as you are chilling the custard or the day of your ice cream making. 

Freeze the Ice cream base according to your ice cream machine’s instructions. 

When your machine has made a very thick ice cream, take out the container and the carrot cake chunks from the freezer. 

Spoon about half of the ice cream mixture into the cold container and then sprinkle the chunks over the layer. Top with the remaining ice cream. 

Quickly stir up the pieces of carrot cake to distribute them evenly throughout. 

Place a piece of plastic wrap directly onto the top of the ice cream and smooth out the top making sure there is as little air as possible to prevent crystals forming as it ripens. 

Immediately place the ice cream in the freezer.

Let the ice cream ripen for at least 3 hours if you want firm ice cream. It can also be served soft if you are desperate!