1. Whisk egg yolks in a medium mixing bowl and set aside.
2. Place cream cheese in a large saucepan over medium heat. Add 1/2 cup of sugar and begin whisking to break up the cream cheese. Add another 1/2 cup sugar and continue whisking until you see no more lumps of cream cheese. Add the rest of the sugar and stir to combine.
3. Gradually add cream and half and half while whisking. Once you have a smooth mixture you can add the remainder of the cream and half and half. Adding it slowly will help prevent any lumps of cream cheese.
4. Continue cooking this mixture over a gentle heat, stirring often, until it begins to steam. You do not want it to boil. 
5. Using a ladle or a measuring cup, add about a cup of the hot cream mixture to the egg yolks in a slow stream while whisking. Add one more cup. 
6. Next, add the yolk mixture to the pan and whisk to combine. 
7. Continue cooking over medium heat, stirring almost constantly, until the mixture thickens slightly. It will resemble a very thin pudding texture. 
8. Transfer this mixture to a large pitcher, measuring cup, or bowl and add vanilla and almond extract. Stir to combine and allow to cool at room temperature before transferring to refrigerator and chilling overnight or until completely cold.

Churning:

1. When your mixture is cold, process according to your ice cream maker's instructions. I use this ice cream maker and it takes me about 3 batches to finish this recipe. 
2. I prefer to crumble the cake into the ice cream as I'm adding it to my containers. I don't recommend adding it directly to the ice cream maker as it is messy and it just gets too crumbled up in my opinion. So, as you are transferring the churned ice cream to your freezer-safe containers, just crumble the red velvet cake in. I like some small crumbs and some pretty large chunks. 
3. Continue churning until all of the ice cream base is used. store in airtight containers in the freezer. *See notes for the containers I use.