Creole
Cream Cheese Ice Cream
PREP TIME: 2
Hours
MAKES: 1 Quart
COMMENT:
Creole cream cheese was a very popular item in early Louisiana and
may be found at many grocery stores today. Additionally, Chef John
Folse's Bittersweet Plantation Dairy began manufacturing and distribution
of Creole cream cheese in the fall of 2002. Pick up a package of
this unique Creole favorite and use it in this recipe or as you
would sour cream.
INGREDIENTS:
- 1 (11.5-ounce) package Bittersweet Plantation Dairy Creole Cream
Cheese
- 1 1/2 cups sugar
- 3 eggs
- 1 1/2 cups half and half
- 1 1/2 cups heavy whipping cream
- 2 tbsps vanilla
- 1/8 tsp cinnamon
- 1/8 tsp nutmeg
METHOD:
In a large mixing bowl, combine sugar and eggs. Whisk until fluffy
and pale yellow in color. In a saucepot, combine half and half and
cream. Bring to simmer. Do not boil. Remove milk from heat and slowly
blend one adle at a time into the egg mixture, stirring constantly
to keep eggs from scrambling. Continue blending until all is incorporated.
Add vanilla, nutmeg and cinnamon. Strain the mixture through a fine
sieve and chill overnight or a minimum of 4 hours. When ready to
use, thoroughly blend the Creole cream cheese into the custard mixture
and whisk until all lumps are removed. Pour mixture into a home-style
ice cream maker and freeze according to manufacturer's directions.
Place ice cream in the freezer or allow it to temper 2 hours prior
to serving.
>>
print this page |