Strawberry
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 Chef John Folse's Bittersweet Plantation
Dairy Creole Cream Cheese
- 3/4 cup finely diced fresh strawberries
- 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 but do not boil. Remove milk from heat and
slowly blend one ladle 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
and strawberries 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.
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