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Double
Chocolate Peach Creole Cream Cheese Ice Cream
PREP TIME:
2 Hours
MAKES: 1
Quart
COMMENT:
Summer months are the perfect time to have a great, cold bowl of
ice cream. Sweet peaches and rich chocolate make this recipe a perfect
combination.
INGREDIENTS:
- 1 (11.5-ounce) package Chef John Folse's Bittersweet Plantation
Dairy Creole Cream Cheese
- 3/4 cup finely diced fresh Ruston peaches, peeled
- 1-3/4 cups sugar
- 3 eggs
- 1-1/2 cups half and half
- 1/2 cup cocoa powder
- 1-1/2 cups heavy whipping cream
- 2 tbsps vanilla
- 1/8 tsp cinnamon
- 1/8 tsp nutmeg
METHOD:
Combine sugar and eggs. Whisk until fluffy and pale yellow in color.
In a saucepot, combine half and half, cocoa powder and cream. Bring
to simmer. Do not boil. Remove milk from heat and slowly blend 1
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 peaches 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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