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.