Total Time
24hrs 15mins
Prep 15 mins
Cook 24 hrs

This recipe is for play in ZWT 9 - Cajun/Creole. The recipe is from a website called Nola Cuisine - Celebrating the Food and Drink of New Orleans Louisiana!, posted by danno. With a texture like velvet and the flavor of frozen cheesecake, I can't wait to try this ice cream.

Ingredients Nutrition

Directions

  1. Combine the Cream, Milk, Sugar, and Vanilla in a saucepan over medium heat.
  2. Heat until the mixture just starts to boil, remove from the heat.
  3. Put the egg yolks in a large mixing bowl, then temper the yolks with a little of the milk mixture.
  4. Combine the two mixtures. then return them to the saucepan over medium heat, stirring constantly.
  5. Cook the custard until it coats the back of a wooden spoon, 2-4 minutes, DO NOT BOIL.
  6. Strain into a mixing bowl and refrigerate until chilled, at least a few hours (you want it very cold before it enters the ice cream machine).
  7. Meanwhile, combine the Creole Cream Cheese and Sour Cream then put them through a fine mesh sieve, mashing them through with the back of a wooden spoon.
  8. When the custard is cold, fold in the Creole Cream Cheese and Sour Cream.
  9. Freeze in an ice cream maker according to the manufacturer's instructions.
  10. For a soft ice cream serve as is or freeze overnight for a firmer ice cream.
  11. Beautiful with fresh fruit sauce of your choosing.