Creole - Cream Cheese Ice Cream

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READY IN: 24hrs 15mins
YIELD: 1 Quart
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine the Cream, Milk, Sugar, and Vanilla in a saucepan over medium heat.
  • Heat until the mixture just starts to boil, remove from the heat.
  • Put the egg yolks in a large mixing bowl, then temper the yolks with a little of the milk mixture.
  • Combine the two mixtures. then return them to the saucepan over medium heat, stirring constantly.
  • Cook the custard until it coats the back of a wooden spoon, 2-4 minutes, DO NOT BOIL.
  • 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).
  • 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.
  • When the custard is cold, fold in the Creole Cream Cheese and Sour Cream.
  • Freeze in an ice cream maker according to the manufacturer's instructions.
  • For a soft ice cream serve as is or freeze overnight for a firmer ice cream.
  • Beautiful with fresh fruit sauce of your choosing.
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