Made with homemade Creole Cream Cheese, this delicious ice cream is a true labor of love. With the flavor of cheese cake and the texture of velvet, it will become one of your favorite homemade ice cream. Add additional ingredients if you want or top with your favorite cheese cake toppings for a truly special dessert.
Recipe by Chef John Folse, and modified by me.
In a large mixing bowl, whisk together sugar and eggs until fluffy and pale yellow.
In a saucepot, combine half-and-half and cream. Bring to a simmer, but do not boil. Remove from heat. Stirring constantly, slowly blend cream mixture, 1 ladle at a time, into the egg mixture. Stirring will ensure that the eggs will not scramble. Add vanilla, and optional cinnamon and nutmeg.
Strain through a fine sieve and chill overnight, or for a minimum of 4 hours.
When ready to use, whisk Creole cream cheese into the custard mixture until all lumps are removed. Pour into a home-style ice cream maker and freeze according to manufacturer's directions.
Place ice cream in the freezer for 2 hours prior to serving.