Donna's Creole Cream Cheese Ice Cream
Recipe by Chef John Folse, and modified by me.
How to Make Donna's Creole Cream Cheese Ice Cream
- 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.