Ingredients
- 1 1/2 cups sugar
- 3 eggs
- 1 1/2 cups half-and-half
- 1 1/2 cups heavy whipping cream
- 2 tablespoons vanilla extract
- 1/8 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 (11.5-ounce) package Creole cream cheese* (recommended: Bittersweet Plantation Dairy Creole Cream Cheese)
Directions
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, 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.
*Cook's Note:
Creole cream cheese was historically eaten in Louisiana from the 1800s to the 1980s. Production of the product ceased until Chef John Folse's Bittersweet Plantation Dairy began manufacturing and distributing Creole cream cheese in the fall of 2002. Use this unique Creole favorite in this recipe or as an alternative to sour cream
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By acellacaplan_44...
New Orleans,, LA
on August 18, 2012
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I made this ice cream according to the recipe and I (and my kids-my diligent tasters thought it was a little icy. This would not be unremarkable because creole cream cheese is more watery. I attempted to correct the iciness by replacing the sugar and milk with condensed milk (can be fat free type. The results were better and less icy and more smooth. Here is the deviation to the recipe, please follow the original recipe otherwise
1 can of condensed milk
28 oz. of heavy cream (I just poured it into the condensed milk can x2 and poured it into the pan
Warm in pot over heat with 1/4 cup of sugar
Whisk 2 eggs and temper into pan and heat to 170 degrees and pour into a fine sieve and chill
follow rest of recipe.
By lulu486
Ft Walton Beach, Fl
on October 12, 2006
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I actually used my homemade creole cream cheese for this recipie. It's not very hard to make at all and you can't beat the fresh taste. As for the icecream... It was absolutely fabulous!!
By buttrfly88_6083379
Metairie, LA
on September 14, 2006
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I made this recipe for the first time recently. It was easy to make and absolutely delicious! It had great flavor and was very refreshing. I did add a little more creole cream cheese than what the recipe called for because I really like the cream cheese flavor. I highly recommend this recipe. It was fabulous! I can't wait to make it again. It didn't last long in my house. Everyone loved it. My Mom even liked it and she is not a fan of creole cream cheese.
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