Creole Cream Cheese Ice Cream

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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.

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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!!

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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.