Recipe courtesy of John Folse

Creole Cream Cheese Ice Cream

Getting reviews...
Save Recipe
  • Level: Intermediate
  • Total: 6 hr 55 min
  • Prep: 20 min
  • Inactive: 6 hr 30 min
  • Cook: 5 min
  • Yield: 1 quart
Share This Recipe

Ingredients

Directions

  1. 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.

26m Easy 98%
CLASS
14m Easy 95%
CLASS
15m Easy 96%
CLASS
Sebastien Rouxel

Ice Cream Sandwiches

22m Advanced 97%
CLASS
18m Easy 98%
CLASS
41m Easy 94%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages