Creole - Cream Cheese Ice Cream

1. 1

   Combine the Cream, Milk, Sugar, and Vanilla in a saucepan over medium heat.

2. 2

   Heat until the mixture just starts to boil, remove from the heat.

3. 3

   Put the egg yolks in a large mixing bowl, then temper the yolks with a little of the milk mixture.

4. 4

   Combine the two mixtures. then return them to the saucepan over medium heat, stirring constantly.

5. 5

   Cook the custard until it coats the back of a wooden spoon, 2-4 minutes, DO NOT BOIL.

6. 6

   Strain into a mixing bowl and refrigerate until chilled, at least a few hours (you want it very cold before it enters the ice cream machine).

7. 7

   Meanwhile, combine the Creole Cream Cheese and Sour Cream then put them through a fine mesh sieve, mashing them through with the back of a wooden spoon.

8. 8

   When the custard is cold, fold in the Creole Cream Cheese and Sour Cream.

9. 9

   Freeze in an ice cream maker according to the manufacturer's instructions.

10. 10

    For a soft ice cream serve as is or freeze overnight for a firmer ice cream.

11. 11

    Beautiful with fresh fruit sauce of your choosing.

* Per serving · 4 servings · Values may vary.

No additional tips available.