Here is the latest batch of Creole Cream Cheese Ice Cream, made from the Creole Cream Cheese which I made the other day. It’s texture is like velvet, and the flavor like frozen cheesecake, I can’t get enough. I made a quick strawberry sauce to accompany this (recipe follows), though it goes just fine all alone. The recipes:
Homemade Creole Cream Cheese Ice Cream Recipe
1 Cup Heavy Cream
1/2 Cup Whole Milk
2/3 Cup Granulated Sugar
1 Tbsp Vanilla Extract
6 Large Egg Yolks
2/3 Cup Creole Cream Cheese
1/3 Cup good quality Sour Cream or Creme Fraiche
Combine the Cream, Milk, Sugar, and Vanilla in a saucepan over medium heat. Heat until the mixture just starts to boil, remove from the heat. Put the egg yolks in a large mixing bowl, then temper the yolks with a little of the milk mixture. Combine the two mixtures. then return them to the saucepan over medium heat, stirring constantly. Cook the custard until it coats the back of a wooden spoon, 2-4 minutes, DO NOT BOIL. 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). 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. When the custard is cold, fold in the Creole Cream Cheese and Sour Cream. Freeze in an ice cream maker according to the manufacturerâ€™s instructions. Serve as is or freeze overnight for a firmer ice cream.
Makes 1 Quart (Youâ€™ll wish you had doubled it! My Creole Cream Cheese Recipe makes enough for a double batch of Ice Cream.)
Strawberry Dessert Sauce Recipe
1 Cup Fresh Strawberries, chopped
3/4 Cup Granulated Sugar
3 Tbsp Grand Marnier
Add the ingredients to a heavy bottomed saucepan. Cook over medium heat, stirring occasionally, until the strawberries break down slightly, and the sauce reduces a bit. Chill.
I also added some additional chopped fresh strawberries to the cooled sauce for more texture.
Be sure and check out my ever growing Index of Creole & Cajun Recipes which features links to all of the recipes on this site.by
8 thoughts on “Homemade Creole Cream Cheese Ice Cream”
I admire that you concentrate on the “infrastructure” of the cuisine–how to make chaurice, how to make boudin, andouille–and now creole cream cheese and ice cream..
Thank you for a great resource.
What’s more, is that there is SO much more to look forward to….
slaws, salads, greens, breads, biscuits, fritters, huch puppies, king cake, calas….
What a pleasure this site is.
I can’t tell you how exicted I am to try this. When I was a kid we used to get Brown’s Velvet or K&B’s house brand whenever we’d visit my gran & gramps and it was HEAVEN. Now K&B’s gone, the grandfolks are gone, and nobody knows about cream cheese ice cream. Thank you for bringing it back!
Thanks for your recipe, I would like to made one for my baby 🙂
I love this site buddy!!!!!!!! Please keep all of the receipes coming!!!!!!
It’s good to be from N’awlins!
Hi, I have a 4 quart ice cream maker, should I times this recipe by 4? or just make 4 separate batches? Also is there a substitute for the heavy cream? I can’t seem to find any at my store…