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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 manufacturer’s instructions. Serve as is or freeze overnight for a firmer ice cream.
Makes 1 Quart (You’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.
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Awesome work!
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..
Wow!
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.
Thank you.
t.
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…