Recipe: Creole Cream Cheese Ice Cream

Here is my recipe for Creole Cream Cheese Ice Cream. There are many good recipes online for Creole cream cheese, but I prefer the recipe from Emeril Lagasse.

    • 1 cup sugar
    • 6 egg yolks
    • 1 cup whole milk
    • 1 cup cream
    • 1 cup Creole cream cheese (or puree 6 ounces of cream cheese with 2 ounces of cream)
    • 1 teaspoon orange zest

In food processor, add sugar and egg yolks—puree on medium speed for three to four minutes. Add one cup of cream and blend for another minute. Add one cup of milk and blend for another minute. Add one cup of Creole cream cheese and blend of another minute. Pour the mixture into a large stainless bowl. Prepare a double boiler—use a pot that a stainless steel bowl sits on. I start with cold water and turn the heat on high. After about three to four minutes use a whisk and continue to stir as it heats up.

Let it cook for 12 to 14 minutes more. Whisk frequently so the egg yolks do not curdle. Let custard cool, then refrigerate before putting into electric ice cream machine. (I often make my custard the day before so it is well chilled and freezes quickly in the ice cream machine.)

One cup of fresh fruit may be added during the freezing process, or you can serve fresh berries or figs on top.

To read Regina's article about the fits of inspiration that she calls "Martha moments," click here.

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Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of Regina's Table at Twin Oaks. More

Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of two cookbooks: A Collection of Seasonal Menus & Recipes from Regina's Kitchen and Regina's Table at Twin Oaks.

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