- 9½ OZ heavy cream
- 4½ OZ whole milk
- 175 GR granulated sugar
- ¼ TSP salt
- 1¾ TSP vanilla extract
- 7 Large Egg Yolks
- 9½ OZ (300 GR) firm Creole Cream Cheese (softened)
- Prepare a mixing bowl with a fine mesh strainer and set to the side. Put the egg yolks in another mixing bowl and beat until combined.
- Combine the heavy cream, milk, sugar, and vanilla in a saucepan over medium heat, stirring occasionally, and heat until the mixture simmers lightly. Remove from the heat.
- Temper the yolks by very slowly adding ~⅓ of this hot milk mixture to the yolks while whisking constantly. Combine the two mixtures in the saucepan and return to medium-low heat, stirring constantly.
- Slowly cook the custard until the texture is à la nappe (coats the back of a wooden spoon) – do not boil! Immediately remove from the heat and pour through the strainer into the mixing bowl. Do not scrape the pot, do not force the remnants through the strainer… what is left behind is essentially over-coagulated (i.e. overcooked) egg, and you do not want that in your ice cream.
- Add the Creole Cream Cheese to the hot custard, whisking until smooth and thoroughly combined.
- Move to a clean container and press a layer of cling wrap directly into the surface of the mixture to keep a skin form forming as it cools. Refrigerate a minimum of 6 hours, overnight is better.
- Churn in an ice cream maker according to the manufacturer’s instructions. Serve as is, or freeze overnight for a firmer texture.
Yields 1 QT.
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Original Recipe Proportions (recipe above increased ~ 1/6 to make a full QT)
- 1 C heavy cream
- 4 OZ whole milk
- 150 GR granulated sugar
- 1½ TSP vanilla extract
- 6 Large Egg Yolks
- 1 C firm Creole Cream Cheese