Double Chocolate Peach Creole Cream Cheese Ice Cream

PREP TIME: 2 Hours
MAKES: 1 Quart

Summer months are the perfect time to have a great, cold bowl of ice cream. Sweet peaches and rich chocolate make this recipe a perfect combination.


  • 1 (11.5-ounce) package Chef John Folse's Bittersweet Plantation Dairy Creole Cream Cheese
  • 3/4 cup finely diced fresh Ruston peaches, peeled
  • 1-3/4 cups sugar
  • 3 eggs
  • 1-1/2 cups half and half
  • 1/2 cup cocoa powder
  • 1-1/2 cups heavy whipping cream
  • 2 tbsps vanilla
  • 1/8 tsp cinnamon
  • 1/8 tsp nutmeg

Combine sugar and eggs. Whisk until fluffy and pale yellow in color. In a saucepot, combine half and half, cocoa powder and cream. Bring to simmer. Do not boil. Remove milk from heat and slowly blend 1 ladle at a time into the egg mixture, stirring constantly to keep eggs from scrambling. Continue blending until all is incorporated. Add vanilla, nutmeg and cinnamon. Strain the mixture through a fine sieve and chill overnight or a minimum of 4 hours. When ready to use, thoroughly blend the Creole cream cheese and peaches into the custard mixture and whisk until all lumps are removed. Pour mixture into a home-style ice cream maker and freeze according to manufacturer's directions. Place ice cream in the freezer or allow it to temper 2 hours prior to serving.

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