Prep Time: 2 Hours
Yields: 1 Quart


Creole cream cheese is a uniquely Louisiana dairy item. The product can be used in place of sour cream in many different recipes and is especially good in pastries and ice cream.

1 (11.5-ounce) package Bittersweet Plantation Dairy Creole Cream Cheese
¾ cup diced fresh strawberries
1½ cups sugar
3 eggs
1½ cups half-and-half
1½ cups heavy whipping cream
2 tbsp pure vanilla extract
1/8 tsps nutmeg
1/8 tsps cinnamon

In a large mixing bowl, whisk together sugar and eggs until fluffy and pale yellow. In a saucepot, combine half-and-half and cream. Simmer, but do not boil. Remove from heat. Slowly blend hot milk into egg mixture, 1 ladle at a time, stirring constantly to prevent eggs from scrambling. Continuing to blend, add vanilla, nutmeg and cinnamon. Strain mixture through a fine sieve and chill overnight or a minimum of 4 hours. When ready to use, thoroughly blend Creole cream cheese and strawberries into 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. Temper ice cream in freezer 2 hours prior to serving.

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