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
cup diced fresh strawberries
1½ cups sugar
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.