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
1 cup diced fresh Ruston peaches
1½ cups sugar
1½ cups half-and-half
1½ cups heavy whipping cream
1 tsp peach extract
1/8 tsp nutmeg
1/8 tsp 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 peach extract, 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 peaches 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.