Creole Cream Cheese & Cherry Ice Cream
Source of Recipe
Emeril Lagasse
List of Ingredients
1 vanilla beans
4 cups half and half
1 cup sugar
1 pinch salt
5 egg yolks
2 3/4 cups creole cream cheese
2 cups pureed cherry pie filling Recipe
Using a sharp knife, split the vanilla bean in half and scrape out the inside, reserve the bean. In a nonreactive saucepan, combine the half-and-half, sugar, vanilla seeds, scraped vanilla bean, and salt, over medium heat. Bring the cream to the boiling point and scald it. Remove from the heat. Beat the egg yolks in a bowl. Add the cream mixture, about 1/4 cup at a time, to the beaten eggs, whisking in between each addition, until all is used. Pour the mixture into a saucepan, and cook, stirring, over medium heat, for 2 to 3 minutes, or until the mixture becomes thick enough to coat the back of a spoon. Remove from the heat. Stir in the cream cheese and blend thoroughly. Pour the filling into the ice cream machine and follow the manufacturer�s instructions for churning time. Swirl the cherry filling into the ice cream, cover and freeze for at least 1 hour. Yield: about 1/2 gallon.
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