Homemade Creole Cream Cheese Ice Cream

1 Cup Heavy Cream
1/2 Cup Whole Milk
2/3 Cup Granulated Sugar
1 Tbsp Vanilla Extract
6 Large Egg Yolks
2/3 Cup Creole Cream Cheese
1/3 Cup good quality Sour Cream or Creme Fraiche

Combine the Cream, Milk, Sugar, and Vanilla in a saucepan 
over medium heat. Heat until the mixture just starts to boil, 
remove from the heat. 

Put the egg yolks in a large mixing bowl, then temper the 
yolks with a little of the milk mixture. 
Combine the two mixtures, then return them to the saucepan 
over medium heat, stirring constantly. 

Cook the custard until it coats the back of a wooden spoon, 
2-4 minutes, DO NOT BOIL. 

Strain into a mixing bowl and refrigerate until chilled, 
at least a few hours (you want it very cold before it enters 
the ice cream machine). 

Meanwhile, combine the Creole Cream Cheese and Sour Cream then 
put them through a fine mesh sieve, mashing them through with 
the back of a wooden spoon. (*** I'd skip this step) 

When the custard is cold, fold in the Creole Cream Cheese 
and Sour Cream. Freeze in an ice cream maker according to 
the manufacturer’s instructions. 

Serve as is or freeze overnight for a firmer ice cream.

Makes 1 Quart (You’ll wish you had doubled it! 

My Creole Cream Cheese Recipe makes enough for a double 
batch of Ice Cream.)