Creole Cream Cheese Ice Cream
Makes 1½ quarts. Recipe is by Cynthia Nobles.
1 cup sugar
1 tablespoon cornstarch
1 cup evaporated milk
¾ cup whole milk
3 egg yolks
2 whole eggs
2 cups Creole cream cheese, purchased, or from following recipe
1 tablespoon vanilla extract
1. In a large, heavy-bottomed saucepan, stir together sugar, cornstarch, evaporated milk, whole milk and salt. Stirring constantly, bring to a boil over medium heat, then lower to a simmer. Cook, stirring constantly, 1 minute. Remove from heat.
2. In a medium bowl, whisk egg yolks and whole eggs. Gradually whisk in 1 cup hot milk mixture. Slowly whisk egg mixture into remaining milk mixture in pot. Cook over low heat 2 minutes, whisking constantly. Remove from heat and strain into a bowl.
3. Add Creole cream cheese and vanilla and whisk until all lumps disappear. Cover bowl and chill thoroughly, at least 4 hours, preferably overnight.
4. Process in an ice cream maker according to manufacturer’s instructions. Transfer to a covered container and freeze until firm, about 2 hours.
Creole Cream Cheese
Makes 5 cups. Recipe is by Cynthia Nobles. Although it’s hard to track down Creole cream cheese in Baton Rouge, you can find it at Dorignac’s in Metairie. If you want to make your own, just use this simple recipe. And over the years, I’ve made Creole cream cheese from both whole and skimmed milk, and they both turn out fine. But for ice cream, I prefer using the creamier whole milk.
1 tablet rennet, or 4 drops liquid rennet
1 cup cultured buttermilk, at room temperature
1 gallon whole or skimmed milk, at room temperature, and preferably not homogenized
5 (1- to 2-cup) molds made from plastic cups or plastic food tubs, optional
1. Combine rennet and buttermilk until mixed well. Stir buttermilk mixture and milk together in a large stainless-steel or glass bowl. Cover and let sit undisturbed at warm room temperature (75-80 F) for 24 hours. The milk should have separated into a large curd (the coagulated milk) and whey (the watery part).
2. Line a large colander with 3 layers of cheesecloth that hang over the colander rim by at least 3 inches all around. Scoop curds into colander and allow to drain 30 minutes. Gather edges of cheesecloth over cheese, tie a knot over cheese and hang the pouch in a cool place to drain, either on a sink faucet, or over a bowl. The longer the cheese drips, the firmer it will be.
3. Cheese can be consumed, used in recipes or stored at this stage. To make it even more firm, punch several holes in the bottom of the 5 plastic containers and line each with a layer of cheesecloth. Pack the drained curds into the molds. Place filled molds in a rimmed pan, cover each mold, and refrigerate at least 8 hours. Creole cream cheese can be refrigerated up to 2 weeks.