We drove through Ponchatoula, Louisiana the other day and picked up two flats of fresh strawberries from Berry Town Produce. I had already bought a package of Creole Cream Cheese from Dorignac’s Food Center in Metairie. For those who don’t regularly follow this blog, Creole Cream Cheese is tart like sour cream but also sweet and goes really well in ice cream. It is also an easy cheese to make at home (though I strongly recommend whole milk and liquid rennet) when you don’t have a neighborhood grocery to supply it.
This make a little more than my usual ice cream recipe but I wasn’t paying attention when I poured it into the ice cream maker and over filled it. I came back later and there was a quite a mess. A tasty, tasty mess but a mess indeed!
Creole Cream Cheese and Ponchatoula Strawberry Ice Cream
1-1/2 cups sugar
1 cup whole milk
2 cups heavy whipping cream
2 tablespoons vanilla extract
1 (11.5-ounce) package Creole Cream Cheese
1.5 pounds fresh strawberries, hulled and sliced
In a large mixing bowl, combine sugar and eggs. Mix until fluffy and pale yellow in color. In a small pot, combine milk and cream. Bring to a simmer but do not boil. Remove milk from heat and slowly blend one ladle at a time into the egg mixture, stirring constantly to keep eggs from scrambling. Continue blending until all is incorporated. Add vanilla. Chill overnight or a minimum of 4 hours.
Pulse the sliced strawberries in a food processor just enough to chop but not enough to puree. When ready to make the ice cream, thoroughly blend the Creole cream cheese into the custard mixture. Mix in the strawberries and their juice. Pour mixture into an ice cream maker and freeze according to manufacturer’s directions. Place ice cream in the freezer or allow it to temper 2 hours prior to serving.