There was such a good sale on gallon milk, that Michelle bought one just to turn it into Creole Cream Cheese (here is the recipe from Poppy Tooker’s that she used – recipe). I took eight ounces of what resulted and used it to make ice cream.
This ice cream is like the best milk and honey combo ever.
Creole Cream Cheese Honey Ice Cream
1 (about 8 ounces) container Creole cream cheese
1 cup sugar
¼ cup honey
1 cup whole milk
2 cups heavy whipping cream
2 tablespoons vanilla extract
In a large bowl, whisk together sugar, eggs and honey with an electric mixer.
In a saucepan, stir together milk and cream. Bring to simmer. Do not boil. Add a cup of the warm cream mixture to the egg mixture and stir well to temper the eggs. Slowly pour the heated egg mixture into the cream mixture and cook until it comes to a simmer, stirring constantly. Do not boil.
Remove from heat (I pour it into a seperate bowl) and let stand five minutes to cool slightly. On low speed of electric mixer, blend vanilla and Creole cream cheese into the custard mixture until smooth. Chill the mixture for at least 3 hours to aid in the freezing process.
Stir the mixture before pouring into an ice cream maker and freeze according to manufacturer’s directions.
Store any you don’t immediately gobble up in the freezer in an airtight container.