A Louisiana delicious Ice Cream treat…
My dearest friend, Rebecca, wrote to me and told me she was making a traditional Louisiana ice cream. She was raised in Louisiana and her Cajun recipes are so delicious. I told her I just had to have the ice cream recipe.
Creole Cream Cheese, originated in the 1800’s with the French. Chefs in Louisiana have a French influence in their cooking. Creole Cream Cheese was served in a bowl with cream poured over it. Then came Cheesecake and the delicious ice cream.
When I read the recipe, I decided to make my own homemade Crème Fraiche and Creole Cream Cheese. It took some preparation for the Creole Cream Cheese, and a lot of advice from Rebecca, but when it was finished, it was so well worth it.
To make the Creole Cream Cheese, I looked through Emeril Lagasse’s recipes and found the perfect starting point. I had no idea what Rennet was and this is a key ingredient in making cheese. It’s the enzyme that curdles the milk. I found it on Amazon.
You will also need Cheese Molds. Back to Amazon, but I had no idea of the size I would need and the recipe looked like it made a lot, using 1 gallon of milk. I decided that since I only needed 2/3 cup of the Creole Cream Cheese, that I would divide the recipe by 4. I purchased little Cheese Molds. Looking back I could have purchased bigger Cheese Molds, but these worked perfect and made just enough Creole Cream Cheese. When I say made just enough, I mean not a spoonful left over!
It took me 2 days for all the preparation, but it was so well worth it. David said he wants me to keep this ice cream in stock! I said sure, now that I know how to make it. I hope you make this homemade Creole Cream Cheese Ice Cream because if you want a rich, out of this world flavor, this is the recipe for you!
Creole Cream Cheese Ice Cream
Homemade Creole Cream Cheese
by Emeril Lagasse
Note: I divided the original recipe by 4
Day 1: You will make the Cream Cheese and Crème Fraîche Day 2: You will finish making the Creole Cream Cheese, Raspberry Sauce and the Ice Cream base. Day 3: Making the Ice Cream and either that evening or on Day 4 you will eat your way to heaven!
1 quart Skim Milk, at room temperature (between 70F and 80F degrees)
1/8 cup cultured Buttermilk
2 drops Rennet
1/2 cup Half-and-Half
Cheesecloth (I used Gauze squares)
In a large enameled saucepan, glass, or plastic bowl, combine milk, buttermilk, and rennet and stir constantly for one minute. Cover the container with plastic wrap or cheesecloth and allow to stand at room temperature overnight. Do not stir again, or you will break the curds. (It really looks like a custard, and when you spoon out, that’s the curd.) The longer the mixture sits, the firmer the cheese will be.
The next day carefully ladle the curds into cheese molds lined with cheesecloth or gauze. (I did this step in the morning so I could do the next step the same day.) Place molds inside a backing pan to catch the excess whey that will drain off of the cheeses. Place molds in the refrigerator 6 – 8 hours.
Remove from the refrigerator and carefully scrape the cream cheese from the cheesecloth or gauze into a bowl. Pour approximately 1/4″ half-and-half over the top of the cream cheese and place in the refrigerator uncovered over night. You should end up with 2/3 cup of the Creole Cream Cheese.
1 cup Heavy Cream
2 tablespoons Buttermilk
1/8 teaspoon Kosher Salt
2 teaspoons fresh Key Lime Juice
Combine cream and buttermilk. Cover container tightly. Let sit in a warm spot on counter overnight.
Next day add the salt and lime juice. Refrigerate overnight.
1 cup fresh Raspberries
3/4 cup Sugar
3 tablespoons Triple Sec
Add the ingredients to a heavy saucepan. Cook over medium heat, stirring occasionally until the raspberries break down slightly and the sauce reduces a bit Strain and discard the seeds. Cover and refrigerate overnight.
Creole Cream Cheese Ice Cream
1 cup Heavy Cream
1/2 cup Whole Milk
1/3 cup light Corn Syrup
2/3 cup Sugar, divided
1/4 teaspoon Kosher Salt
1 tablespoon Vanilla Bean Paste
6 large Egg Yolks
2/3 cup Creole Cream Cheese
1/3 cup Crème Fraîche
Combine cream, milk, 1/3 cup sugar, corn syrup and salt in a medium saucepan. Heat over medium-high heat, stirring occasionally, until 175F degrees, approximately 5 to 10 minutes. Remove saucepan from heat.
While cream mixture heats, using a mixer, mix yolks and remaining 1/3 cup sugar in a bowl until smooth, light yellow in color. Approximately 3 minutes.
Slowly mix 1 cup heated cream mixture into egg yolk mixture, making sure to keep mixing. (If you add hot mixture too fast, it will scramble the egg yolks)
Return the egg yolk mixture to the cream mixture in the saucepan and cook over medium-low heat, stirring constantly, until mixture thickens and is 180F degrees, 7 to 14 minutes.
Pour mixture into a large bowl and cover with plastic wrap, with the plastic wrap touching the mixture without any air bubbles.
Place the bowl in the refrigerator overnight.
When you are ready to make the ice cream (the next day), remove from the refrigerator. Fold in the Creole Cream Cheese and Crème Fraîche mixture. Churn as per the instructions of your ice cream maker. When the mixture resembles thick soft-serve ice cream, put it in an airtight container and place in the freezer.
I always freeze overnight to make sure it’s set, but if you want to serve it before then, freeze for at least 3 hours or until firm.
Top with Raspberry sauce and serve.