Creole cream cheese & praline ice cream

1 servings

Ingredients

Quantity Ingredient
2.00 cup heavy cream
½ cup sugar
1.00 vanilla bean
1.00 pinch salt
5.00 egg yolks
2¾ cup creole cream cheese
1.00 cup crumbled pralines; see * note

Directions

* Note: See the "Pralines I" recipe which is included in this collection.

Using a sharp knife, split the vanilla bean in half and scrape out the inside, reserve the bean. In a nonreactive saucepan, combine the cream, sugar, vanilla seeds, scraped vanilla bean, and salt, over medium heat. Bring the cream to the boiling point and scald it.

Remove from the heat. Beat the egg yolks in a bowl. Add the cream mixture, about ¼ cup at a time, to the beaten eggs, whisking in between each addition, until all is used. Pour the mixture into a saucepan, and cook, stirring, over medium heat, for 2 to 3 minutes, or until the mixture becomes thick enough to coat the back of a spoon. Remove from the heat. Stir in the cream cheese and blend thoroughly. Fold in the pralines. Pour the filling into the ice cream machine and follow the instructions for churning time. This recipe yields about ½ gallon of ice cream.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A56 broadcast 09-30-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

10-06-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000

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