Creole Cream Cheese And Cherry Ice Cream

Recipe Ingredients

1		Vanilla bean
4 cups	948ml	Half-and-half
1 cup	198g / 7oz	Sugar
1		Salt
5		Egg yolks
2 3/4 cups	651ml	Creole cream cheese
2 cups	474ml	Pureed cherry pie filling

Recipe Instructions

Using a sharp knife, split the vanilla bean in half and scrape out the inside, reserve the bean. In a nonreactive saucepan, combine the half-and-half, 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 1/4 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.

Pour the filling into the ice cream machine and follow the manufacturer's instructions for churning time. Swirl the cherry filling into the ice cream, cover and freeze for at least 1 hour.

This recipe yields about 1/2 gallon.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D50) - from the TV FOOD - NETWORK

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