Ashley Roussel's Creole Cream Cheese Ice Cream
- 3 1/2 cup sweetened condensed milk
- 3 cup evaporated milk
- 2 cup heavy cream
- 4 ounce creole cream cheese(regular cream cheese will also suffice)
- Salt to taste, (approximately 2 teaspoons)
Makes 2 Quarts (8 cups)
Special Equipment: 2 quart ice cream maker
Make sure your ice cream bowl for your ice cream maker is completely chilled. I recommend at least 12 hours in a freezer to insure proper spinning. In a saucepan, heat heavy cream just enough to dissolve cream cheese so that you have a creamy consistency. You want to avoid any clumps being left in your mixture. Allow to cool completely. In a large bowl, combine the sweetened condensed milk, evaporated milk, cream cheese cream and salt. Chill in the refrigerator for at least 2 hours to allow the flavors to meld.
Pour the mixture into the ice cream bowl and follow the manufacturer's instructions to churn the base into a soft-serve ice cream consistency, about 30 minutes. Using a rubber spatula, transfer the ice cream to an airtight container. Cover and freeze until the ice cream is firm, 2 to 3 hours, then serve.