Recipe courtesy of Emeril Lagasse
Yield:
about 1/2 gallon
Level:
Easy

Ingredients

  • 2 cups heavy cream
  • 1/2 cup sugar
  • 1 vanilla bean
  • Pinch of salt
  • 5 egg yolks
  • 2 3/4 cups Creole Cream cheese
  • 1 cup crumbled pralines, recipe follows

Directions

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 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. Fold in the pralines. Pour the filling into the ice cream machine and follow the instructions for churning time.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Mom's Cream Cheese Pie

Recipe courtesy of Tiffani Thiessen

No-Bake Cream Cheese Peanut Butter Pie with Chocolate Whipped Cream

Recipe courtesy of Nadia G|Nadia G

Pink Velvet Macarons with Cream Cheese Filling

Recipe courtesy of Julia Baker

Cissy's Spiced Pumpkin Cake with Creamed Cheese Frosting

Recipe courtesy of Nealey Dozier

Ice Cream Bomb

Recipe courtesy of Emeril Lagasse

Cream Cheese Frosting

Recipe courtesy of Tia Mowry

Cream Cheese Brownies

Recipe courtesy of Gretchen Holt-Witt

Fruity Oil Ice Cream

Recipe courtesy of Alton Brown

Mint Chip Ice Cream

Recipe courtesy of Alton Brown

On TV

So Much Pretty Food Here