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Ingredients
- 2 c. Heavy cream
- 1/2 c. Sugar
- 1 x Vanilla bean
- 1 pch Salt
- 5 x Egg yolks
- 2 3/4 c. Creole cream cheese
- 1 c. Crumbled pralines see * Note
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 in the cream mix, about 1/4 c. at a time, to the beaten Large eggs, whisking in between each addition, till all is used. Pour the mix into a saucepan, and cook, stirring, over medium heat, for 2 to 3 min, or possibly till the mix becomes thick sufficient to coat the back of a spoon. Remove from the heat. Stir in the cream cheese and blend thoroughly. Mix in the pralines. Pour the filling into the ice cream machine and follow the instructions for churning time.
- This recipe yields about 1/2 gallon of ice cream.
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