Saturday, September 10, 2011

Creole Cream Cheese Ice Cream

Here's one for ya that you can put the pecan praline sauce on! For this you'll need:
8 oz. softened cream cheese
1 cup of milk                           
1 tbl. fresh lemon juice                                    
3/4 cups of sugar
1/8 tsp. salt
1/2 cup heavy cream
Blend all til smooth minus the heavy cream. Use a blender for ease. Transfer into bowl & stir in cream. Freeze mixture in an ice cream maker. (if you use a modern type maker you put in the freezer follow which ever one you have per their instructions) To keep transfer into air tight container. Allow to defrost 5 mins. before serving. (yield 1 Qt)

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