Ingredients

• 1 1/2 cups sugar
• 3 eggs
• 1 1/2 cups half-and-half
• 1 1/2 cups heavy whipping cream
• 2 tablespoons vanilla extract
• 1/8 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1 (11.5-ounce) package Creole cream cheese* (recommended: Bittersweet Plantation Dairy Creole Cream Cheese)

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Instructions

1. In a large mixing bowl, whisk together sugar and eggs until fluffy and pale yellow. In a saucepot, combine half-and-half and cream. Bring to a simmer, but do not boil. Remove from heat. Stirring constantly, slowly blend cream mixture, 1 ladle at a time, into the egg mixture. Stirring will ensure that the eggs will not scramble. Add vanilla, cinnamon and nutmeg. Strain through a fine sieve and chill overnight, or for a minimum of 4 hours. When ready to use, whisk Creole cream cheese into the custard mixture until all lumps are removed. Pour into a home-style ice cream maker and freeze according to manufacturer's directions. Place ice cream in the freezer for 2 hours prior to serving.