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Creole Cream Cheese Ice Cream

  • Yield: 12 to 14 servings


  • 2 cups heavy cream
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 5 egg yolks
  • 2 3/4 cups Creole cream cheese or drained ricotta or small curd cottage cheese
  • 1 pint fresh strawberries, rinsed, hulled, and quartered
  • 1 pint fresh strawberries, rinsed, hulled, and quartered
  • 1/4 cup sugar
  • 2 tablespoons brandy


  • Combine the cream, sugar, vanilla, and salt in a nonreactive saucepan over medium-high heat. Stir to dissolve the sugar. Bring the cream to the boiling point to 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 a wooden spoon. (Tip: If the mixture separates, pour it slowly through the feed tube of a food processor with the motor running. It should recombine and you can continue.) Remove from the heat.
  • Add the cream cheese to the egg mixture and whisk until thoroughly mixed. Add the strawberries.
  • Pour the mixture into a glass 9 X 5 X 3-inch loaf dish or decorative mold and cover with plastic wrap. Freeze for at least 8 hours. The ice cream should be quite firm.
  • To unmold, dunk the bottom of the container in a pan of hot water to loosen, then invert onto a serving platter. Let stand for a few minutes before slicing into serving portions.
  • STRAWBERRY SAUCE: Combine the berries, sugar, and brandy in a saucepan over medium-high heat. Bring to a boil. Cook, stirring occasionally, until the sugar dissolves, about 5 minutes.
  • Remove from the heat and let cool for several minutes. Puree in a blender or food processor.
  • Chill for at least 30 minutes before using.

Recipe Details