CREOLE CREAM CHEESE ICE CREAM

Ingredients

• 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
• STRAWBERRY SAUCE:
• 1 pint fresh strawberries, rinsed, hulled, and quartered
• 1/4 cup sugar
• 2 tablespoons brandy

Directions

• 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.