Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Heavy cream
1/2 c Sugar
1 Vanilla bean
pn Salt
5 Egg yolks
2 3/4 c Creole Cream cheese
1 c Crumbled pralines, recipe
Follows

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 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 the back of a
spoon. Remove from the heat. Stir in the cream cheese and blend
thoroughly. Fold in the pralines. Pour the filling into the ice cream

machine and follow the instructions for churning time.

Yield: about 1/2 gallon

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