1 (11.5 ounce) package Creole Cream Cheese
1.5 cups sugar
1.5 cups half and half
1.5 cups heavy whipping cream
2 tablespoons pure vanilla extract
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1.) In a large mixing bowl, combine sugar and eggs.
2.) Whisk until fluffy and pale yellow in color.
3.) In a saucepan, combine half and half and cream. Bring to a simmer, careful not to boil.
4.) Remove the milk mixture from the heat and slowly blend, one ladle at a time, into the egg mixture. Stir constantly to keep the eggs from scrambling. Continue blending until incorporated.
5.) Add vanilla, nutmeg and cinnamon.
6.) Strain the mixture through a fine sieve and chill overnight, or a minimum of 4 hours.
7.) When ready to use, thoroughly blend the Creole cream cheese into the custard mixture and whisk until all lumps are removed.
8.) Pour mixture into a home-style ice cream maker and freeze according to manufacturer's directions.
9.) Place ice cream in the freezer and allow to temper 2 hours before serving.