Creole King Cake Ice Cream Recipe

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Just in time for Mardi Gras, try this recipe for King Cake Ice Cream.
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King Cake Ice Cream Recipe
This simple ice cream recipe makes for some big Mardi Gras flavors!

Take the best of two desserts—sweet, tradition-rich king cake and smooth, cool ice cream—and discover the flavors of Louisiana. Whether it's Mardi Gras or a hot summer day, this recipe is perfect year-round. Happy Mardi Gras y'all!

Ingredients for Creole King Cake Ice Cream

  • 2 cups milk
  • 4 tsp. cornstarch
  • 1 ¼ cup half & half*
  • 2/3 cup sugar
  • 2 tbsp. sweetened condensed milk
  • 1/4 tsp. salt
  • 3 tbsp. cream cheese softened
  • 1 ½ tsp. cinnamon**
  • 1 large slice of king cake (make your own with this king cake recipe or use store bought)

Method of Preparation:

  1. In a bowl, stir together ¼ cup of milk and the cornstarch; set slurry aside.
  2. In a 4-qt. saucepan, whisk together remaining milk and the half & half (or cream), sugar, sweetened condensed milk and salt; bring to boil over medium-high heat. Cook for 4 minutes; stir in slurry and cinnamon. Return to a boil and cook, stirring until thickened, about 2 minutes.
  3. Place cream cheese in a bowl and pour in ¼ cup hot milk mixture; whisk until smooth.
  4. Whisk in remaining milk mixture until smooth.
  5. Pour mixture into plastic bag; seal and submerge in a bowl of ice water until chilled, or if you have extra time pour into container and chill in refrigerator.
  6. Once milk mixture is cooled, pour into ice cream maker; and churn according to the manufacturer’s instructions.
  7. While the mixture has started to churn, cut king cake into small bite size pieces including the icing.
  8. Half-way through the churning process add the bite size king cake pieces to the mixture.
  9. Once the mixture is fully churned and mostly frozen; transfer to storage container and freeze until completely set.

    * For an extra rich mixture, use heavy cream instead

    ** This depends on the potency of your cinnamon, if you feel like you have a stronger cinnamon, use 1 tsp. If you have a more mellow cinnamon use 2 tsp. 

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