Creole Cream Ice Cream from Blue Bell Blue Bell Creole Cream Cheese ice cream is a fantastic ice cream that combines sweet vanilla ice cream swirled with creole cream cheese and is exclusively available in the Mississippi Gulf Coast region.
Why is Blue Bell ice cream no longer available at Walmart?
Following a link between the products and a listeriosis epidemic, we reported yesterday that three large merchants pulled Blue Bell Creameries products from shelves out of an abundance of caution. Walmart, the country’s largest retailer, is now following suit.
According to the Killeen Daily Herald, Walmart has joined a growing list of stores, including H-E-B, Kroger, and Sam’s Club, in removing ice cream goods from shelves following the recall of various Blue Bell products.
Walmart confirmed that the items had been removed, but said that the company is working with Blue Bell to replace supply. However, there is no indication of when this would happen.
Because Walmart owns Sam’s Club, it’s only natural that the products will be phased out over time.
After Blue Bell announced it will close a Broken Arrow, OK, plant tied to the listeriosis epidemic, grocery stores, including Albertsons and Tom Thumb, began withdrawing the ice cream goods over the weekend.
Blue Bell says it realizes that shops removed products out of an excess of caution to protect customers, but that many of the products withheld haven’t been linked to the Oklahoma factory.
In addition to businesses voluntarily withdrawing all or some Blue Bell ice cream goods, the Centers for Disease Control and Prevention advised people not to eat any products made at the temporarily closed plant.
A code on the bottom of the container identifies products made at the plant. The date code would have been manufactured in the Oklahoma facility if the letters “O,” “P,” “Q,” “R,” “S,” or “T” occur as the final character.
What is the flavor of Blue Bell Creole cream cheese?
Hello! Because Creole Cream Cheese is a regional flavor, it does not appear on our website. Cream cheese ice cream with a creamy, sweet flavor. It’s a Louisiana classic that goes perfectly with a dish of fresh strawberries!
What is the flavor of Creole cream cheese ice cream?
Creole cream cheese is a type of farmer cheese that has been made in the New Orleans area for generations. It’s created using skim milk, buttermilk, and rennet, and has a mild, somewhat tangy, slightly sweet flavor. It’s commonly served as a dessert with cream, sugar, and fruit. It’s frequently used in the preparation of Creole cream cheese ice cream.
It was originally served with cream, fruit, or sugar for breakfast in homes; it can also be served on toast with butter, salt, and pepper.
Is Blue Bell located in the state of Louisiana?
Blue Bell Creameries has announced that the fourth phase of its return would begin on December 21. According to a business statement, this includes sections of Mississippi, Arkansas, and all of Louisiana. The company’s five-step market re-entry plan is now in its second-to-last phase.
Where did Blue Bell ice cream go?
A Texas grand jury has charged former Blue Bell Creameries president and CEO Paul Kruse on wire fraud and conspiracy charges, alleging that he coordinated a conspiracy to conceal unsanitary conditions and the company’s deadly listeria outbreak in 2015.
Three individuals died as a result of the listeria epidemic, which compelled the Brenham-based ice cream producer to recall all of its goods.
Kruse, who left Blue Bell in 2017, was charged with seven counts of wire fraud and conspiracy to commit wire fraud in connection with his work at the company “The US Justice Department accused the company of “alleged efforts to conceal from customers what the company knew about Listeria contamination in certain Blue Bell products.”
According to the Justice Department, after Texas officials notified Blue Bell in February 2015 that two ice cream products from the company’s Brenham factory had tested positive for listeria, a dangerous pathogen, Kruse allegedly engaged in illegal behavior “directed employees to remove potentially contaminated products from store freezers without informing retailers or consumers about the true reason for the withdrawal.”
Kruse, according to the indictment, “ordered staff to inform consumers who inquired about the removal that a manufacturing equipment malfunctioned. The corporation did not issue an immediate recall or any public communication to clients regarding the possible Listeria contamination.”
Kruse had been charged with criminal conspiracy when he was first arrested in May. However, once the Justice Department recognized that Kruse had not renounced his right to be indicted by a grand jury, which prosecutors did not pursue owing to the coronavirus outbreak, U.S. District Judge Robert Pitman ruled in June that those accusations had to be dismissed.
Kruse’s charge comes little over a month after Blue Bell was compelled to pay $17.25 million in criminal penalties in connection with the incident. In May, the firm pleaded guilty to two misdemeanor counts of distributing tainted ice cream.
“In a written statement, acting Assistant Attorney General Jeffrey Bossert Clark of the Justice Department’s Civil Division said, “American consumers believe that the individuals who oversee food manufacturing corporations would put public safety before profits.” “The Department of Justice will take appropriate action against companies who ship tainted items while failing to inform customers about known concerns.”
The listeria outbreak cost Blue Bell, one of the country’s top ice cream producers, a significant amount of money. After allegations of listeria began to surface, the company, which was founded more than a century ago, temporarily halted manufacturing and recalled 8 million gallons of ice cream in 2015. In total, ten persons became ill, with three of them dying.
Blue Bell deep-cleaned its plants in Brenham, Texas, roughly 90 miles east of Austin, Sylacauga, Alabama, and Broken Arrow, Oklahoma, during the 2015 shutdown. It also changed procedures and updated some equipment. Hundreds of people were laid off as a result of the shutdown.
During the shutdown, Sid Bass, a millionaire from Fort Worth, revealed plans to invest in Blue Bell in order to assist the company stay viable.
The state of Texas announced in 2018 that it has reached an enforcement agreement with Blue Bell, allowing operations to continue under stricter supervision.
Blue Bell had claimed that the court case had cost it $17.25 million in criminal penalties when it was compelled to pay them last month “Brings an end to a tumultuous chapter in Blue Bell’s history.”
“With new manufacturing facilities, training, safety processes, and environmental and product testing programs, we learnt harsh lessons and converted them into determination to manufacture the safest, most delicious ice cream available,” the firm stated in a written statement at the time. “Food safety is our top responsibility, and we recognize that we must remain attentive every day.”
How is it?
Let’s just say I’d leave a bowl of this ice cream next to the fireplace if I wanted Santa to bring me some fantastic gifts (I know it’d melt by the time he came down the chimney, but I’m going to think he’s magical enough to handle that problem).
This is rich, creamy, silky, and not dissimilar to luxury vanilla ice cream, but there are also traces of nutmeg (despite the claimed nutmeg “flecks” being difficult to discern) and a slight but distinct eggnog flavor. I’d never eaten eggnog-flavored ice cream before, and it was delicious.
The whipped topping, which I’ve noticed in other Blue Bell reviews, was the only thing I didn’t care for. It has the taste and consistency like Cool Whip, and there’s a lot of it in here. Now, I’m not a fan of Cool Whip. I’m going to stick my finger in a tub of it when it’s out on the counter. I might eat another bite, but that’s all I’m going to say about it.
Cool Whip is fine when it plays a supporting role, so a scoop of this 80/20 eggnog-to-Cool Whip ice cream is fantastic. It’s a touch off-putting when you get a bite with the reverse ratio. So make good use of that spoon.
Anything else you need to know?
I’m probably in the minority when I say that I’m not a big fan of eggnog. Everyone else seems to either like it or despise it. I’ll probably take some if someone offers it to me, but I don’t believe I’ve ever bought eggnog.
It has the potential to be great, but its consistency irritates me at times. It’s not quite as thick as a milkshake, but not quite thin enough to be considered a liquid, in my opinion. It makes me think I’m ready to drink raw scrambled eggs if it’s a touch too yellowish. Some of them even give me a slimy or mucous-like feeling. That could explain why I enjoyed this ice cream so much. It has all of the richness and flavor of eggnog without the nasal drainage!
Conclusion:
If you already support Team Eggnog, you’ll probably enjoy this. Even if eggnog is on your naughty list because to its consistency, you should give this a try. And why are you reading this review if you don’t like the flavor of eggnog?
2/3 cup: 240 calories, 14 grams fat, 10 grams saturated fat, 0 grams trans fat, 50 milligrams cholesterol, 60 milligrams sodium, 25 grams carbs, 0 grams dietary fiber, 24 grams sugar, and 3 grams protein
What makes cream cheese and Creole cream cheese different?
Working-class Creoles used to consume Creole cream cheese for breakfast with sugar and fruit, or as a snack sprinkled with salt and pepper. Gold Seal Creamery was created in 1920 by the Centanni family, who set the standard for Creole cream cheese: rich, subtle, and painstakingly executed using high-quality ingredients. Small farmers thrived for the following half-century, until Big Dairy arrived in America. According to the Southeast United Dairy Industry Association, Louisiana had over 1,000 dairy farms at the start of the 1980s. There are only 119 left now.
“As we got more American and less New Orleans,” says Elizabeth Williams, founder of the Southern Food and Beverage Museum, “items like yogurtproduced by enormous companieswere introduced and extensively pushed.” Creole cream cheese, which is only available locally, couldn’t compete.
Creole cream cheese has all but vanished by 1999. Then there was Poppy Tooker. Tooker grew up eating Creole cream cheese, which her grandpa used to make in his own kitchen. She is the executive producer and host of NPR’s Louisiana Eats! radio show. Tooker nominated the spread for Slow Food’s Ark of Taste, an international catalog of endangered heritage foods, after founding the New Orleans chapter of Slow Food USA in 1999one of the first ten chapters in the United States. It received unanimous approval.
