CREAM CHEESE ICE CREAM
This is hands-down the best homemade ice cream I've ever eaten. It tastes like cheesecake with a refreshing hint of lemon.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1-1/2 quarts.
Number Of Ingredients 7
Steps:
- In a large saucepan, heat the cream and milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Whisk in cream cheese until smooth. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in lemon juice and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 273 calories, Fat 16g fat (10g saturated fat), Cholesterol 87mg cholesterol, Sodium 135mg sodium, Carbohydrate 25g carbohydrate (25g sugars, Fiber 0 fiber), Protein 5g protein.
CREOLE CREAM CHEESE
Creole cream cheese is Louisiana's answer to ricotta or burrata cheese. Traditionally, it's eaten with cream, sugar, and fruit spooned over the top or used as a substitute for yogurt.
Provided by Kelly Fields
Categories Cheese New Orleans Buttermilk Milk/Cream Breakfast Dessert snack
Yield Makes 1½ quarts
Number Of Ingredients 3
Steps:
- In a large heavy-bottomed saucepot over medium heat with a kitchen thermometer attached to the rim, warm the milk and buttermilk to 85°F. Add one-quarter of the rennet tablet and transfer the mixture to a plastic container or bowl. Cover with plastic wrap and then poke a few holes in the plastic to allow the steam to escape. Let stand at room temperature in a cool spot in your house for 48 hours.
- Use a slotted spoon to transfer the solids to a double layer of cheesecloth set over a bowl and discard the liquid. Wrap the solids in the cheesecloth and hang it over the bowl (to catch the whey) in the refrigerator for 24 hours.
- Discard the whey. Pack the cheese into an airtight plastic container and store in the refrigerator for up to 1 week.
CREOLE CREAM CHEESE ICE CREAM
Every 4th of July we would have homemade vanilla and homemade creole cream cheese ice cream. Love them both but the creole cream cheese is my favorite.
Provided by Stacey Lawson
Categories Ice Cream & Ices
Time 50m
Number Of Ingredients 6
Steps:
- 1. Blend cheese and milk together. Add sugar and vanilla.
- 2. Fold in egg white.
- 3. Pour misture into ice cream freezer. Most ice cream freezers now will only churn until its done.
CREOLE - CREAM CHEESE ICE CREAM
This recipe is for play in ZWT 9 - Cajun/Creole. The recipe is from a website called Nola Cuisine - Celebrating the Food and Drink of New Orleans Louisiana!, posted by danno. With a texture like velvet and the flavor of frozen cheesecake, I can't wait to try this ice cream.
Provided by Baby Kato
Categories Frozen Desserts
Time P1DT15m
Yield 1 Quart
Number Of Ingredients 7
Steps:
- Combine the Cream, Milk, Sugar, and Vanilla in a saucepan over medium heat.
- Heat until the mixture just starts to boil, remove from the heat.
- Put the egg yolks in a large mixing bowl, then temper the yolks with a little of the milk mixture.
- Combine the two mixtures. then return them to the saucepan over medium heat, stirring constantly.
- Cook the custard until it coats the back of a wooden spoon, 2-4 minutes, DO NOT BOIL.
- Strain into a mixing bowl and refrigerate until chilled, at least a few hours (you want it very cold before it enters the ice cream machine).
- Meanwhile, combine the Creole Cream Cheese and Sour Cream then put them through a fine mesh sieve, mashing them through with the back of a wooden spoon.
- When the custard is cold, fold in the Creole Cream Cheese and Sour Cream.
- Freeze in an ice cream maker according to the manufacturer's instructions.
- For a soft ice cream serve as is or freeze overnight for a firmer ice cream.
- Beautiful with fresh fruit sauce of your choosing.
Nutrition Facts : Calories 2454.7, Fat 187.2, SaturatedFat 105.5, Cholesterol 1655, Sodium 752.4, Carbohydrate 159.7, Sugar 149.4, Protein 35.7
FRAMBOISE AND CREOLE CREAM CHEESE ICE CREAM FLOAT
Steps:
- Place 2 small scoops creole cream cheese ice cream in a tall glass. Slowly pour the framboise lambic beer into the glass until the foam rises to the top. Serve with straws and spoons!
CREOLE CREAM CHEESE, NEW ORLEANS ORIGINAL
Creole Cream Cheese is a farmer style cheese similar in fashion to a combination of cottage cheese and sour cream. Although originally a product of France, many New Orleans dairies such as Goldseal and Borden's supplied the city with the product for many years. Today, Creole cream cheese may be purchased from Dorignac's on...
Provided by Donna Graffagnino
Categories Other Desserts
Time 4h15m
Number Of Ingredients 5
Steps:
- 1. Combine skim milk, buttermilk, and the ½ rennet tablet in a stainless steel pot. Using a thermometer, bring the temperature of the milk to 80 degrees, stirring constantly and hold for five minutes.
- 2. Remove from heat, cover tightly and allow to sit 12 hours. Drain off the liquid, (which is whey remaining after the curds are formed), discarding this liquid or keep it to make homemade Ricotta. Put curds into very small stainless colanders or containers with drain holes. Let remaining whey drip off of the curds for 3 hours.
- 3. In 16-ounce containers pack the containers half full with the cheese solids, then top with 8-ounces of half and half cream, if desired, or just put into 8-ounce containers. Chill and serve with sugar or fruit. Creole cream cheese is excellent in ice creams and pastries.
- 4. *This recipe can be used to make Creole Cream Cheese Ice Cream. *Note: For savory cream cheese, omit the half & half and add a sprinkle of granulated garlic, granulated onion, dried or fresh chives, or any other herb that you like. Mix well and serve on celery stalks, bagels, toast, etc.
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