Donnas Creole Cream Cheese Ice Cream Recipes

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CREOLE - CREAM CHEESE ICE CREAM



Creole - Cream Cheese Ice Cream image

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

1 cup heavy cream
1/2 cup whole milk
2/3 cup white sugar
1 tablespoon pure vanilla extract
6 large egg yolks
2/3 cup cream cheese (creole cream cheese)
1/3 cup sour cream, good quality or 1/3 cup creme fraiche

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

CREOLE CREAM CHEESE ICE CREAM



Creole Cream Cheese Ice Cream image

Provided by Food Network

Categories     dessert

Time 6h55m

Yield 1 quart

Number Of Ingredients 8

1 1/2 cups sugar
3 eggs
1 1/2 cups half-and-half
1 1/2 cups heavy whipping cream
2 tablespoons vanilla extract
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1 (11.5-ounce) package Creole cream cheese* (recommended: Bittersweet Plantation Dairy Creole Cream Cheese)

Steps:

  • In a large mixing bowl, whisk together sugar and eggs until fluffy and pale yellow. In a saucepot, combine half-and-half and cream. Bring to a simmer, but do not boil. Remove from heat. Stirring constantly, slowly blend cream mixture, 1 ladle at a time, into the egg mixture. Stirring will ensure that the eggs will not scramble. Add vanilla, cinnamon and nutmeg. Strain through a fine sieve and chill overnight, or for a minimum of 4 hours. When ready to use, whisk Creole cream cheese into the custard mixture until all lumps are removed. Pour into a home-style ice cream maker and freeze according to manufacturer's directions. Place ice cream in the freezer for 2 hours prior to serving.

CREAM CHEESE ICE CREAM



Cream Cheese Ice Cream image

Make and share this Cream Cheese Ice Cream recipe from Food.com.

Provided by Amberngriffinco

Categories     Frozen Desserts

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

8 ounces cream cheese, softened
1 cup milk
1 tablespoon fresh lemon juice
3/4 cup sugar
1/8 teaspoon salt
1/2 cup heavy cream

Steps:

  • Blend cream cheese, milk, lemon juice, sugar and salt in blender till smooth. Transfer to bowl, then stir in cream.
  • Freeze cream cheese mix in ice cream maker, transfter to airtight container and put in freezer to harden, at least 2 hours. Let ice cream soften 5 min before serving.

Nutrition Facts : Calories 321.2, Fat 21.8, SaturatedFat 12.8, Cholesterol 74.5, Sodium 197.7, Carbohydrate 29.1, Sugar 26.2, Protein 4

CREOLE CREAM CHEESE ICE CREAM



Creole Cream Cheese Ice Cream image

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

2 pt creole cream cheese
1 c evaporated milk
1 egg white, stiffly beaten
1 c sugar
1/2 tsp vanilla extract
ice cream freezer/machine

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



Creole Cream Cheese image

The original indigenous cheese of New Orleans that has just about been abandoned by all of the large commercial enterprises that had gobbled up our local dairies during the latter part of the twentieth century. New Orleanians sprinkle the end product liberaly with sugar and half-and-half, topped fresh fruit or better yet, make Creole Cream Cheese Ice Cream. Note: If you've never experienced Creole Cream Cheese, the closest consistency probably would be that of Greek yogurt and could be eaten as such. This is one for the New Orleans natives.

Provided by gailanng

Categories     Dessert

Time P1D

Yield 8 serving(s)

Number Of Ingredients 3

2 quarts skim milk, room temperature
1/4 cup buttermilk, room temperature
12 drops liquid rennet or 1/4 tablet dry rennet

Steps:

  • Pour milk into a completely sanitized, 3 to 4 quart container, preferably stainless steel. Cover milk and place it in the warmest spot in your kitchen or on top of a warmed clothes dryer, until it reaches a temperature level between 70 - 80 degrees F. The milk may be heated slowly on the stove on very low heat, but do not allow its temperature exceed 80 degrees F.
  • When milk reaches the correct temperature, pour the buttermilk into a small bowl and add the liquid rennet, or if you are using dry rennet, dissolve the 1/4 tablet in the buttermilk. Pour buttermilk into warmed milk with skim milk. Stir mixture well and set it aside, covered with cheesecloth, to allow the liquid to form solid, but very soft, curds. Good drainage is necessary. The container should not be placed near heat or directly exposed to an airflow. The cheese should form curds in 24 to 36 hours. Avoid stirring or the curds will break.
  • When the curds are formed, line a large strainer or colander with cheesecloth and carefully pour the curds into the cloth. Place the strainer or colander over a bowl to hold the watery whey as it drains from the curds. When the curds no longer drip water, the cream cheese is ready to be chilled in the refrigerator. Keeps refrigerated for about 2 weeks.

Nutrition Facts : Calories 102.9, Fat 0.7, SaturatedFat 0.4, Cholesterol 5.2, Sodium 151.7, Carbohydrate 13.9, Sugar 0.4, Protein 9.9

CREAM CHEESE ICE CREAM



Cream Cheese Ice Cream image

This thick and sinfully luscious ice cream really does taste just like a slice of creamy cheesecake.

Provided by Mirj2338

Categories     Frozen Desserts

Time 4h15m

Yield 24 serving(s)

Number Of Ingredients 8

5 cups half-and-half or 5 cups light cream
2 1/2 cups sugar
4 beaten eggs
3 (8 ounce) packages cream cheese (Neufchatel) or 3 (8 ounce) packages low-fat cream cheese, softened (Neufchatel)
1 teaspoon finely shredded lemon, rind of
2 tablespoons lemon juice
2 teaspoons vanilla
nectarines (optional) or dark sweet cherry (optional)

Steps:

  • In a large saucepan combine 3 cups of the half-and-half or light cream, the sugar, and eggs.
  • Cook and stir over medium heat just till boiling.
  • In a large mixing bowl beat cream cheese with an electric mixer till smooth, gradually beat in hot mixture.
  • Cover and chill thoroughly.
  • Stir in remaining half-and-half, lemon peel, lemon juice, and vanilla.
  • Freeze in a 4- or 5-quart ice cream freezer according to the directions.
  • Let freeze for 4 hours.
  • Garnish each serving with choice of fresh fruit, if desired.

Nutrition Facts : Calories 256.5, Fat 16.3, SaturatedFat 9.3, Cholesterol 80.9, Sodium 123.9, Carbohydrate 24.4, Sugar 21.9, Protein 4.2

CREOLE CREAM CHEESE



Creole Cream Cheese image

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

2 quarts skim milk
1⁄4 cup buttermilk
1 rennet tablet

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.

DONNA'S CREOLE CREAM CHEESE ICE CREAM



Donna's Creole Cream Cheese Ice Cream image

Made with homemade Creole Cream Cheese, this delicious ice cream is a true labor of love. With the flavor of cheese cake and the texture of velvet, it will become one of your favorite homemade ice cream. Add additional ingredients if you want or top with your favorite cheese cake toppings for a truly special dessert. Recipe by...

Provided by Donna Graffagnino

Categories     Ice Cream & Ices

Time 10h25m

Number Of Ingredients 8

3 c sugar
6 eggs
3 c half and half
3 c heavy cream
4 Tbsp vanilla extract
4 c creole cream cheese
1/4 tsp cinnamon (optional)
1/4 tsp nutmeg (optional)

Steps:

  • 1. In a large mixing bowl, whisk together sugar and eggs until fluffy and pale yellow.
  • 2. In a saucepot, combine half-and-half and cream. Bring to a simmer, but do not boil. Remove from heat. Stirring constantly, slowly blend cream mixture, 1 ladle at a time, into the egg mixture. Stirring will ensure that the eggs will not scramble. Add vanilla, and optional cinnamon and nutmeg.
  • 3. Strain through a fine sieve and chill overnight, or for a minimum of 4 hours.
  • 4. When ready to use, whisk Creole cream cheese into the custard mixture until all lumps are removed. Pour into a home-style ice cream maker and freeze according to manufacturer's directions.
  • 5. Place ice cream in the freezer for 2 hours prior to serving.

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