California Kiwi Cream Cheese Ice Cream Recipes

BEN & JERRY'S CREAMY FRESH KIWI ICE CREAM

Steps:

• Peel the kiwifruit either with a vegetable peeler or knife and mash them in a bowl until pureed.
• Stir 2 tablespoons sugar into the fruit, cover, and refrigerate 1 hour.
• Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in 1 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
• Pour in the cream and whisk to blend.
• After 1 hour cooling in the refrigerator, stir the kiwifruit into the egg, sugar, and cream mixture.
• Transfer the mixture to an ice-cream maker and freeze following the manufacturer's instructions. Ingredient Note: Though in the United States kiwifruit has been known to be called ​kiwi, kiwifruit was, in fact, the fruit's full marketed name. Native to north-central and eastern China, kiwifruit was originally called Chinese gooseberries. But in the 1960s in an effort to market the juicy, green fruit in the west, kiwifruit farmers in New Zealand renamed their fruit to represent their country using the name kiwi , which is the name of the New Zealand national bird as well as a common nickname for New Zealanders themselves. Recipe Source: "Ben & Jerry's Homemade Ice Cream and Dessert Book" by Ben Cohen, Jerry Greenfield (Workman Pub) Reprinted with permission. Ben & Jerry's is the world-famous ice-cream brand headquartered in Vermont. With flavors like Chunky Monkey and Phish Food, Ben Cohen and Jerry Greenfield have made a name for themselves in the ice-cream world. While their ice cream is available in ice-cream shops across the country, they are perhaps most famous for their take-home pint-sized ice-cream cartons. But the two ice-cream entrepreneurs didn't stop there. In their best-selling cookbook, "Ben & Jerry's Homemade Ice Cream and Dessert Book," the two have brought ice-cream fans delicious dessert recipes they can make at home along with stories about their friendship and company's founding. From Ben & Jerry's favorites like New York Super Fudge Chunk to fresh fruit recipes like this kiwi ice cream, this cookbook has it all for ice-cream lovers.

CREOLE CREAM CHEESE ICE CREAM

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.

CALIFORNIA KIWI CREAM CHEESE ICE CREAM

Steps:

• Cut kiwi in half and scoop out fruit. Puree in a small food processor or blender. (You should have about 2 cups.) Place in a medium saucepan and cook over medium-low heat for 15 to 20 minutes, stirring frequently. Remove from heat when mixture has reduced to 1 cup; let cool.
• Stir together sugar and cream cheese in a medium bowl. Slowly whisk in half and half, then stir in vanilla and kiwi. Chill well, then transfer to the bowl of an ice cream maker and freeze according to manufacturer's instructions. Cover and freeze until ready to serve.
• To make cheesecake sundaes, drizzle with additional pureed kiwi and top with crumbled graham cracker crust.

CREAM CHEESE ICE CREAM

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.

CREAM CHEESE ICE 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.

CREAM CHEESE ICE CREAM

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.

CREOLE - CREAM CHEESE ICE CREAM

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.

KIWI ICE CREAM

Steps:

• Peel the kiwis and mash them in a bowl until pureed. Stir 2 tablespoons sugar into the fruit, cover, and refrigerate 1 hour.
• Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in 1 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. pour in the cream and whisk to blend. stir in the kiwis.
• Transfer the mixture to an ice cream Maker and freeze following manufacturer's instructions.

KIWI-CREAM CHEESE TART

Steps:

• For crust:
• Blend flour, sugar and salt in processor. Add butter. Using on/off turns, process until mixture resembles coarse meal. Add 1 tablespoon ice water and blend until moist clumps form. Add more water by teaspoonfuls if dough is dry. Transfer dough to floured surface. Gently knead nuts into dough. Press dough onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Freeze crust 20 minutes.
• Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake crust until sides begin to set, about 15 minutes. Remove foil and beans. Bake crust until cooked through and pale golden, piercing with fork if crust bubbles, about 10 minutes longer. Cool crust completely.
• For filling:
• Using electric mixer, beat cream cheese, sugar, lime juice and lime peel in large bowl until smooth and fluffy. Beat whipping cream in medium bowl until firm peaks form. Fold into cream cheese mixture. Spoon filling into crust; smooth top with knife. Refrigerate until firm, at least 2 hours.
• Arrange kiwis in concentric circles atop filling, overlapping slightly. (Can be prepared up to 4 hours ahead. Cover with plastic and refrigerate.) Cut tart into wedges and serve.