Donnas Creole Cream Cheese Ice Cream Recipes

CREOLE CREAM CHEESE

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

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.

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.

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 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.

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.

CREOLE CREAM CHEESE, NEW ORLEANS ORIGINAL

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.

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.