Framboise And Creole Cream Cheese Ice Cream Float Recipes

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.

HG HOT COUPLE: ICE CREAM FLOAT

Steps:

• Pour cold soda into a tall glass. Add a 1/2-cup scoop of ice cream and a straw. Enjoy!

CHOCO CHERRY-STOUT ICE CREAM FLOAT

Steps:

• Swirl the chocolate syrup around in a glass all fancy-like. Place the ice cream on the bottom and pour the cold stout slowly into the glass. Top with whipped cream, crushed chocolate candies and Jacked Cherries if using. Serve with a straw, a long spoon and a shot of whisky, if desired.
• Bring the whisky and sugar to a gentle simmer in a small saucepan and simmer until the sugar is dissolved. Pour the mixture over the cherries in a mason jar and let it sit in the fridge overnight.

ORANGE CREAM FLOAT

Steps:

• Fill a glass with orange soda, top the side of the glass with a big scoop of vanilla ice cream.

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.

DONNA'S CREOLE CREAM CHEESE ICE CREAM

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.