Cream Cheese Ice Cream Food

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CREAM CHEESE ICE CREAM



Cream Cheese Ice Cream image

Categories     Milk/Cream     Ice Cream Machine     Dessert     Kid-Friendly     Frozen Dessert     Cream Cheese     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 1 qt

Number Of Ingredients 7

8 oz cream cheese, softened
1 cup milk
1 tablespoon fresh lemon juice
3/4 cup sugar
1/8 teaspoon salt
1/2 cup heavy cream
Special equipment: an ice cream maker

Steps:

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

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.

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

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

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

CREAM CHEESE ICE CREAM



Cream Cheese Ice Cream image

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

2-1/2 cups half-and-half cream
1 cup whole milk
1-1/4 cups sugar
2 large eggs, lightly beaten
12 ounces cream cheese, cubed
1 tablespoon lemon juice
1 teaspoon vanilla extract

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.

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