STRAWBERRY JAM RIPPLE ICE CREAM
Make this strawberry ripple ice cream for a divine summer dessert. It's so simple and easily adaptable, just be sure to use a soft-set jam, as solid versions won't work
Provided by Diana Henry
Categories Dessert, Treat
Time 15m
Number Of Ingredients 5
Steps:
- Beat the double cream using an electric whisk until it holds its shape. Keep beating on a lower speed and gradually pour in the condensed milk and vanilla extract, then slowly add the lemon zest and juice. Put the mixture in a shallow baking tin or container that will fit in your freezer.
- Drop the jam all over the surface in little blobs using a teaspoon, then drag a skewer through the blobs to spread it out a little. Some jam will disappear from the surface but that's okay. Cover the container and put it in the freezer for at least 3 hrs. This is a soft-set ice cream, so you don't need to take it out of the freezer too far ahead of serving. Will keep in the freezer for up to three months.
Nutrition Facts : Calories 594 calories, Fat 44 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 44 grams sugar, Protein 5 grams protein, Sodium 0.2 milligram of sodium
CREAM CHEESE ICE CREAM
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
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
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
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.
ICED BUNS WITH CREAM & JAM
Make our iced buns for an afternoon tea party or bake sale. Learn how to pipe cream and shape dough using our step-by-step guide to make these extra special
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 1h10m
Yield Makes 10
Number Of Ingredients 12
Steps:
- Heat the milk until steaming. Add the butter and swirl until melted. Leave to cool slightly. Tip the flour and yeast into a bowl or stand mixer fitted with a dough hook, then add the caster sugar and ½ tsp salt.
- When the milk mix has cooled slightly (it should feel just warm when you stick a finger in) pour into the flour mix. If using a stand mixer, mix for 5-8 mins on a medium speed until springy. Or, knead in the bowl for about 10 mins - when the dough is pulled apart, it should be able to stretch without ripping.
- Put the dough in a clean bowl, cover with a tea towel and leave to rise for 1½ hrs or until doubled in size. Or, transfer to the fridge to slowly rise for up to 24 hrs (this will improve the texture and flavour).
- If the dough is chilled, remove from the fridge 1 hr before shaping. Divide into 10 equal portions (weigh them out if you want to be accurate). To make round buns, roll and shape each piece into a smooth ball, or to make finger buns, roll and shape each piece into a finger shape. Arrange on a lined baking tray, leaving space between each. Cover loosely and leave to rise for 30 mins-1 hr more until doubled.
- Heat the oven to 180C/160C fan/ gas 4. Brush the buns with milk and bake for 25-30 mins until golden. Put on a wire rack and leave to cool.
- Mix the icing sugar with 2-3 tbsp water - it should be thick. Divide between bowls, depending on how many food colourings you're using (we used three). Dye each with a different colouring, adding a splash more water if needed.
- Whisk the cream and 1 tbsp icing sugar until just holding its shape. Don't overwhip, as it will thicken as you pipe (see tip, below). Fit a piping bag with a star nozzle and fill with a third of the cream.
- Split the round buns in half as you would a burger bun, or the finger buns down the middle lengthways. Spoon roughly 60g lemon curd or jam over the bottom half of each bun (or down the middle), alternating the flavours, then pipe over a swirl of cream. Continue until all the buns are filled, refilling the piping bag with cream as needed. Spoon some icing over each bun, matching the colours to the jam (we used yellow for the curd, pink for the raspberry jam and purple for the blackcurrant). Decorate with the glacé cherries, sprinkles and crystallised petals, if you like, then leave to set for about 20 mins before serving. Best eaten the day they're made, but will keep in the fridge for 24 hrs.
Nutrition Facts : Calories 647 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 113 grams carbohydrates, Sugar 74 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium
CREAM CHEESE AND JAM BREAKFAST SPREAD
This spread uses only 3 ingredients and takes 5 minutes, but tastes decadent. Spread onto warm muffins, toast, bagels or English muffins.
Provided by Cookin-jo
Categories Breakfast
Time 5m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 3
Steps:
- Cream together the cream cheese and butter until well mixed.
- Add jam to your taste.
- Do not overmix or it will separate like when you add eggs to butter.
Nutrition Facts : Calories 165, Fat 16.4, SaturatedFat 10.4, Cholesterol 46.1, Sodium 125.2, Carbohydrate 3.8, Fiber 0.1, Sugar 2.5, Protein 1.2
JAM-FILLED CREAM-CHEESE COOKIES
The cream-cheese dough and the variety of jellies make these cookies very appealing and delicious.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes 48
Number Of Ingredients 7
Steps:
- In a large bowl, using an electric mixer, beat cream cheese, butter, and sugar until light and fluffy. With mixer on low, add flour and salt; beat until combined (do not overmix).
- Divide dough into 3 portions; flatten each into a disk. Roll each disk to an 1/8-inch thickness between sheets of parchment. Stack dough (still in parchment) on a baking sheet; refrigerate 20 minutes. (To store, wrap in plastic and freeze on sheet, up to 2 weeks. Thaw until pliable before using.)
- Preheat oven to 375 degrees, with racks in upper and lower thirds. Mix egg yolk with 1/2 teaspoon water. Working with 1 dough sheet at a time, peel off parchment (save for baking). With a 2 1/2-inch round or 2-inch star-shaped cookie cutter, cut out cookies. Spoon 1/2 teaspoon jam into center of each and brush exposed dough with egg wash. Shape cookies; arrange, 2 inches apart, on 2 parchment-lined baking sheets and refrigerate 20 minutes (reroll scraps).
- Bake until cookies are light golden brown, about 15 minutes, rotating sheets halfway through. Let cool completely on wire racks. (To store, cover and keep at room temperature, up to 4 days.)
Nutrition Facts : Calories 84 g, Fat 4 g, Protein 1 g, SaturatedFat 2 g
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