CREOLE CREAM CHEESE
Creole cream cheese is Louisiana's answer to ricotta or burrata cheese. Traditionally, it's eaten with cream, sugar, and fruit spooned over the top or used as a substitute for yogurt.
Provided by Kelly Fields
Categories Cheese New Orleans Buttermilk Milk/Cream Breakfast Dessert snack
Yield Makes 1½ quarts
Number Of Ingredients 3
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.
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.
CREOLE CREAM CHEESE ICE CREAM
Every 4th of July we would have homemade vanilla and homemade creole cream cheese ice cream. Love them both but the creole cream cheese is my favorite.
Provided by Stacey Lawson
Categories Ice Cream & Ices
Time 50m
Number Of Ingredients 6
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.
CREOLE - CREAM CHEESE ICE CREAM
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
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
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!
CREAM CHEESE ICE CREAM
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
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
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
HOMEMADE CREOLE CREAM CHEESE
This simple recipe comes from Kit Wohl's new Arnaud's Restaurant Cookbook, but was printed in my local newspaper. I can't wait to give it a try! --NOTE-- Cooking time is actually standing time.
Provided by Kim D.
Categories Creole
Time P2DT15m
Yield 1 unknown
Number Of Ingredients 3
Steps:
- Dissolve the rennet tablets in 1/2 cup warm (NOT HOT) water; stir until dissolved.
- In a large glass or stainless steel bowl, combine the skim milk, buttermilk and rennet mixture; Stir.
- Cover bowl with plastic wrap.
- Let stand at room temperature for 24 to 36 hours or until the mixture separates into curds and whey.
- The large white curds will sink to the bottom of the container while the watery, whey rises to the top.
- Line a colander with 2 slightly dampened layers of cheesecloth, letting 2 inches hang over the edge of the colander.
- Place the colander over a large bowl. Slowly pour in the curds and whey. The whey will drain off; discard it or, if you are feeling ambitious, you can use it to make ricotta or as a substitute for water or milk when you are baking.
- Leave the curds, covered and refrigerated, to continue draining and solidifying for another 24 hours or so before using.
- Fresh homemade cream cheese lasts about 1 week in the refrigerator.
- ~NOTE~ Central Market and Whole Foods both carry tablets of rennet, an enzyme that makes milk coagulate.
Nutrition Facts : Calories 1671.8, Fat 11.8, SaturatedFat 7.6, Cholesterol 86.6, Sodium 2522, Carbohydrate 225.2, Sugar 11.7, Protein 160.1
CREOLE CREAM CHEESE
The original indigenous cheese of New Orleans that has just about been abandoned by all of the large commercial enterprises that had gobbled up our local dairies during the latter part of the twentieth century. New Orleanians sprinkle the end product liberaly with sugar and half-and-half, topped fresh fruit or better yet, make Creole Cream Cheese Ice Cream. Note: If you've never experienced Creole Cream Cheese, the closest consistency probably would be that of Greek yogurt and could be eaten as such. This is one for the New Orleans natives.
Provided by gailanng
Categories Dessert
Time P1D
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Pour milk into a completely sanitized, 3 to 4 quart container, preferably stainless steel. Cover milk and place it in the warmest spot in your kitchen or on top of a warmed clothes dryer, until it reaches a temperature level between 70 - 80 degrees F. The milk may be heated slowly on the stove on very low heat, but do not allow its temperature exceed 80 degrees F.
- When milk reaches the correct temperature, pour the buttermilk into a small bowl and add the liquid rennet, or if you are using dry rennet, dissolve the 1/4 tablet in the buttermilk. Pour buttermilk into warmed milk with skim milk. Stir mixture well and set it aside, covered with cheesecloth, to allow the liquid to form solid, but very soft, curds. Good drainage is necessary. The container should not be placed near heat or directly exposed to an airflow. The cheese should form curds in 24 to 36 hours. Avoid stirring or the curds will break.
- When the curds are formed, line a large strainer or colander with cheesecloth and carefully pour the curds into the cloth. Place the strainer or colander over a bowl to hold the watery whey as it drains from the curds. When the curds no longer drip water, the cream cheese is ready to be chilled in the refrigerator. Keeps refrigerated for about 2 weeks.
Nutrition Facts : Calories 102.9, Fat 0.7, SaturatedFat 0.4, Cholesterol 5.2, Sodium 151.7, Carbohydrate 13.9, Sugar 0.4, Protein 9.9
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