Donnas Creole Cream Cheese Ice Cream Food

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.

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.

HOMEMADE CREOLE CREAM CHEESE

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.

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.

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.

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.