Frozen Creole Cream Cheese Recipe - Cooking Index
Frozen Creole Cream Cheese Recipe - Cooking Index
| 2 1/4 cups | 533ml | Homemade Creole Cream Cheese - (see recipe) |
| 1 1/4 cups | 296ml | Whole milk |
| 1 1/4 cups | 296ml | Heavy cream |
| 3/4 cup | 148g / 5.2oz | Sugar |
| 1 1/2 teaspoons | 7.5ml | Vanilla extract |
| 5 tablespoons | 75ml | Orange-flavored liqueur |
| 1/2 cup | 118ml | Fig preserves |
Into a large bowl, force the cream cheese through a strainer to eliminate any large curds. Add the milk, cream, sugar, vanilla, and 2 tablespoons of the orange liqueur remaining ingredients and whisk well to dissolve the sugar.
Process the mixture in an ice cream maker according to the manufacturer's instructions. (Note that the mixture will not freeze like ice cream, but instead will have a lighter, more slushy consistency. Don't worry, it will set up after some time in the freezer.)
Meanwhile, in a small bowl whisk together the fig preserves with the remaining 3 tablespoons of orange liqueur. When the cream cheese mixture is slushy and somewhat firmed, pour into a large plastic container or metal bowl. Add the fig mixture, and fold to create swirls but not completely incorporate. Cover tightly and place in the freezer at least 2 hours before serving.
This recipe yields about 1 1/2 quarts.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B20) - from the - TV FOOD NETWORK
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