Best Framboise And Creole Cream Cheese Ice Cream Float Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FRAMBOISE AND CREOLE CREAM CHEESE ICE CREAM FLOAT



Framboise and Creole Cream Cheese Ice Cream Float image

Provided by Food Network

Categories     beverage

Time 5m

Yield 1 serving

Number Of Ingredients 2

2 small scoops creole cream cheese ice cream
1/2 glass framboise lambic beer

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



Creole Cream Cheese image

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

2 quarts skim milk
1⁄4 cup buttermilk
1 rennet tablet

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.

SMOKY CREAMSICLE FLOAT



Smoky Creamsicle Float image

Provided by Food Network Kitchen

Categories     beverage

Time 5m

Yield 1 serving

Number Of Ingredients 0

Steps:

  • Scoop some vanilla ice cream into a glass; add 1 ounce mezcal and 6 ounces orange soda.
  • See all 50 Summer Drinks

DONNA'S CREOLE CREAM CHEESE ICE CREAM



Donna's Creole Cream Cheese Ice Cream image

Made with homemade Creole Cream Cheese, this delicious ice cream is a true labor of love. With the flavor of cheese cake and the texture of velvet, it will become one of your favorite homemade ice cream. Add additional ingredients if you want or top with your favorite cheese cake toppings for a truly special dessert. Recipe by...

Provided by Donna Graffagnino

Categories     Ice Cream & Ices

Time 10h25m

Number Of Ingredients 8

3 c sugar
6 eggs
3 c half and half
3 c heavy cream
4 Tbsp vanilla extract
4 c creole cream cheese
1/4 tsp cinnamon (optional)
1/4 tsp nutmeg (optional)

Steps:

  • 1. In a large mixing bowl, whisk together sugar and eggs until fluffy and pale yellow.
  • 2. 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, and optional cinnamon and nutmeg.
  • 3. Strain through a fine sieve and chill overnight, or for a minimum of 4 hours.
  • 4. 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.
  • 5. Place ice cream in the freezer for 2 hours prior to 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.

ORANGE CREAM FLOAT



Orange Cream Float image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 2m

Yield 1 serving

Number Of Ingredients 2

Orange soda
Vanilla ice cream

Steps:

  • Fill a glass with orange soda, top the side of the glass with a big scoop of vanilla ice cream.

CHOCOLATE CHERRY ICE CREAM FLOAT



Chocolate Cherry Ice Cream Float image

Provided by Giada De Laurentiis

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 6

6 ounces bittersweet chocolate (60-percent cacao), finely chopped
3/4 cup heavy cream, at room temperature
Pinch kosher salt
1 quart vanilla ice cream
1 bottle (550 milliliters) cherry ale
4 to 8 brandied or Luxardo cherries with syrup, for garnish, optional

Steps:

  • Place the chocolate in a heat-proof bowl. Warm the heavy cream in a small saucepan over medium heat; when it comes just to a simmer, pour it over the chocolate. Let sit undisturbed for 1 minute, then add the salt and whisk the chocolate and cream together until smooth.
  • Scoop 2 large or 3 medium scoops of ice cream into each of four pint glasses. Drizzle each glass with 2 spoonfuls of the chocolate sauce. Top off each float with cherry beer. Add some brandied cherries and a drizzle of the cherry syrup if desired. Serve.

Related Topics