California Kiwi Cream Cheese Ice Cream Recipes

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CALIFORNIA KIWI CREAM CHEESE ICE CREAM



California Kiwi Cream Cheese Ice Cream image

Enjoy this sweet treat, made with California kiwis, as a cheesecake sundae, or simply on its own. To make cheesecake sundaes, drizzle with additional pureed kiwi and top with crumbled graham cracker crust.

Provided by CAGrown

Time 2h40m

Yield 8

Number Of Ingredients 5

6 large ripe California kiwis, halved, or to taste
1 (8 ounce) package cream cheese, softened
¾ cup white sugar
2 cups half-and-half
2 teaspoons vanilla extract

Steps:

  • Scoop out kiwis and puree in a food processor or blender; you should have about 2 cups. Transfer to a saucepan over medium-low heat. Cook, stirring frequently, until reduced to about 1 cup, 15 to 20 minutes. Remove from heat and let cool.
  • Stir cream cheese and sugar together in a bowl. Whisk in half-and-half slowly; add cooked kiwis and vanilla extract. Cover with plastic wrap and refrigerate until cool, 15 to 20 minutes.
  • Pour mixture into the bowl of an ice cream maker and freeze according to manufacturer's instructions. Cover and chill in the freezer until firm, at least 2 hours.

Nutrition Facts : Calories 294 calories, Carbohydrate 32.2 g, Cholesterol 53 mg, Fat 17.1 g, Fiber 2 g, Protein 4.7 g, SaturatedFat 10.5 g, Sodium 110 mg, Sugar 25 g

CREAM CHEESE ICE CREAM



Cream Cheese Ice Cream image

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

2-1/2 cups half-and-half cream
1 cup whole milk
1-1/4 cups sugar
2 large eggs, lightly beaten
12 ounces cream cheese, cubed
1 tablespoon lemon juice
1 teaspoon vanilla extract

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.

CALIFORNIA KIWI CREAM CHEESE ICE CREAM



California Kiwi Cream Cheese Ice Cream image

Make and share this California Kiwi Cream Cheese Ice Cream recipe from Food.com.

Provided by CAGrownRecipes

Categories     Ice Cream

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 6

6 -8 large ripe california kiwi fruits
3/4 cup sugar
1 (8 ounce) package cream cheese, softened
2 cups half-and-half
2 teaspoons vanilla extract
pureed kiwi and crumbled graham cracker crust (optional toppings)

Steps:

  • Cut kiwi in half and scoop out fruit. Puree in a small food processor or blender. (You should have about 2 cups.) Place in a medium saucepan and cook over medium-low heat for 15 to 20 minutes, stirring frequently. Remove from heat when mixture has reduced to 1 cup; let cool.
  • Stir together sugar and cream cheese in a medium bowl. Slowly whisk in half and half, then stir in vanilla and kiwi. Chill well, then transfer to the bowl of an ice cream maker and freeze according to manufacturer's instructions. Cover and freeze until ready to serve.
  • To make cheesecake sundaes, drizzle with additional pureed kiwi and top with crumbled graham cracker crust.

Nutrition Facts : Calories 282.9, Fat 16.9, SaturatedFat 9.8, Cholesterol 53.6, Sodium 117.8, Carbohydrate 30.2, Fiber 1.6, Sugar 24.5, Protein 4.1

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.

KIWI ICE CREAM



Kiwi Ice Cream image

Make and share this Kiwi Ice Cream recipe from Food.com.

Provided by CoffeeMom

Categories     Frozen Desserts

Time 6h30m

Yield 1 quart

Number Of Ingredients 5

6 ripe kiwi fruits
1 cup sugar
1 tablespoon sugar
2 eggs
2 cups heavy cream

Steps:

  • Peel the kiwis and mash them in a bowl until pureed. Stir 2 tablespoons sugar into the fruit, cover, and refrigerate 1 hour.
  • Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in 1 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. pour in the cream and whisk to blend. stir in the kiwis.
  • Transfer the mixture to an ice cream Maker and freeze following manufacturer's instructions.

Nutrition Facts : Calories 2890.1, Fat 188.4, SaturatedFat 112.9, Cholesterol 1075.1, Sodium 334.6, Carbohydrate 293.5, Fiber 13.7, Sugar 254.7, Protein 27.5

CALIFORNIA KIWI CREAM CHEESE ICE CREAM



California Kiwi Cream Cheese Ice Cream image

Enjoy this sweet treat, made with California kiwis, as a cheesecake sundae, or simply on its own. To make cheesecake sundaes, drizzle with additional pureed kiwi and top with crumbled graham cracker crust.

Provided by CAGrown

Time 2h40m

Yield 8

Number Of Ingredients 5

6 large ripe California kiwis, halved, or to taste
1 (8 ounce) package cream cheese, softened
¾ cup white sugar
2 cups half-and-half
2 teaspoons vanilla extract

Steps:

  • Scoop out kiwis and puree in a food processor or blender; you should have about 2 cups. Transfer to a saucepan over medium-low heat. Cook, stirring frequently, until reduced to about 1 cup, 15 to 20 minutes. Remove from heat and let cool.
  • Stir cream cheese and sugar together in a bowl. Whisk in half-and-half slowly; add cooked kiwis and vanilla extract. Cover with plastic wrap and refrigerate until cool, 15 to 20 minutes.
  • Pour mixture into the bowl of an ice cream maker and freeze according to manufacturer's instructions. Cover and chill in the freezer until firm, at least 2 hours.

Nutrition Facts : Calories 294 calories, Carbohydrate 32.2 g, Cholesterol 53 mg, Fat 17.1 g, Fiber 2 g, Protein 4.7 g, SaturatedFat 10.5 g, Sodium 110 mg, Sugar 25 g

KIWI-CREAM CHEESE TART



Kiwi-Cream Cheese Tart image

Categories     Dairy     Fruit     Dessert     Bake     Cream Cheese     Kiwi     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 14

Crust
3/4 cup all purpose flour
6 tablespoons sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 tablespoon (or more) ice water
3/4 cup dry roasted and lightly salted macadamia nuts, chopped
Filling
1 8-ounce package cream cheese, room temperature
1/2 cup sugar
2 tablespoons fresh lime juice
1 teaspoon grated lime peel
2/3 cup chilled whipping cream
5 ripe kiwis, peeled, cut into 1/4-inch-thick rounds

Steps:

  • For crust:
  • Blend flour, sugar and salt in processor. Add butter. Using on/off turns, process until mixture resembles coarse meal. Add 1 tablespoon ice water and blend until moist clumps form. Add more water by teaspoonfuls if dough is dry. Transfer dough to floured surface. Gently knead nuts into dough. Press dough onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Freeze crust 20 minutes.
  • Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake crust until sides begin to set, about 15 minutes. Remove foil and beans. Bake crust until cooked through and pale golden, piercing with fork if crust bubbles, about 10 minutes longer. Cool crust completely.
  • For filling:
  • Using electric mixer, beat cream cheese, sugar, lime juice and lime peel in large bowl until smooth and fluffy. Beat whipping cream in medium bowl until firm peaks form. Fold into cream cheese mixture. Spoon filling into crust; smooth top with knife. Refrigerate until firm, at least 2 hours.
  • Arrange kiwis in concentric circles atop filling, overlapping slightly. (Can be prepared up to 4 hours ahead. Cover with plastic and refrigerate.) Cut tart into wedges and serve.

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