Frozen Creole Cream Cheese
- 2 1/4 cups Creole cream cheese
- 1 1/4 cups whole milk
- 1 1/4 cups heavy cream
- 3/4 cup sugar
- 1 1/2 teaspoons vanilla extract
- 5 tablespoons Grand Marnier, or other orange-flavored liqueur such as Cointreau or Triple Sec
- 1/2 cup 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 Grand Marnier 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 Grand Marnier. 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.
Yield: about 1 1/2 quarts
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