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Frozen Creole Cream Cheese

  • Yield: About 1 1/2 quarts


  • 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.