Cream cheese gelato - cheese cake and gelato inspired dessert. Amp up the gelato flavor palette with a nontraditional cinnamon add-on. Enjoy frozen or right after preparing. Serve in decorative ice cream bowls topped with pirouline wafer cookie, white chocolate chips, roasted hazelnuts or strawberries. This versatile cream is also great as a cake filling or as an addition to fruit salad.
Ingredients
- 500 ml Whipping Cream
- 227 g Cream Cheese
- 227 g Mascarpone Cheese
- 25 g Sweetener
- 2 tbs Vanilla Extract
- 1 tsp Imitation Rum Extract
- 10 g Cinnamon
- 2 Egg Yolks
- 200 g Strawberries
- Whipping Cream
- 500 ml Whipping Cream
- Cheese Cream
- 227 g Cream Cheese
- 227 g Mascarpone Cheese
- 18 g Sweetener (Equal)
- 2 tbs Vanilla Extract
- 1 tsp Imitation Rum Extract
- Custard
- 2 Egg Yolks
- 5 g Sweetener (Equal)
- Cinnamon and Plain Cream Cheese Gelato
- 10 g Cinnamon
- Decoration
- 200 g Strawberries
- 2 g Sweetener (Equal)
- Make Whipping Cream
- Pour whipping cream into a large mixing bowl.
- Using a hand mixer, whisk on high speed until stiff peaks form (around 5 minutes). Do not over beat.
- Place cream in a refrigerator to set while working on next steps.
- Make Cheese Cream
- In a large mixing bowl combine all cheese cream ingredients (Cream Cheese, Mascarpone Cheese, Sweetener, Vanilla Extract, Imitation Rum Extract, Cinnamon).
- Using a hand mixer, mix on high speed until all ingredients are well combined.
- Make Custard
- In a medium mixing bowl combine two egg yolks and 5 grams of low calorie sweetener.
- Using a hand mixer, whip egg yolks on high speed until the eggs become thick and pale yellow (about 5 minutes).
- Move whipped egg yolks in a small saucepan (1 qt).
- Cook whipped egg yolks over very low heat stirring constantly (5 - 10 minutes) until the mixture reaches a temperature of 170F and thickens into the custard like consistency. Don't allow the custard to boil.
To get lump-free custard, hold small saucepan above direct heat and cook with stirring continuously.
You can also cook eggs on a steam. Half fill a small saucepan (1.5 qt) with water and bring water to boil. Place smaller saucepan with custard over the boiling water (do not place it in the water) and stir continuously.
- Make Cream Cheese Gelato
- Add custard into the cheese cream mixture.
- Using a hand mixer, mix on low speed until cream is well combined.
- Gradually add the whipping cream into the cream cheese mixture.
Add 1/3 of whipping cream into the custard and cream cheese mixture.
Using a hand mixer, mix on low speed until cream is combined.
Repeat previous 2 steps until all whipping cream is used. - Make Cinnamon Cream Cheese Gelato
- Split mixture into two medium size plastic containers with lids.
- Add cinnamon into one half of gelato.
- Using a hand mixer, mix on low speed until cinnamon is well combined.
- Place both containers into freezer to set for 1 hour.
- Store
- Store in freezer in a airtight freezer plastic container.
- Arrange and Serve
- Take gelato out of the freezer and let it set on room temperature until you prepare strawberries.
- Chop strawberries, sprinkle sweetener evenly over them and mix it well so all strawberries are evenly covered with sweetener.
- Scoop out gelato into ice cream bowls.
- Decorate with strawberries.
If you have graham cracker crumbs or other ice cream toppings, you can sprinkle on top or between layers of cream cheese gelato as well.
Your cream cheese gelato is ready to enjoy!.
