Spring is a time of waiting. Waiting for strawberries and asparagus. Waiting for the first short-sleeve day. Waiting for lamb. Waiting for grill weather. To make all that waiting go faster, our family of four always makes a trip out to local farms to see what we have in store. We love the lambs, calves, and kids, plus all the newly planted summer crops and the spring produce almost ready for the farm stand, such as chives, spring onions, mint, nettles, and fresh lamb. As the first foods of the season are just coming to life, so do the leaves and flowers back in the city. Brian and I make sure the girls take notice of all this , so they’ll understand and appreciate the hard work and patience it takes to grow and produce good food.
And, when planning our family’s Easter celebration, we love to make use of any fresh produce we can find (wild chives from the backyard included). But we also love to make use of our favorite staples like dairy, eggs, and canned goods, especially after a particularly chilly winter and a late start to the spring growing season. Versatile favorites like Philadelphia Cream Cheese see us through these in-between times, making everything from lunch sandwiches to special desserts delicious.
Fresh fruit desserts are totally my thing, but here in Virginia, the very first spring berries have yet to trickle in. So, for a festive Easter dessert during this time of waiting, I decided to savor the last of the winter citrus crop. In a nod to warm weather ahead, I folded of jar of pretty kumquat marmalade in with a rich, wonderfully tangy cream cheese ice cream. Layers of lightly sweet fruit are balanced beautifully by the fresh, creamy homemade ice cream made with Philadelphia Cream Cheese. I topped my creation with just a few strips of citrus zest and a handful of clementine segments for color and texture.
A simple homemade cream cheese ice cream recipe with marmalade.
- 8 ounces Philadelphia Cream Cheese , room temperature
- 3/4 cup whole milk
- 3/4 cup heavy cream
- 2/3 cup granulated sugar
- 1 tablespoon lemon zest plus 2 tablespoons freshly squeezed lemon juice
- pinch sea salt
- 1 cup marmalade (I used kumquat marmalade)
Combine the cream cheese, milk, cream, sugar, zest, juice, and sea salt in the pitcher of a blender. Blend on low speed until smooth. Pour into a zip-top plastic bag and set in an ice bath in the fridge. Chill for an hour or longer.
Process chilled ice cream base according to your ice cream maker's instructions. Note that this is a thick ice cream, so you may need to stop and (very quickly) scrape down the sides during process time.
Spoon a thin layer of ice cream on the bottom of a freezer-proof container. Next, spread 1/4 cup of the marmalade. Repeat this process until you have 4 layers of marmalade and 6 layers of ice cream. Cover and set in the freezer to cure for at least 3 hours, but preferably overnight.
Serve ice cream with citrus segments and strips of zest.
Ice cream has the best texture for 3 days after it's made. Before serving, set ice cream on the counter for 10 minutes to soften.
I partnered with Philadelphia Cream Cheese to come up with this dessert. Do you have a favorite Easter recipe using Philadelphia Cream Cheese? Leave a comment below and share.
Note: I developed this recipe myself. It is not an original Philadelphia Cream Cheese recipe