Cheddar Apple Pie Ice Cream

Cheddar Apple Pie Ice Cream

servings
3
pints

Ingredients
























Cooking Instructions

For ice cream:


1

Warm cream and milk in large, heavy saucepan over medium-low heat to 175°F; stir in sugar until dissolved. Add vanilla bean seeds. Whisk 1/3 cup of the hot cream mixture into egg yolks in bowl. Return all to saucepan; whisk constantly. Cook and stir over low heat until mixture reaches 160°F and is just thick enough to coat the back of a metal spoon, about 10-15 minutes. Do not boil.


2

Remove from heat. Add cheddar, vanilla extract and salt; stir until cheese is melted and mixture is smooth. Pour custard mixture through a fine mesh strainer into medium bowl. Cool quickly; place bowl in large bowl of ice water. Stir until custard has cooled to room temperature, about 2-4 minutes. Remove from ice water. Press plastic wrap onto surface of custard. Refrigerate at least 4 hours or overnight.


For pie crust:


1

Heat oven to 375°F. Line baking sheet with parchment paper. Unroll pie pastry on prepared baking sheet. Combine egg and water; brush egg wash on pastry. Sprinkle with sugar. Bake 15-20 minutes or until golden brown. Cool completely on wire rack. Break crust into small pieces; set aside.


For caramel apples:


1

Melt butter in large skillet over medium heat. Stir in brown sugar until dissolved. Add apples, cinnamon, ginger, nutmeg, cloves, allspice and salt. Cook and stir until apples are crisp-tender, about 8-10 minutes. Combine lemon juice and cornstarch in small bowl until smooth. Add cornstarch mixture to skillet. Cook and stir 1-2 minutes longer or until caramel has thickened. Remove from heat. Transfer apple mixture to bowl. Cool to room temperature. Cover and refrigerate.


2

Pour custard into ice cream maker, two-thirds full. Freeze according to manufacturer’s directions. Refrigerate any remaining custard mixture until ready to freeze. Transfer ice cream to large bowl. Fold in pie crust pieces and apple mixture. Spoon ice cream into freezer containers. Freeze for least 4 hours before serving. Repeat with any remaining custard mixture.


Recipe Tip: For best results, completely cover custard when pressing the plastic wrap onto the surface to prevent skin from forming. The ice cream will keep in freezer up to 1 week. Jonathan adds a special touch to this recipe by adding freshly ground nutmeg and squeezed lemon juice to the sautéed apples.


Ingredients
























Cooking Instructions

For ice cream:


1

Warm cream and milk in large, heavy saucepan over medium-low heat to 175°F; stir in sugar until dissolved. Add vanilla bean seeds. Whisk 1/3 cup of the hot cream mixture into egg yolks in bowl. Return all to saucepan; whisk constantly. Cook and stir over low heat until mixture reaches 160°F and is just thick enough to coat the back of a metal spoon, about 10-15 minutes. Do not boil.


2

Remove from heat. Add cheddar, vanilla extract and salt; stir until cheese is melted and mixture is smooth. Pour custard mixture through a fine mesh strainer into medium bowl. Cool quickly; place bowl in large bowl of ice water. Stir until custard has cooled to room temperature, about 2-4 minutes. Remove from ice water. Press plastic wrap onto surface of custard. Refrigerate at least 4 hours or overnight.


For pie crust:


1

Heat oven to 375°F. Line baking sheet with parchment paper. Unroll pie pastry on prepared baking sheet. Combine egg and water; brush egg wash on pastry. Sprinkle with sugar. Bake 15-20 minutes or until golden brown. Cool completely on wire rack. Break crust into small pieces; set aside.


For caramel apples:


1

Melt butter in large skillet over medium heat. Stir in brown sugar until dissolved. Add apples, cinnamon, ginger, nutmeg, cloves, allspice and salt. Cook and stir until apples are crisp-tender, about 8-10 minutes. Combine lemon juice and cornstarch in small bowl until smooth. Add cornstarch mixture to skillet. Cook and stir 1-2 minutes longer or until caramel has thickened. Remove from heat. Transfer apple mixture to bowl. Cool to room temperature. Cover and refrigerate.


2

Pour custard into ice cream maker, two-thirds full. Freeze according to manufacturer’s directions. Refrigerate any remaining custard mixture until ready to freeze. Transfer ice cream to large bowl. Fold in pie crust pieces and apple mixture. Spoon ice cream into freezer containers. Freeze for least 4 hours before serving. Repeat with any remaining custard mixture.


Recipe Tip: For best results, completely cover custard when pressing the plastic wrap onto the surface to prevent skin from forming. The ice cream will keep in freezer up to 1 week. Jonathan adds a special touch to this recipe by adding freshly ground nutmeg and squeezed lemon juice to the sautéed apples.


More Recipes Like This


previous
next