september 9, 2020
Technically, it is still summer but when the Virginia apples are stacked at the roadside stands, colorful and fragrant, I’m thinking fall. Fall means apples in everything, from the savory to the sweet.
Savory like Steak and Apple Jalapeño Salsa and Apple, Pear and Blue Cheese Salad. Too many sweet treats to mention, since apples after all are a sweet fruit, but coming to mind are Caramelized Apple Mini Cakes and French Apple Pie.
It’s time for a nice ice cream recipe. The creamy tang of cheesecake and the sweetness of cinnamon scented apples come together in this Apple Cheesecake Ice Cream. No pieces of graham cracker crust here, as I occasionally find that doughy bits of anything in my ice cream takes enjoyment down a notch. The chewy and slightly icy apple bits are texture enough. There are not so many bits to make you forget this is a creamy treat first and foremost.
This is an eggless ice cream. An electric mixer helps keep the cream cheese base smooth and you will need a good electric ice cream maker. So many lightweight machines are available and they’re easy to store until the ice cream jones returns. The cinnamon scented apple bits must be made ahead and well chilled; this can be done a few days ahead. The cream cheese base must also be very cold—several hours is good, overnight even better in the fridge for optimal churning.
My tasters were happy and I was happy to have tasters since my appetite for homemade ice cream knows no bounds. Here’s what I’d do : make the ice cream, then enjoy a good taste before you serve to others, in case, you know, they might not share your enthusiasm. Good luck with that.
Apple Cheesecake Ice Cream
recipe by Michele Humlan, The Good Eats Company
makes about one quart
2 medium apples. peeled and finely chopped
¼ cup packed light brown sugar
¼ cup water
1 teaspoon ground cinnamon
2 teaspoons lemon juice
1 cup sugar
1 cup whole milk
2 cups heavy cream
8 ounces soft cream cheese (full fat)
2 teaspoons pure vanilla extract
- In small sauce pan, mix apples with light brown sugar and apple over high heat; when mixture begins to sizzle, reduce heat to medium and cook, stirring frequently, until apples are softened and little liquid remains, about 10-20 minutes depending on apple texture.
- Stir in cinnamon and lemon juice and chill until ready to use; may be made 2-3 days ahead.
- In small heavy saucepan, stir together sugar and milk over medium low heat just until sugar is melted – avoid boiling.
- Add soft cream cheese to mixing bowl and using electric mixer gradually add warm milk mixture until all is smooth.
- Gently whisk in heavy cream (not vigorously – you don’t want to whip the cream into solid mass); add vanilla.
- Chill dairy mixture well, at least several hours and ideally overnight.
- Add dairy mixture to running electric ice cream maker and after about 20 minutes or when you see semisolid mounds, add the chilled apple mixture one heaping tablespoon at a time, until all is incorporated.
- Chill ice cream in freezer several hours before serving.