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Caramel Apple Cheesecake Ice Cream

September 30, 2014 · 4 Comments

IMG_5094Inspired by a caramel apple cheesecake I have made for several Thanksgivings, I decided to continue with my apple baking, and make an ice cream that paid homage to that fall dessert my family enjoys so much. Caramel apples are so synonymous with carnivals and harvest festivals, the decadent rich caramel and crisp apple are perfect for autumn, and the perfect combination of flavors to blend with tangy cream cheese. Where buttermilk ice cream is light and delicate, this cheesecake one is rich and creamy. Plain old classic cream cheese is the key to its success, just like a cheesecake it can be temperamental, so it’s important to give this ice cream base the proper love, care and attention. Eaten on its own, it exudes the tangy flavor of a baked cheesecake, but it makes for the perfect base for any add-ins your imagination allows. Each bite is like a bite of cheesecake covered in caramel, and each piece of apple tastes like it was decadently baked for hours in brown sugar. The weather may be cooling off but ice cream is always in season and the comforting flavors of this one will be satisfying me all fall long. IMG_5104IMG_5088IMG_5105IMG_4937 IMG_5086 IMG_4575

Caramel Apple Cheesecake Ice Cream

Ingredients {Makes 1 1/2 Quarts}

5 large – Egg Yolks

3/4 cup – Granulated Sugar

8 ounces – Cream Cheese {room temperature}

2 cups – Heavy Cream

1 cup – Milk

1 tablespoon – Lemon Juice

1 teaspoon – Pure Vanilla Extract

Brown Butter Apple Mixture

4 tablespoons – Unsalted Butter

2 cups {about 2 medium} – Apples {cored, and thinly diced}

1 tablespoon – Ground Cinnamon

1 tablespoon – Brown Sugar

1/2 cup – Caramel Sauce {use store-bought or make your own using this recipe here}

Recipe

To make the base, stir the cream, milk, and half of the sugar {6 tablespoons} into a saucepan over medium-high heat. Whisk the yolks, just to break them up, then add the remaining sugar and whisk until combined. Set aside. Place the cream cheese into a heat-proof bowl, set aside. When the cream mixture begins to bubble around the edge, remove from heat. Slowly ladle about 1/2 cup of the hot milk-cream into the yolk mixture, while whisking quickly {make sure the eggs don’t curdle}. Add one more ladle of the hot mixture into the yolks, and whisk quickly. Stir the cream base as you slowly add the egg-cream mixture back into the saucepan.

Cook over medium heat, stirring constantly until it has thickened {about 1 to 2 minutes}. The mixture should coat the back of a wooden spoon, holding a clear path when you run your finger. Strain the base through a fine-mesh strainer into the bowl with the cream cheese and whisk until smooth. Set the bowl over an ice bath, and stir occasionally, with a clean spatula, until cooled to room temperature. Cover with plastic wrap right onto the surface, refrigerate for at least 2 hours or overnight {Note: the base must be cold at least 2 hours before adding the lemon juice, or else the mixture will break, and not emulsify, meaning it will separate and won’t churn}. Whisk the lemon juice and vanilla into the cold base, until incorporated well.

For the brown-butter apple mixture, in a saucepan melt the butter. Cook over a medium heat until it foams up and smells nutty. Add the caramel sauce, and allow to cook for about 3 minutes, then stir in the vanilla. Add the apples, and allow to cook on a low heat until apple becomes slightly tender {about 15 to 20 minutes}. Allow filling to cool completely, refrigerate until ready to mix into ice cream.

add the apples to a saucepan, along with bourbon, and maple syrup. Bring to a boil, stirring occasionally {about 15 to 20 minutes}. Let cool for 5 minutes, then using a blender or emersion blend, blend until desired consistency {I left mine with a few slices in tact and mostly chunky smooth}. Allow to cool completely, refrigerate until ready to use.

Freeze the ice cream, in your ice cream machine following your manufacturer’s directions. While the ice cream churns, put the container that you’ll keep your ice cream in the freezer. The ice cream is ready once it reaches the consistency of soft-serve, or the paddle creates a distinctive path as it churns. Scoop your churned ice cream into the cold container, dollop the brown-butter apple mixture atop and drizzle with a few teaspoons of caramel. Stir slightly to make sure everything is incorporated well. Smooth top, and drizzle with another teaspoon of caramel. Enjoy right away, or freeze at least 4 hours.

You Might Also Enjoy

  • Classic Peanut Butter Ice CreamClassic Peanut Butter Ice Cream
  • French Vanilla Coffee Ice CreamFrench Vanilla Coffee Ice Cream
  • Salted Caramel Ice CreamSalted Caramel Ice Cream

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Filed In: Desserts, Food, How To, Inspiration, Lifestyle, Photography, Recipes, Vegetarian / Tagged: Caramel Apple Cheesecake, caramel apple cheesecake ice cream, caramel apple ice cream, cheesecake ice cream, desserts, fall ice cream, food, ice cream, recipes

Trackbacks

  1. Simple Fall Foliage Centerpiece | The Dreamery says:
    October 3, 2014 at 6:31 pm

    […] know I’ve been pretty quiet this week, only sharing this fall inspired caramel apple cheesecake ice cream, but it seems like my mind has been as cloudy as these gloomy day, but I thought I’d share a […]

    Reply
  2. Favorite Fall Dishes | The Dreamery says:
    November 4, 2014 at 6:02 am

    […] Dessert: Apple Grape Pie, Rum Pecan Pie, Whole Wheat Honey Sage Cake, Hot Cocoa Brownie Bites, Caramel Apple Cheesecake Ice Cream, Pumpkin Ice […]

    Reply
  3. Bourbon Ice Cream w. Maple Roasted Apples | The Dreamery says:
    October 15, 2015 at 7:03 am

    […] Fall I make a signature seasonal ice cream flavor. Last year it involved Caramel Apples and Cheesecake, and the year before that, Chocolate Pumpkin Chai. The weather was just perfect here in New […]

    Reply
  4. Bourbon Ice Cream w. Maple Roasted Apples | The Dreamery says:
    October 15, 2015 at 8:43 am

    […] Fall I make a signature seasonal ice cream flavor. Last year it involved Caramel Apples and Cheesecake, and the year before that, Chocolate Pumpkin Chai. The weather was just perfect here in New […]

    Reply

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Thinking of Christie & Mario’s romantic wedding Thinking of Christie & Mario’s romantic wedding in Portugal, because I have travel on my mind & I'm feeling very inspired to explore, connect & make some magic happen in real beautiful places with creatives who inspire me🌿✨

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“Ikebana; the Japanese art of flower arranging t “Ikebana; the Japanese art of flower arranging that emphasizes form & balance — symbolizing the beauty & essence of all components in Nature working in harmony. Ikebana expresses strong emotions through its four principles of a fresh approach, movement, balance & harmony, while highlighting its three elements; line, color & mass. 

Ikebana designs use fewer stems that are intentionally arranged to reflect the balance of opposing elements. Ikebana floral art is a reflection of the person creating it & its evolving story.”
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This year I’m challenging myself each month to create a design. Whether it be a centerpiece or tablescape, I want to expand & challenge my creativity, skills & ever-flowing ideas. It’s a perfect way for me to create for the sake of creating while inspiring you with joyful pieces & help others see unlikely designs with a new perspective. 

I was naturally drawn to the traditional artform of Ikebana, for it takes the simplest elements & transforms them into designs that evoke an immense emotion. For me there is so much power & beauty in that, but also why I think it’s not as understood or appreciated as elaborate floral designs. 

I stumbled upon this forgotten small blue & white dish, thought how perfect it would be to capture the story of “Winter Blues” — not the sadness of the bitter season, but the emotion of a fresh clean slate where Nature is bare, minimal & calm, yet open to all the possibilities of the unknown … using a few sprigs of Blue Thistle & the inspiration of Ikebana intentions, this tiny delight was made💙

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