JAZZ™ Apple Cinnamon Roll Ice cream
INGREDIENTS
- 2 cups light thickened cream
- 2 cups heavy thickened cream
- 12 egg yolks
- 1 cup sugar, divided in half
- 1 vanilla bean sliced in half lengthwise and the middle scraped out
- 2 JAZZ™ apples, small diced
- 2 tbs ground cinnamon
- 4 tbs butter
- 1 cup cream cheese, softened
METHOD
- In a medium pot, scald both creams, ½ cup sugar, and the inside of the vanilla bean
- In a large mixing bowl, whisk the egg yolks and ½ cup sugar together until pale yellow and slightly frothy
- Very slowly, stream the hot milk mixture into the egg mixture (if you add it too quickly, the hot milk will scramble the eggs)
- Once all the milk mixture is whisked with the eggs, pour it all back into the pot and heat over medium/low heat until thickens. You will know if thick enough once you dip a wooden spoon in it, drag your finger down the back of the spoon and see if the mixture stays divided or runs back together. Once it stays divided, it’s ready
- Strain through a fine mesh strainer and cool completely and this will now be your ice cream base
- In a large sauté pan, melt the butter and sauté apples and cinnamon until tender, about 3 minutes
- Pour apple mixture into a blender, add cream cheese, and 2 cups of ice cream base. Blend until smooth
- Whisk the blended liquid in with the remaining ice cream base and continue to chill.
- Once mixture is completely cold, pour into running ice cream maker and run for 20-30 minutes or until thick and creamy
- Transfer to an air-tight container and freeze the rest of the way (or can enjoy as soft serve)
Credit: Lorin Peters-@LorinMichel
5 
15 mins
