JAZZ™ Apples - Now in season

JAZZ™ Apple Cinnamon Roll Ice cream


  • 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


  • 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


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