Cinnamon Apple Cheesecake Ice Cream

The world needs a treat right now.  Every last one of us needs 10 minutes of time away from the media firestorm to indulge in a decadent treat.  Something that just tastes good.  10 minutes of pure happiness without regret.  You know-treat yo self!  I recommend this Cinnamon Apple Cheesecake Ice Cream.  All of the flavors of autumn, the decadence of a special treat, and 100% homemade.  Who says it has to be summer to make ice cream?  This ice cream may just bring peace!

So after seeing all of the goodness Holly had made with her ice cream maker, I decided I had to get one too.  So many models available to choose from-from the very fancy to the very basic.  This Cuisinart Ice Cream Maker is the model I decided on, and I am super happy with it! We were also lucky enough to have a friend gift us this incredible book, Sweet Cream and Sugar Cones, from the Bi-Rite Creamery.  We dove right in and got right to work.

One of the first recipes I made was for the cheesecake ice cream from this book, and it was just as rich and indulgent as it sounds.  But, as a true food enthusiast, of course I was already thinking of potential modifications.  Over the summer we made many flavors, my daughter also getting into the process of making homemade ice cream.  As summer ended, we decided to take advantage of the local bounty of apples.  Combining our favorite cheesecake base with cinnamon and nutmeg laced apples, proved to be a winner.  Cinnamon apple cheesecake ice cream.  My husband has even deemed it his favorite. (Peace?  Yes, at least in my house…)

This rich and creamy small batch ice cream blew me away.  And because it was so rich and creamy, I didn’t need to eat near as much to feel satisfied.  About 10 minutes worth.  10 minutes of indulgence.  You know- treat yo self!  And then treat your friends, treat your family, treat your neighbors, and treat your community.  Cinnamon Apple Cheesecake Ice Cream.  We all deserve it right now.

5 from 2 votes

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Cinnamon Apple Cheesecake Ice Cream

This is a simple yet indulgent ice cream, sure to treat your whole family. Be sure to share, everyone needs a treat right now. This ice cream does require several cooling/freezing periods, I always make ice cream at least 1-2 days ahead of when I want to serve it.

Course ice cream

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 1 1/2 quarts

Author Lane, adapted from Sweet Cream and Sugar Cones

Ingredients

• 5 egg yolks
• 3/4 cup sugar
• 1 1/2 cups heavy cream
• 1 1/2 cups 1% milk
• 8 ounces cream cheese softened
• 1 Tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 2 apples peeled, cored, and thinly sliced
• 2 Tablespoons brown sugar
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg

Instructions

1. In the bowl of a stand mixer, combine the egg yolks and 6 tablespoons of sugar.
2. In a nonreactive sauce pan, combine the cream, milk, and the remaining 6 tablespoons of sugar.
3. Heat cream mixture over medium heat until barely at a simmer.
4. Turn the stand mixer containing the egg yolks and sugar on low and while running, add 1/2 cup of the warm cream mixture.
5. Add an additional 1/2 cup of the warm cream mixture to the stand mixer (which is still running).
6. Stop the stand mixer and transfer the egg and cream mixture from the bowl of the stand mixer to the saucepan still on the stove.
7. Continue to heat the mixture over medium heat, stirring, until the mixture has thickened.
8. Rinse the bowl of the stand mixer.
9. Add the room temperature cream cheese to the bowl of the stand mixer.
10. Add the thickened cream mixture to the bowl of the stand mixer containing the cream cheese and then turn on low, mixing until cream cheese is fully incorporated.
11. Transfer the entire mixture (now the ice cream base) to a freezer safe container and then place in the refrigerator.
12. Cool completely, at least several hours, I prefer overnight.
13. When the base is completely cool, make the cinnamon apple mixture.
14. Place sliced apple in a small skillet.
15. Sprinkle with brown sugar, cinnamon, and nutmeg.
16. Sauté on medium-high until soft.
17. Break up apples with the back of a wooden spoon until pieces are small.
18. Cool apple mixture.
19. Remove base from refrigerator-ensure that it is completely cooled.
20. Stir in lemon juice and vanilla extract.
21. Add base to bowl of ice cream maker and then freeze according to your manufacture's instructions.
22. Freeze a clean container for storage of your ice cream when it is completed.
23. At the last 5 minutes of your ice cream cycle, add the apple mixture, mixing until the apples are fully distributed among the churned ice cream.
24. Transfer to the chilled container.
25. Freeze for at least 4 hours or overnight.
26. Serve and enjoy!