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Cinnamon Apple Cheesecake Ice Cream

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!