Apple Pie Ice Cream
July 3rd, 2010
The heat of Phoenix reminded me to eat more ice cream and share more ice cream recipes. With the fourth of July just around the corner apple pie ice cream seemed an appropriate fit.
Apple Pie Ice Cream
1500g whole milk
380g dried apple rings
335g caramelized white chocolate ganache
4g salt
1g cinnamon
1g ginger
.5g nutmeg
Place all ingredients into a pot and bring to a simmer. Once
the mixture simmers, turn off the heat and cover. Let the mixture set for
thirty minutes. After the mixture has rested place it into a blender and puree
until silky smooth. This may be done in several batches. Cool the ice cream
base down in a bowl set over an ice bath. Refrigerate the base overnight then
churn in an ice cream make or place in paco jet canisters and freeze overnight
again and process.
Caramelized White
Chocolate Ganache
220g cream cheese
200g caramelized white chocolate
Heat the cream cheese and then fold in the caramelized white
chocolate. Use a stick blender to complete the emulsion. Cool and reserve
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