Cheddar Apple Pie Ice Cream
Servings: 3 Pints
Cheddar Ice Cream:
1 1/2 cups heavy whipping cream
1 1/2 cups whole milk
3/4 cup sugar
1 vanilla bean, seeds scraped
6 large egg yolks, room temperature
8 ounces Henning’s Sharp White Cheddar cheese, shredded (2 cups)
1 teaspoon vanilla extract
1 sheet refrigerated pie pastry
1 large egg
1 tablespoon water
2 tablespoons sugar
4 tablespoons butter, cubed
1/2 cup light brown sugar
4 large apples, peeled, cored and diced
1 teaspoon ground cinnamon
1/4 teaspoon each ground allspice, cloves, ginger and nutmeg
1/8 teaspoon salt
1 tablespoon cornstarch
1 tablespoon lemon juice
Cheddar Ice Cream:
Warm cream and milk in a large, heavy saucepan over medium-low heat to 175°F; stir in sugar until dissolved. Add vanilla bean seeds.
Whisk 1/3 cup of hot cream mixture into egg yolks in a bowl. Return all to saucepan, whisking constantly. Cook and stir over low heat until mixture reaches 160°F and is just thick enough to coat the back of a metal spoon, about 10-15 minutes. (Do not boil.) Remove from the heat.
Add the cheddar, vanilla and salt; stir until cheese is melted and mixture is smooth. Pour custard through a fine mesh strainer into a large bowl. Place bowl into a larger bowl filled with ice water. Stir until custard has cooled to room temperature, about 2-4 minutes. Remove from the ice water. Press plastic wrap onto surface of custard. Refrigerate for at least 4 hours or overnight.
Heat oven to 375°F. Line baking sheet with parchment paper. Unroll pie pastry on prepared baking sheet. Combine egg and water; brush egg wash on pastry. Sprinkle with sugar. Bake for 15-20 minutes or until golden brown. Cool completely on wire rack. Break crust into small pieces.
Melt butter in a large skillet over medium heat. Stir in brown sugar until dissolved. Add the apples, cinnamon, allspice, cloves, ginger, nutmeg and salt. Cook and stir until apples are crisp-tender, about 8-10 minutes. Combine cornstarch and lemon juice in a small bowl until smooth. Add cornstarch mixture to skillet. Cook and stir 1-2 minutes longer or until caramel has thickened. Remove from the heat. Transfer apple mixture to a bowl. Cool to room temperature. Cover and refrigerate.
Pour custard into an ice cream maker, two-thirds full. Freeze according to manufacturer’s directions. Refrigerate any remaining custard until ready to freeze.
Transfer ice cream to a large bowl. Fold in pie crust pieces and apple mixture. Spoon ice cream into freezer containers. Freeze for least 4 hours before serving. Repeat steps with any remaining custard.