RECIPES

Cheddar Apple Pie Ice Cream

Wisconsin Cheese Cheddar Apple Pie Ice Cream Recipe
Active Time
1 Hour 45 Minutes
Servings
Makes
3 Pints

Ingredients

Cheddar Ice Cream:

Pie Crust:

Caramel Apples:

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Aged Cheddar can be used in this recipe.

Instructions

Cheddar Ice Cream:

  1. Warm cream and milk in heavy, large saucepan over medium-low heat to 175°F; stir in sugar until dissolved. Add vanilla bean seeds. Whisk 1/3 cup of the hot cream mixture into egg yolks in 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.
  2. Remove from the heat. Add cheddar, vanilla extract and salt; stir until cheese is melted and mixture is smooth. Pour custard mixture through a fine mesh strainer into medium bowl. Place bowl in large bowl of ice water. Stir until custard has cooled to room temperature, about 2-4 minutes. Remove from ice water. Press plastic wrap onto surface of custard. Refrigerate at least 4 hours or overnight.

Pie Crust:

  1. 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 15-20 minutes or until golden brown. Cool completely on wire rack. Break crust into small pieces; set aside.

Caramel Apples:

  1. Melt butter in 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 lemon juice and cornstarch in small bowl until smooth. Add cornstarch mixture to skillet. Cook and stir 1-2 minutes longer or until caramel has thickened. Remove from heat. Transfer apple mixture to bowl. Cool to room temperature. Cover and refrigerate.
  2. Pour custard into ice cream maker, two-thirds full. Freeze according to manufacturer’s directions. Refrigerate any remaining custard mixture until ready to freeze. Transfer ice cream to large bowl. Fold in pie crust pieces and apple mixture. Spoon ice cream into freezer containers. Freeze for least 4 hours before serving. Repeat with any remaining custard mixture.

Recipe Tips

  • For best results, completely cover custard when pressing the plastic wrap onto the surface to prevent skin from forming.
  • The ice cream will keep in freezer up to 1 week.
  • Freshly ground nutmeg and squeezed lemon juice lends a nice burst of flavor to the sautéed apples.

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