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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