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
– 0.5g 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 maker or place in Pacojet 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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