JAZZ™ Apple Cinnamon Roll Ice Cream

For this recipe you will need to create a half milk, half cream mixture by mixing them both together.

In a medium pot, scald the half and half, heavy cream, 1/2 cup sugar, and the inside of the vanilla bean.

In a large mixing bowl, whisk the egg yolks and 1/2 cup sugar together until pale yellow and slightly frothy.

Very slowly, stream the hot milk mixture into the egg mixture (if you add it too quickly, the hot milk will scramble the eggs).

Once all of the milk mixture is whisked with the eggs, pour it all back into the pot and heat over medium/low heat until the mixture thickens. You will know if thick enough once you dip a wooden spoon in it. Drag your finger down the back of the spoon and see if the mixture stays divided or runs back together. Once it stays divided, it’s ready.

Strain through a fine mesh strainer and cool completely. This is your ice cream base.

In a large sauté pan, melt the butter and sauté apples and cinnamon until tender, about 3 minutes.

Pour apple mixture into a blender, add cream cheese, and 2 cups of ice cream base. Blend until smooth.

Whisk the blended liquid in with the remaining ice cream base and continue to chill.

Once mixture is completely cold, pour into running ice cream maker and run for 20-30 minutes or until thick and creamy.

Transfer to an air tight container and freeze the rest of the way (or can enjoy as soft serve).

Equipment needed: ice cream maker, medium pot, fine mesh strainer.