Apple Pie Ice Cream with Cheddar

Ice cream.

I love it all year long. I have my favorites. Haagen-Dazs Dulce de Leche, Ben and Jerry's Cherry Garcia, Edy's Caramel Delight. '

I could eat ice cream for breakfast, lunch, and dinner.

but there's something about summer that compels me to MAKE ice cream. It's so easy--I have a countertop ice cream maker. There's nothing but natural goodness in every bite. And I can add all the flavors I love into the mix.

I don't know if you'll remember, but last year I made an Espresso Mascarpone Ice Cream that was to die for. (Good from a mystery writer, yes?)

Mascarpone was the cheese. It blended well. It worked more like a cream than a "cheese."

For this week's recipe, I wanted to use cheese again (go, figure!).

But there's a rule of thumb that says you "shouldn't" freeze cheese. Here's the reason.

Artisanal cheeses are delicate. Their molecular structure will weaken in the freezer. When they defrost, the structure breaks down and the cheese can become crumbly and dry. Still, I wanted to try.

So I decided to make an apple pie ice cream and use a Cheddar cheese.

[My father LOVED apple pie with Cheddar cheese. I love apple pie with ice cream.] Cheddar is firm and not as airy as other cheeses.

The experiment was a success. Not because of the cheese. The flavors of apple and cinnamon and BROWN sugar were simply luxurious.

The cheese, which held up under the frozen conditions, was an added bonus adding texture. Caveat: the cheese didn't have the same flavorful tang as a fresh sharp cheese. Still, I absolutely loved the result and will make it again. I hope you will enjoy.

Happy summer eating!

APPLE PIE ICE CREAM WITH CHEDDAR

Ingredients:

3 egg yolks

1 c. sugar

1 c. half and half

1 c. whipping cream

1 c. (8 oz.) mascarpone

1 teaspoon vanilla

1 apple, pippin, peeled and diced

2 oz. cheddar cheese, cubed into teensy cubes

2 tablespoons brown sugar

2 tablespoons water

1 teaspoon cinnamon

Directions:

In a sauce pan, over low heat, mix apples, brown sugar, water and cinnamon.

Cook for 10 minutes, until tender. Set aside and let cool completely.

In a separate sauce man, stir together yolks and sugar and cook, 30 seconds on low.

Add half and half, cook 1 minute on low.

Stir and cook 1 more minute.

Stir and cook 1 additional minute. [Total 3 ½ minutes.]

Add whipping cream, mascarpone, and vanilla.

Stir and let cool to room temperature. Chill 1-3 hours in refrigerator

Then: Start counter top mixer.

Add cream mixture. Whip 20-25 minutes.

Add apples and cheddar cheese to ice cream mixture. Whip 5 more minutes until goodies are incorporated.

Pour into clean containers and freeze.

About three hours later, it’s a perfect consistency.

Enjoy!

JULIE'S CONTEST

Tomorrow Julie will announce the winner of her latest contest to honor the launch of GRACE UNDER PRESSURE. Check in for the name! If you haven't picked up your copy yet, do!!!! The book is terrific. A thrill-zy with pace and a winning protagonist.

And then, on Wednesday, June 9, a NEW CONTEST will start

as a countdown to the launch of

THE LONG QUICHE GOODBYE. [Seems I made a blooper on Friday and somehow posted all the info for the contest. Cyber-Avery's ghost or something. Oh, my. Sorry to all who thought the contest was starting. It'll starting Wednesday.]

Check Wednesday's blog for details! You will be the sleuth!!!

Good luck and good eating.

~Avery