{"id":263,"date":"2017-07-15T12:28:43","date_gmt":"2017-07-15T19:28:43","guid":{"rendered":"http:\/\/icecreamtravelguide.com\/blog\/?p=263"},"modified":"2017-07-12T12:37:40","modified_gmt":"2017-07-12T19:37:40","slug":"spiced-apple-ice-cream-dulce-de-leche-swirl","status":"publish","type":"post","link":"https:\/\/www.icecreamtravelguide.com\/blog\/2017\/07\/15\/spiced-apple-ice-cream-dulce-de-leche-swirl\/","title":{"rendered":"Spiced Apple Ice Cream with Dulce de Leche Swirl"},"content":{"rendered":"

(An ode to the country I am currently in: Argentina.)<\/p>\n

\"Green<\/p>\n

Apples. Red. Green. Fuji. Braeburn. Granny Smith. McIntosh. Apple pie. Apple sauce. Apple cider. That annoying remainder of the apple: the core that you bite round and round, the uncomfortable eyesore on the table withering into an unsightly brown. Yet. Sweet. Tart. Classic americana. I love pink lady apples the most\u2014for the rosy happiness inspiring color, right balance of tartness and sweetness equivalent a healthy version of ice cream (of course!). The sweet crunch. The magic of an apple corer and the friendly lady at a hotel restaurant when I was 10 who cut our apple for us when my parents asked for a knife. These are my memories of apples.<\/p>\n

A few years ago, I had credit from Williams Sonoma. With frugality tugging at my heart, indecision overcame me as I walked between the wares of gleaming polished metal and pastel-colored ceramics. Too expensive. Too classy. And most importantly…do I really need this? (Note: need<\/i> not want.)<\/p>\n

Eventually, my weaknesses in the kitchen came to mind. When I was 23, I had a minor skiing accident, which led to surgery on my right hand, my dominant hand. It has never felt quite the same (not that my dexterity or strength in my hands are ever that strong initially). As a result, I admit to fellow aspiring chefs that chopping and dicing isn’t my forte. And especially any sort of mashing.<\/p>\n

\"Spicing<\/p>\n

So this is how I came upon the potato ricer. I love mashed potatoes (or pretty much any kind of potato). When I discovered that it can do applesauce, I was all in. That winter, I made applesauce from all apples that came in\u2014with varying spices from cinnamon, allspice, star anise, and nutmeg. This is what apples are to me.<\/p>\n

With that in mind and my upcoming trip to Argentina (where dulce de leche is the quintessential spread in the morning, the de facto ice cream flavor, the core of alfajores Argentine cookies…), I wanted to make something that represented the fall. Not a fan of pumpkin, this is a take on the caramel apple with a nod to my favorite applesauce. I wish that I could say that I had the classic American childhood of bobbing for apples, picking apples, and eating teeth-aching apples. The moments where my sister and I would toss orange, golden leaves in the air. But I grew up in California and my first caramel apple was in my mid-twenties (a gift from friend acknowledging my love of sweets).<\/p>\n

If nobody can get me a caramel apple, I’ll take this ice cream any day.<\/p>\n

\"Creating<\/p>\n

Recipe<\/h3>\n

For the apples<\/h4>\n

3-4 apples, peeled, cored and diced
\n1\/2 cup honey
\n1 tsp. vanilla
\n1 tsp. ground cinnamon
\n1 tsp. ground allspice
\n1 tsp. ground nutmeg
\nPinch of lemon zest
\nPinch of salt<\/p>\n

In a saucepan, combine all the above ingredients. Mix well and cook over medium heat, stirring often until tender and little liquid remains. <\/p>\n

If the apples are still somewhat solid, mash (with a potato ricer!) or puree in a blender\/food processor. Set aside to chill in refrigerator.<\/p>\n

For the dulce de leche<\/h4>\n

Adapted from the Perfect Scoop<\/a><\/p>\n

1 can (14 oz) of sweetened condensed milk (Longevity Asian brand is the best, as shown in the above photo)
\nHot water (I used hot water from my kettle.)<\/p>\n

Preheat the oven to 425 degrees. Pour the entire can into a glass pie plate or similar baking dish. Stir in a small pinch of sea salt. Set the plate within a larger baking dish (I used a roasting pan). Add hot water to the larger baking dish until it reaches approximately halfway up the side of the pie plate.<\/p>\n

Cover the pie plate with aluminum foil. Bake for 60 to 90 minutes. During baking, add more hot water to keep the water level at halfway up the side of the pie plate. Remove the dulce de leche when caramelized and browned. Once cool, whisk until smooth.<\/p>\n

Refrigerate if not used immediately. If using directly from the refrigerator, warm up gently in the microwave or in a warm water bath.<\/p>\n

For the base<\/h4>\n

2 cups half and half
\n1 tablespoon plus 1 teaspoon cornstarch
\n3 tbsp. cream cheese, softened (I used the goat cheese from my last recipe<\/a>)
\n1\/4 tsp. salt
\n1 cup sugar
\n1\/8 cup water<\/p>\n

In a small bowl, mix about 2 tablespoons of half and half with the cornstarch to make a smooth slurry.<\/p>\n

In a separate bowl, mix cream cheese and salt until smooth.<\/p>\n

In a saucepan, combine the remaining half and half, sugar, and water. Bring to a boil. Remove from heat and gradually whisk in the slurry. Return the saucepan to medium heat. Stir. Remove from heat when the mixture is thickens, about 1 minute.<\/p>\n

Pour the spiced apple mixture into the base. Mix to incorporate ingredients together.<\/p>\n

Chill thoroughly at least 3 hours or overnight to enhance the flavors. Once chilled, churn in an ice cream maker according to the manufacturer\u2019s instructions.<\/p>\n

Scoop the spiced apple ice cream into an empty container. After every scoop, swirl in a generous spoonful of dulce de leche. Serve as is or with slices of fresh apples!<\/p>\n

Written in December 2012<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"

(An ode to the country I am currently in: Argentina.) Apples. Red. Green. Fuji. Braeburn. Granny Smith. McIntosh. Apple pie. Apple sauce. Apple cider. That annoying remainder of the apple: the core that you bite round and round, the uncomfortable eyesore on the table withering […]<\/p>\n","protected":false},"author":1,"featured_media":267,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[3],"tags":[6],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.icecreamtravelguide.com\/blog\/wp-content\/uploads\/2017\/07\/spicedapple.jpg?fit=1024%2C768&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8PMSr-4f","jetpack-related-posts":[{"id":152,"url":"https:\/\/www.icecreamtravelguide.com\/blog\/2017\/06\/21\/square-bar-cafe-san-jose\/","url_meta":{"origin":263,"position":0},"title":"Square Bar Cafe San Jose","date":"June 21, 2017","format":false,"excerpt":"Square Bar Cafe, obviously! When heading to the South Bay, that is the hot spot! When it's nearly 100 degrees, it's time to seek ice cream. Obviously for this ice cream lover. This one popped up across foodies' conscious minds in the last few months so I had to go.\u2026","rel":"","context":"In "Ice Cream Shop"","img":{"alt_text":"Fruity Pepple Sandwich with Pandan Ice Cream","src":"https:\/\/i0.wp.com\/www.icecreamtravelguide.com\/blog\/wp-content\/uploads\/2017\/06\/20170617_143722-e1497994708213.jpg?fit=1200%2C1104&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":235,"url":"https:\/\/www.icecreamtravelguide.com\/blog\/2017\/07\/09\/pear-pecorino-ice-cream\/","url_meta":{"origin":263,"position":1},"title":"Pear Pecorino Ice Cream","date":"July 9, 2017","format":false,"excerpt":"When I was in Ohio to research Ice Cream Travel Guide, I asked to visit Snowville Creamery (one of the dairy sources for Jeni's Splendid Ice Cream), because I had trouble getting in touch with Jeni. To my surprise, Warren (owner of Snowville Creamery) invited me to stay the night\u2026","rel":"","context":"In "Recipe"","img":{"alt_text":"Pear Pecorino Ice Cream","src":"https:\/\/i0.wp.com\/www.icecreamtravelguide.com\/blog\/wp-content\/uploads\/2017\/07\/IMG_8048.jpg?fit=1200%2C900&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":299,"url":"https:\/\/www.icecreamtravelguide.com\/blog\/2017\/07\/25\/guava-ice-cream\/","url_meta":{"origin":263,"position":2},"title":"Guava Ice Cream","date":"July 25, 2017","format":false,"excerpt":"After traveling through Asia, guavas (along with dragonfruit) are what I miss the most. The guavas abroad (especially in tropical areas) are large, crunch, sweet, and slightly sour. In fact, the de facto ice cream shop in Taipei Snow King proudly proclaims one of its signature flavors: guava ice cream.\u2026","rel":"","context":"In "Recipe"","img":{"alt_text":"Guava Ice Cream","src":"https:\/\/i0.wp.com\/www.icecreamtravelguide.com\/blog\/wp-content\/uploads\/2017\/07\/guavaicecream.jpg?fit=800%2C600&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":138,"url":"https:\/\/www.icecreamtravelguide.com\/blog\/2017\/06\/19\/sweet-corn-ice-cream\/","url_meta":{"origin":263,"position":3},"title":"Sweet Corn Ice Cream","date":"June 19, 2017","format":false,"excerpt":"Written in September 2012 On the early morning after my late-night arrival to Bangkok, my eyes opened to a hazy rising sun. It was 6 am\u2014an ungodly hour. 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As an ice cream maker pointed out, \"nearly every ice cream shop has some kind of burnt, salted sugar\".\u2026","rel":"","context":"In "Recipe"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.icecreamtravelguide.com\/blog\/wp-content\/uploads\/2017\/07\/dulcedeleche.jpg?fit=800%2C600&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":183,"url":"https:\/\/www.icecreamtravelguide.com\/blog\/2017\/06\/28\/mango-passionfruit-ice-cream\/","url_meta":{"origin":263,"position":5},"title":"Mango Passionfruit Ice Cream","date":"June 28, 2017","format":false,"excerpt":"Written in October 2012 In the same farmers market trip for the peaches, a stand with smaller boxes than others caught my eye as I strolled. It looked as if the farmer looked at her garden and chose a select few. 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