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« Making Fresh Pasta | Main | Zucchini Soup with Garlic Toasts »
Monday
Oct242011

Apple Cheddar Tarts with Cinnamon Ice Cream

 

I'm going to share with you today a new method of making homemade ice cream that produces not only delicious ice cream, but ice cream that keeps well in the freezer.  We love making homemade ice cream in our house, but the one problem was that it didn't keep well in the freezer.  It was delicious and creamy the day you made it, but the next day it formed ice crystals.  This recipe solves that problem.

This recipe is based on a method developed by Jeni Britton Bauer, who owns outstanding ice cream shops in Ohio and has written a book about making homemade ice cream. Most methods for producing creamy homemade ice cream involves adding egg yolks, something I've never been willing to do.  With Jeni's method, the same creamy texture is attained by adding cornstarch and boiling the liquid to reduce the water content. Her method also involves adding a little cream cheese, something that I have omitted with good results. I have basically kept the same master ice cream recipe that I have used for years and just added the cornstarch and corn syrup that she recommends.  You can freeze this ice cream and days later, it will still be creamy, with no ice crystals!

These little apple tarts are the perfect partner with the cinnamon ice cream.  It's such a delicious combination, I hope you give it a try. 

Apple Cheddar Tarts with Cinnamon Ice Cream

 

for a printable recipe click here

makes 8 tarts

ice cream is adapted from Jeni's Splendid Ice Creams at Home

You will need a biscuit cutter (I used a 4-inch)

Ingredients:

for the apple tarts:

2 sheets frozen puff pastry
2 Granny Smith apples
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon sea salt
juice of 1/2 lemon
3 tablespoons melted butter
4 ounces sharp white cheddar cheese, sliced
1/2 cup chopped hazelnuts (toasted, if you like)

for the cinnamon ice cream:

2 cups half and half, divided
3 teaspoons cornstarch
1 cup cream
1/3 cup sugar
1 tablespoon light corn syrup
1/8 teaspoon kosher salt
1/2 vanilla bean, seeds scraped out
1 teaspoon cinnamon

Instructions:

for the apple tarts:

Defrost the frozen puff pastry in your refrigerator for a few hours or at room temperature just until unfrozen, but still cold.

Line two baking sheets with parchment paper and preheat the oven to 400°F.

Peel and core the apples.  Slice very thinly into rounds - I did mine on a mandoline slicer. Blend the sugar, cinnamon, nutmeg, sea salt, lemon juice and butter in a bowl.  Toss the apple slices thoroughly in the mixture. 

Cut out rounds of the puff pastry with the biscuit cutter.  Lay the rounds on the parchment paper and dock them with a fork.  Lay a couple of slices of cheddar cheese on the pastry. Lay the apple slices on top of the cheese.  Bake for about 20 minutes, until golden.  Serve with cinnamon ice cream and chopped hazelnuts.

to make the ice cream:

Make a slurry in a little jar of 1/4 cup of the half and half and the cornstarch and shake well.

In a medium saucepan, whisk together the rest of the half and half and the cream, sugar, corn syrup, salt and vanilla bean seeds and the pod. Bring to a boil over medium-high heat and cook for 4 minutes; stir in slurry and cinnamon. Return to a boil and cook, whisking the mixture, until thickened, about 2 minutes. Remove from heat, remove vanilla bean and pour into a heatproof bowl (I like to use a 4 cup Pyrex glass measuring cup). Refrigerate until very cold, stirring every once in a while. 

Pour the mixture into an ice cream maker and process for 30 minutes.  Place ice cream in a plastic container, press plastic wrap on top of the ice cream and freeze.

 

 

Watch how easy they are to make!

PrintView Printer Friendly Version

Reader Comments (22)

I love EVERYTHING about this recipe- esp the addition of cinnamon ice cream!

October 24, 2011 | Unregistered Commenterblog is the new black

This looks so YUMMY, can't wait to try.

October 24, 2011 | Unregistered CommenterArtie

Wow! Just what I needed. The apple cheese tarts are so cute. I will be trying both recipes soon. Thanks!

October 24, 2011 | Unregistered CommenterMissy

There is now a Jenny's ice cream in Nashville and the line is always out the door. It's fabulous. I do not like homemade ice cream when it's made with eggs. I must try this method. Also, if you add some liquor like vodka, it helps with the freezing thing. I've been successful with ice cream making using that tip and then letting it sit out for about 20 minutes prior to serving, but I still want to give this method a try.

October 24, 2011 | Unregistered Commenterangela@spinachtiger

love your recipes but what is half and half please ?

October 24, 2011 | Unregistered Commenterbabs norfolk uk

From The Italian Dish:

Angela: Yes, we've tried the alcohol thing, too, and still had ice crystals in the ice cream. This method is really outstanding - give it a try!

Babs: Half-and-half is a product we buy in this country that is half milk and half cream. It's just a bit lighter than regular cream.

October 24, 2011 | Registered Commenter[Elaine]

Lovely in every possible sense! Gorgeous! Thank you.

October 24, 2011 | Unregistered Commentercooking-spree

as always u have gorgeous pictures,, seems so easy and delicious, i am so gonna try it.. just one ? what if i dont have a vanilla bean? vanilla extract? how much?

October 24, 2011 | Unregistered Commenteryanet

Perfect fall dessert..thank you for sharing.

October 24, 2011 | Unregistered CommenterPark City Foodie

I made an apple tart over the weekend, so we were on the same page there. The cornstarch addition to the ice cream is a new one - will have to try it.

October 24, 2011 | Unregistered Commenterciaochowlinda

I love the look of those apple tarts with the offset ring slices and will have to try them — minus the cinnamon. I recently discovered that other Italian émigrés like me share my distaste for cinnamon. We do use cannella in Italy, but it's a different plant that smells and tastes entirely different from the cinnamon used in the US (well, at least in California).

October 25, 2011 | Unregistered CommenterFrancesca

I'm pleasantly surprised by the addition of cheese here! delectable!

October 25, 2011 | Unregistered CommenterJesica @ Pencil Kitchen

I haven't even finished dinner & I'm already wishing I had this for dessert.

October 25, 2011 | Unregistered CommenterRegan @ Cabot Creamery

Oh, you're making me hungry at this time! Apple and cinnamon are my favorite bread fillings, adding cheese to it is a bit of surprise, but looks yummy! MOM!!!! where are the apples, we should try the ice cream recipe for thanksgiving!

October 27, 2011 | Unregistered CommenterDewy @ Brochure Printing

OMG, I can almost smell the goodness! These look absolutely delicious! May be making these for dessert tonight.

October 27, 2011 | Unregistered CommenterCAS

Made the ice cream couple nights ago and its AMAZING! we all loved it and the texture hasnt change... gonna be making it often, thanx for sharing!

October 27, 2011 | Unregistered Commenteryanet

Mmm... looks delicious!

October 27, 2011 | Unregistered CommenterRach

This recipe reminds me of something my sweet sweet Nana used to say (even though it's not apple pie)..."apple pie without cheese, is like a kiss without a squeeze".

Regardless of the saying, the pictures are fantastic and inspiring!

October 29, 2011 | Unregistered CommenterDawn

I've made many recipes from Jeni's book this summer and they all were perfect. It is one grand book. And your pairing is fall-perfect!

October 30, 2011 | Unregistered CommenterClaudia

I really like your blog, the recipes seem delicious and very well explained. Too good.

November 3, 2011 | Unregistered CommenterAna Paula

I can't wait to try both of these recipes. A new way to use the apples from my orchard. I just bought a new ice cream maker...so thank you for a great first recipe.

November 9, 2011 | Unregistered CommenterKaren (Back Road Journal)

I absolutely love your site. I work at a sorority house cooking for 50 plus people, when it comes time to writing the menus we always seem to get stuck, this is a great site for some recipes and new ideas. The pictures are great!, I look forward to visiting this site regularly for some new i recipes. Thank you for sharing with us.

December 3, 2011 | Unregistered CommenterVickie

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