For the ice cream base
2 cups half and half
2 cups heavy cream
12 egg yolks
1 cup sugar, divided in half
1 vanilla bean, sliced in half lengthwise and the middle scraped out
2 JAZZ™ apples, small diced
2 T ground cinnamon
4 T butter
8 oz. cream cheese, softened

Equipment needed
Ice cream maker
Medium pot
Fine mesh strainer

In a medium pot, scald the half and half, heavy cream, ½ cup sugar, and the inside of the vanilla bean
In a large mixing bowl, whisk the egg yolks and ½ 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 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 enjoy as soft serve!)