Welcome to Day 6, the final day of Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to bring you ice cream treats all week long. I hope you all threw out the scales this week. Better not to look!
I'm happy to have an opportunity to share a parfait with you for #IceCreamWeek. I developed this recipe because while I like the taste of caramel apples, I don't like biting into them. Since my kids were recently in braces I've learned to adapt recipes to suit our needs. This parfait marries a caramel apple with my favorite apple dip (made with cream cheese and toffee bits). I especially like digging into the chunks of caramel-drenched apples and crunchy toffee bits at the bottom of the glass.
When I was a kid, we'd celebrate the last day of school by walking to DQ to get a treat. My favorite was always a Peanut Buster Parfait because I loved those last, ice cream-tinged spoonfuls of fudge and salted Spanish peanuts at the bottom of the glass. Nowadays I cannot finish an entire DQ parfait myself, so I make do at home.
Bonus Kitchen Tip: you've probably heard the trick of dipping apple slices in lemon juice or salt water to keep the slices from oxidizing and turning brown. I hope to change your habit to using pineapple juice instead. I keep little cans of pineapple juice in my pantry for this purpose. In my experience, apple slices dipped in pineapple juice will keep chilled for up to 3 days without turning. And they taste terrific! Another note--you can easily substitute vanilla ice cream if you don't want to make the cream cheese ice cream.
You will need an immersion blender, an ice cream maker, and a freezer for this recipe.
Caramel Toffee Apple Parfaits with Cream Cheese Ice Cream (makes 8 or more)
2 cups heavy cream
½ cup half & half
½ cup brown sugar
½ cup whipped cream cheese
1 teaspoon vanilla
⅛ teaspoon salt
1 large apple, chopped into bite-sized pieces
6 ounces pineapple juice
1 jar caramel topping (you'll have leftovers, and I'm sure you can find something to do with them)
½ cup toffee bits (I prefer the kind with chocolate, but whatever you can find)
To make the Cream Cheese Ice Cream, combine the cream, half & half, brown sugar, vanilla and salt until smooth. I've used a blender, an immersion blender, and a whisk. I don't like the whisk. Churn in an ice cream maker according to manufacturer's instructions, and freeze for an hour until firm. You'll have about a quart of ice cream. In a large bowl or zip top bag, combine the apple chunks and pineapple juice. They can hang out together for a while or just meet briefly before draining.
To assemble the parfaits, spoon a tablespoon of caramel topping into the bottom of a tall glass, add 1 to 2 teaspoons of toffee bits and 1 to 2 tablespoons of apple chunks. Top with a scoop of cream cheese ice cream. Repeat the layers as often as you can to fill up the glass (we use little glasses that hold 2 layers), finishing with caramel, toffee, and apples.
Be sure to visit all of today's Ice Cream Week Participants:
Oreo Ice Cream Cake by Cravings of a Lunatic
Coffee and Donut Sundae by The Girl in the Little Red Kitchen
Pinot Noir Ice Cream by The Redhead Baker
Triple Peach Ice Cream by Cookistry
Root Beer Float by My Catholic Kitchen
Black Forest Ice Cream Shots by The Life and Loves of Grumpy's Honeybunch
Ice Cream Sundae with Homemade Hot Fudge by Hezzi-D's Books and Cooks
Key Lime Pie Milkshake by Love and Confections
Caramel Toffee Apple Parfaits by Farm Fresh Feasts
Orange Creamsicle Float by Noshing with the Nolands
Gluten Free Baked Alaska by Gluten Free Crumbley
Toasted Almond and Cherry Ice Cream by The Messy Baker
Gluten Free Toasted Marshmallow Brownie Batter Ice Cream by Cupcakes & Kale Chips
Coconut Ice Cream Snowballs by Mother Would Know
No Churn Low Carb Zesty Citrus Ice Cream by Yours and Mine are Ours
Pina Colada Ice Cream with Dark Chocolate Magic Shell by Quarter Life (Crisis) Cuisine
We would like to thank you all, our readers, for joining in the indulgence this week.
Ice cream is always best eaten with friends.
Kim and Susan would like to thank all the participants and sponsors for joining in the fun.
It takes a village to make this much ice cream!