Saturday, August 23, 2014

Caramel Toffee Apple Parfaits With Cream Cheese Ice Cream (#IceCreamWeek)

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!

Caramel Toffee Apple Parfaits With Cream Cheese Ice Cream | Farm Fresh Feasts

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.
Caramel Toffee Apple Parfaits With Cream Cheese Ice Cream | Farm Fresh Feasts

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.

Caramel Toffee Apple Parfaits With Cream Cheese Ice Cream | Farm Fresh Feasts

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.
Your choice.
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. 

And now, a word from our sponsors! [Not mine, mind you, the sponsors of this terrific giveaway!]

Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake Boss, Anolon, Microplane, WÜSTHOF, Page Street Publishing and Quarry Spoon. Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one!


Here’s what is up for grabs, One Winner Takes All:
 One Cuisinart Ice Cream Machine in White
 One Cake Boss Mechanical Ice Cream Scoop with Red Silicone grips
 One Cake Boss 4Pc Ice Cream Bowl Set, Icing Pattern
 One Anolon Advanced Bronze 2 Qt Covered Straining Saucepan with Pour Spout
 One Microplane Herb and Salad Chopper
 One Microplane Premium Classic Grater in White
 One WUSTHOF CLASSIC 9-inch Double Serrated Bread Knife
 One Copy of the Cookbook Making Artisan Gelato by Torrance Kopfer
 One Copy of the Cookbook Everything Goes with Ice Cream by Koralee Teichroeb
 One Copy of the Cookbook Vegan Scoop by Wheeler del Torro
 One Copy of the Cookbook The Great Vegan Bean Book by Kathy Hester
 One Copy of the Cookbook Eat More Dessert by Jenny Kellar
 One Copy of the Cookbook The Perfect Scoop by David Lebovitz
 One Copy of the Cookbook Scoop Adventures by Lindsay Clendaniel



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! 
See you all next year for Ice Cream Week 2015. 
Be sure to stay tuned for news about Cookie Week in November and Christmas Week in December. Susan and Kim are always up for fun and food. Chow!

a Rafflecopter giveaway

Disclaimer: I did not receive any product for participating in this event. The #IceCreamWeek Giveaway is open to U.S. and Canada residents only. ONE winner will receive ALL the prizes listed. Giveaway ends at midnight on August 31st.

5 comments:

  1. What a great idea to dip apple slices in pineapple-I always think that lemon juice has to much pucker power and takes away from the taste of the apple!

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  2. Dude I could not be happier to have you along for the ride this week. I've been waiting for this recipe since you first posted the teaser. It's so freaking amazing. I just want to dive into the dish with it.

    Thanks so much for joining us this week. It was a pleasure having you.

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  3. You have really outdone yourself with this one. Seriously, I'm panting at the thought of eating this. I should add I'm a pretty panter too. Or Not. Whatever.

    This bit right here: "Chunks of caramel-drenched apples and crunchy toffee bits at the bottom of the glass." I want it.

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  4. What a great looking treat this is!! HUGE YUM!!!

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  5. I've been looking forward to this recipe ever since you gave us a sneak peek on Facebook. Nom!

    ReplyDelete