Triple crème is cow's milk containing 75% butterfat made in Burgundy, Normandy or Ile de France. It subdues the sweetness in the ice cream and enhances its flavor. This cheese adds the cream to balance the sweetness and fruitiness of the compote. One of the best tasting experiences one can have — very delicious!
| Ingredients | Amount |
|---|---|
| French Triple Crème Cheese, rind removed | 2 cups |
| Crème Fraiche | 1 cup |
| Simple Syrup *see note | 1 cup |
| Lemon Juice | 1 T. |
| Corn Syrup | ½ cup |
| Kosher Salt | ¼ tsp. |
Method
Combine all the ingredients in a food processor or blender and purée until smooth.
Chill for 2 hours, then spin in an ice cream maker according to the manufacturer's directions.
Chill in the freezer overnight before serving with the apple pie.
Note: Simple Syrup is a combination of ½ cup sugar and ½ cup water. Boil water, then dissolve sugar in boiling water. Remove pan from heat once sugar dissolved. Allow to cool completely.
Yield: 12 portions
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