Caramel Apple Cheesecake Ice Cream

Method

1. 1
   Microwave the cream cheese in a large bowl for 30 seconds, until softened. Add the double cream, soured cream, brown sugar, vanilla extract and ½ teaspoon of cinnamon and whisk for about a minute, until it looks like frosting.
2. 2
   Pour the base into a Creami pint. Put the lid on and freeze for 24 hours.
3. 3
   For the topping, put a small saucepan over a medium heat. Add the butter. Once melted, add the apples and the remaining cinnamon and stir to coat. Cook for 7–8 minutes, until the apples are softened and lightly browned. Take off the heat and transfer to an airtight container. Keep in the fridge overnight.
4. 4
   Press: ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select ice cream.
5. 5
   Press: MIX-IN Make a hole about 4 cm wide down to the bottom of the pint. Add the caramel shell topping to the hole and spin again on the mix-in program.
6. 6
   Scoop the ice cream out of the pint. Top with cinnamon apples and crushed digestive biscuits.