Try your hand at making your own ice cream. This delicious Fall version with Apple Butter is presented in an apple bowl.
Prepare an ice bath in a large bowl. Place another bowl inside the ice bath then pour the cream into the bowl. Set aside.
In a medium saucepan, whisk together the milk, sugar, ¼ tsp. lemon zest, and salt. Heat over medium-high heat for 5 minutes, stirring often.
In a small bowl, whisk the egg yolk. While whisking constantly, slowly add in some of the hot milk mixture. Pour the mixture back into the saucepan. Cook until the mixture is thick enough to coat the back of a spoon, about 5 minutes.
Turn off the heat and strain the mixture into the bowl with the cream. Whisk in the vanilla. Let the mixture cool to room temperature in the ice bath then cover and transfer to the refrigerator.
Once the custard is cold in the refrigerator, in a separate, large bowl, beat together the cream cheese, lemon juice, remaining ¾ tsp. lemon zest, cinnamon, and clove until smooth and creamy (make sure there are no lumps). Gradually beat in the custard mixture. Freeze the mixture in an ice cream maker according to manufacturer directions.*
Spread half of the churned ice cream into a freezer-proof bowl with a lid. Spoon about half of the apple butter on top and swirl around with a knife, being careful not to muddle it too much. Add the rest of the ice cream mixture on top then finish with spooning the rest of the apple butter and swirling around. Cover with a lid and freeze about an hour before serving.
For the apple bowls: Preheat oven to 350F. Core each apple then scoop out the top large enough to hold a scoop of ice cream. Brush with some lemon juice. Whisk together the cinnamon and sugar then sprinkle on each apple. Bake for 15-20 minutes or until softened.
To assemble: Place an apple into a bowl. Top with a scoop of ice cream. Serve immediately.
*To freeze by hand, place the ice cream mixture into the freezer. Whisk every 30-45 minutes until the mixture is just about frozen.