Homemade cream cheese:
Heat full fat milk in a vessel. As it starts to boil, add citric acid, mix gently until all the curdled mixture settles at the top leaving the whey behind.
Remove the cheese or curdled mixture from whey by sieving through the muslin cloth.
Remove the water content from the curdled mixture or cheese by hanging for 15 minutes.
Now add thick curd to the above cheese, mix and churn using a food processor.
Take this in muslin cloth and remove any excess water content from cheese by hanging for few minutes. I got 170gm of cream cheese.
Store this cream cheese in refrigerator and use it when required. Stays good for 3 to 4 days when refrigerated.
Caramelized apple:
Take a pan; add apple cubes, sugar and water. Heat the mixture.
Add lemon juice, boil once as the syrup reduces and coats well to the apple pieces. Cool this caramelized apple cubes.
Ice cream:
Take a bowl, beat cream cheese, add condensed milk and beat again until it becomes creamy or uniform mixture
Now add the caramelized apple mixture, crushed peanut brittles into the mixture.
Whip the fresh cream on low speed for 2 minutes in a chilled vessel placed on ice cubes, add icing sugar slowly and beat at high speed, when the cream reaches soft peaks, refrigerate the whipped cream until use.
Slowly add the refrigerated fresh whipped cream, choco chips to cream cheese mixture and gently mix everything.
Pour this into airtight containers; freeze for 2 hours, after two hours mix everything gently. Freeze overnight or until the ice cream sets.
