Apple Pie Ice Cream

Happy Wednesday! This is a super happy one for me because I am currently in Hawaii. We went for our honeymoon last year and had to return after having such a wonderful time. And before you get concerned, no I am not blogging in Hawaii. I did set this up to post long before I left. Probably the last thing on my mind is apple pie ice cream. More like sunscreen, fish, beach, buffet breakfasts, awesome hotel staff, loving husband, relaxation…you get the picture! Maybe I will share some pictures when I return to make you more jealous.

In the meantime, make this and you won’t feel as jealous (no kitchens or ice cream makers in my hotel room!). I saw apple pie ice cream recipes and thought it sounded really interesting. After all, apple pie goes so well with ice cream. Well, it turns out that I am more a chocolate ice cream girl than apple pie, but K loves it, and I loved it with oatmeal cookies in a sandwich. So, even if you do not want this “as is” wait until Friday and I will share the cookies I used for this.

This ice cream was partially inspired by Brown Eyed Baker, and you should definitely check out some of her yummy recipes! I used a few components to make this ice cream. You make a basic vanilla ice cream base, then cook some apples with cinnamon, and finally blend it together. I also added dulce de leche because I had some from an earlier ice cream. You do not need to add it, but caramel and apples does make a winning combination.

Directions for Apple Pie Ice Cream

Vanilla Ice Cream Base:

  • 1 cup milk
  • 2 cups heavy cream
  • 1/3 cup sugar
  • 1 vanilla bean, split down the middle
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • Pinch salt
  • 1 Tablespoon vanilla extract
  • 5 egg yolks

Apples:

  • 1/4 cup dark brown sugar
  • 2 Tablespoons butter
  • 1 teaspoon cinnamon sugar
  • 2 Granny Smith apples, chopped and peeled

For the ice cream, heat the milk, one cup of cream, the sugar, salt, nutmeg, and cinnamon in a medium saucepan until it reaches 170 degrees. Then, add in the vanilla bean, scraping the insides into the milk mixture. Cover and set aside for one hour.

After an hour, whisk the egg yolks together in a small bowl, adding in some of the ice cream mixture to temper the eggs. Then, add the egg yolks and mixture back into the saucepan and bring to 180 degrees, stirring often. When ready, remove from the heat and pour through a mesh strainer into a medium bowl filled with the remaining heavy cream set in an ice bath. Stir the vanilla extract into the cream mixture, and put the vanilla bean back in as well. Continue stirring until it chills. Cover and place in the refrigerator for several hours.

Meanwhile, in a medium skillet, melt the butter with the brown sugar.

Then, add in the apples and cinnamon sugar, stirring to coat everything.

Cook over medium heat for about 10 to 15 minutes until the apples are soft. Then, put the mixture into the refrigerator until you are ready to use it.

Before churning the ice cream, remove the vanilla bean and pour 3/4 of the ice cream into a blender with 3/4 of the apple mixture. Blend until smooth. Then, pour into the rest of the ice cream mixture. Churn the mixture, and in the last minute add in the remaining apple bits and the dulce de leche (if using).

Once done, this is the time to make ice cream sandwiches if you want them, and who doesn’t?

Directions for Apple Pie Ice Cream without pictures

Vanilla Ice Cream Base:

  • 1 cup milk
  • 2 cups heavy cream
  • 1/3 cup sugar
  • 1 vanilla bean, split down the middle
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • Pinch salt
  • 1 Tablespoon vanilla extract
  • 5 egg yolks

Apples:

  • 1/4 cup dark brown sugar
  • 2 Tablespoons butter
  • 1 teaspoon cinnamon sugar
  • 2 Granny Smith apples, chopped and peeled

For the ice cream, heat the milk, one cup of cream, the sugar, salt, nutmeg, and cinnamon in a medium saucepan until it reaches 170 degrees. Then, add in the vanilla bean, scraping the insides into the milk mixture. Cover and set aside for one hour.

After an hour, whisk the egg yolks together in a small bowl, adding in some of the ice cream mixture to temper the eggs. Then, add the egg yolks and mixture back into the saucepan and bring to 180 degrees, stirring often. When ready, remove from the heat and pour through a mesh strainer into a medium bowl filled with the remaining heavy cream set in an ice bath. Stir the vanilla extract into the cream mixture, and put the vanilla bean back in as well. Continue stirring until it chills. Cover and place in the refrigerator for several hours.

Meanwhile, in a medium skillet, melt the butter with the brown sugar. Then, add in the apples and cinnamon sugar, stirring to coat everything. Cook over medium heat for about 10 to 15 minutes until the apples are soft. Then, put the mixture into the refrigerator until you are ready to use it.

Before churning the ice cream, remove the vanilla bean and pour 3/4 of the ice cream into a blender with 3/4 of the apple mixture. Blend until smooth. Then, pour into the rest of the ice cream mixture. Churn the mixture, and in the last minute add in the remaining apple bits and the dulce de leche (if using).

Once done, this is the time to make ice cream sandwiches if you want them, and who doesn’t?

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5 thoughts on “Apple Pie Ice Cream

  1. Pingback: Vanilla Ice Cream with Cookie Butter Swirls | fudgingahead

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