Apple Pie Ice Cream
A delightful frozen dessert that combines classic apple pie flavor and rich vanilla ice cream. Little chunks of spiced apples are swirled throughout the ice cream. Yield: about 1 quart
Servings: 8
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 7 large egg yolks
- ¼ cup granulated sugar
- ½ teaspoon vanilla paste (or pure vanilla extract)
- 1 Tablespoon brown sugar
- 1 cinnamon stick
- apple filling (recipe follows)
Apple Filling:
- 2 Granny Smith apples (about 3 cups) , peeled, cored, and chopped
- ⅓ cup brown sugar packed
- 2 Tablespoon unsalted butter
- ¾ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt or kosher salt
Instructions
- In a medium pot, bring cream, milk, and 1 Tbsp sugar to a boil. Meanwhile, in a large bowl whisk together egg yolks and remaining sugar. Once milk begins to boil, lower heat.
- Temper hot milk into sugar-yolk mixture. Slowly add hot milk into yolks about 1/4 cup at a time, whisking to distribute heat. Once all the milk has been added, transfer everything back to the pot.
- Stir over medium-low heat until mixture reaches nappe consistency, or 180 degrees F on a kitchen thermometer. Let it sit at 180-185 degrees F for 3 minutes to pasteurize mixture. Remove from heat. Add vanilla and brown sugar. Stir until dissolved.
- Transfer to an airtight container. Add cinnamon stick. Let mixture mature in fridge overnight, or for at least 3 hours.
- Meanwhile, prepare cinnamon apples. In a medium sauce pot, combine chopped apples, brown sugar, butter and ground cinnamon. Set over medium heat. Let simmer until sugar has dissolved and apples are soft and tender, about 8 minutes. Remove from heat. Add salt and stir. Transfer to an airtight container and let chill in the fridge until ready to use.
- Freeze mixture in ice cream maker according to your unit's instructions. Once the volume has increased by half and has reached a soft serve consistency, add prepared cinnamon apple mixture. Continue to churn until apples have been distributed. Transfer ice cream to a freezer safe container. Freeze for at least 30 minutes before serving
Notes
Ice cream will keep in the freezer in an airtight container for 5 days.
Nutrition
Calories: 384kcal | Carbohydrates: 27g | Protein: 5g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 239mg | Sodium: 111mg | Potassium: 185mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1252IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 1mg