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Apple Pie Ice Cream

Apple Pie Ice Cream

Yield: about 1 quart
Author: Maryanne Cabrera


  • 2 cups heavy cream
  • 1 cup whole milk
  • 7 large egg yolks
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla paste (or pure vanilla extract)
  • 1 Tablespoon brown sugar, packed
  • 1 cinnamon stick
  • apple filling (recipe follows)

Apple Filling:

  • 2 Granny Smith apples, peeled, cored, and chopped (about 3 cups)
  • 1/3 cup light brown sugar, packed
  • 2 Tablespoon unsalted butter
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt


  • 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