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Apple Pie Ice Cream

I created this recipe for a 4th of July party and it came out perfect. It’s just like eating apple pie with vanilla ice cream, but better because it’s all together.

Pie Crust:
1 package frozen, store-bought pie crust (or make your own if you feel adventurous)

Apples:
2 large Red Delicious apples, peeled, cored, and diced small
1 tablespoon butter
3 tablespoons sugar
1 teaspoon ground cinnamon

Ice Cream Mix:
2 large eggs
3/4 cup sugar
2 cups heavy whipping cream
1 cup whole milk
1 teaspoon pure vanilla extract
1 teaspoon xanthan gum powder (optional)

(makes about one quart)

Bake the empty pie crust according to the directions. I used a crust that had a bit of sugar in the ingredients because I think it tastes better in the ice cream. Let the crust cool completely and then break it into large-bite-sized pieces. Put 1 cup of the pieces in the refrigerator to be mixed in to the ice cream later.

Cook the apples in a pan over medium heat with the butter, sugar, and cinnamon until all of the excess water has cooked out. You should have about 1 1/3 cups of cut apples before cooking, and about 1 cup after. Remove the apples from the pan and chill them in the refrigerator.

Follow the instructions in my Sweet Cream Base post to make the ice cream mix. Let the mix cool and then add the vanilla. I found that adding a teaspoon of xanthan gum reduced the slight iciness caused by the water in the apples, and made a soft, smooth ice cream. If you choose to use it, add it while the mix is spinning in a blender to prevent clumps.

Chill the mix to 40° F (5° C) or below and then churn in an ice cream machine. After removing the ice cream from the machine, fold in the apples and pie crust and harden the ice cream in the freezer.

Comments

One comment for “Apple Pie Ice Cream”

  1. Darienne wrote:

    Brilliant. Had it for lunch today and it was a smashing success. Subbed Granny Smiths for Delicious apples…don’t like Delicious.

    Welcome back. Haven’t seen your recipes for a couple of years now.

    July 21, 2015, 12:33 pm

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