Apple Pie Ice Cream
You can never have too many side dish recipes, so give Apple Pie Ice Cream a try. One serving contains 1306 calories, 15g of protein, and 98g of fat. For $3.04 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 2. It can be enjoyed any time, but it is especially good for Summer. Plenty of people really liked this American dish. 3301 person have made this recipe and would make it again. This recipe from Brown Eyed Baker requires snickerdoodles, granny smith apples, kosher salt, and unsalted butter. From preparation to the plate, this recipe takes around 12 hours. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 61%, this dish is solid. Similar recipes are Apple Pie Protein “Ice Cream” (GF, and can be vegan!) … no ice cream maker required, Apple Pie Ice Cream, and Apple Pie Ice Cream.
Servings: 2
Preparation duration: 720 minutes
Cooking duration: 20 minutes
Ingredients:
5 egg yolks
2 medium Granny Smith apples, peeled, cored and cut into 1-inch chunks
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1¾ cups heavy cream
¼ teaspoon kosher salt
¼ cup light brown sugar
1 tablespoon unsalted butter
1 teaspoon vanilla extract
¾ cup whole milk
½ cup chopped snickerdoodles
Equipment:
frying pan
whisk
bowl
sauce pan
spatula
ladle
kitchen thermometer
sieve
food processor
blender
ice cream machine
Cooking instruction summary:
1. Cook the Apples: Combine the brown sugar and butter in a medium skillet over medium heat. When the butter is melted and bubbly, add the apples and cinnamon. Cook, stirring frequently, until the apples are softened and most of the liquid has evaporated, 10 to 15 minutes. Remove from the heat and let cool. Store in an airtight container in the refrigerator until ready to use.2. Make the Ice Cream Base: In a medium bowl, whisk together the egg yolks, then whisk in 2½ tablespoons of the sugar. Set aside.3. In a medium saucepan, stir together the cream, milk, salt and remaining sugar over medium-high heat. When the mixture approaches a simmer, reduce the heat to medium.4. Ladle some of the hot cream mixture into the egg yolk mixture, whisking constantly. Repeat once more. Using a rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.5. Cook the mixture over medium heat, stirring constantly, until it is thickened, coats the back of a spatula and reaches 170 to 175 degrees F on an instant-read thermometer. Strain the base through a fine-mesh sieve into a clean bowl. Set the bowl in an ice water bath and stir occasionally until cool. Cover and refrigerator overnight.6. Churn the Ice Cream: When you're ready to puree the ice cream, combine the cooked apples with the vanilla extract and half of the chilled custard base in a blender or food processor. Puree until smooth.7. Combine the pureed mixture and the remaining custard base in the bowl of your ice cream machine and freeze according to the manufacturer's instructions. Add the chopped cookies during the last minute or so of churning, or fold them by hand when it has finished. Transfer the ice cream to a freezer-safe container and freeze.
Step by step:
Cook the Apples
1. Combine the brown sugar and butter in a medium skillet over medium heat. When the butter is melted and bubbly, add the apples and cinnamon. Cook, stirring frequently, until the apples are softened and most of the liquid has evaporated, 10 to 15 minutes.
2. Remove from the heat and let cool. Store in an airtight container in the refrigerator until ready to use.
3. Make the Ice Cream Base: In a medium bowl, whisk together the egg yolks, then whisk in 2½ tablespoons of the sugar. Set aside.
4. In a medium saucepan, stir together the cream, milk, salt and remaining sugar over medium-high heat. When the mixture approaches a simmer, reduce the heat to medium.
5. Ladle some of the hot cream mixture into the egg yolk mixture, whisking constantly. Repeat once more. Using a rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.
6. Cook the mixture over medium heat, stirring constantly, until it is thickened, coats the back of a spatula and reaches 170 to 175 degrees F on an instant-read thermometer. Strain the base through a fine-mesh sieve into a clean bowl. Set the bowl in an ice water bath and stir occasionally until cool. Cover and refrigerator overnight.
7. Churn the Ice Cream: When you're ready to puree the ice cream, combine the cooked apples with the vanilla extract and half of the chilled custard base in a blender or food processor. Puree until smooth.
8. Combine the pureed mixture and the remaining custard base in the bowl of your ice cream machine and freeze according to the manufacturer's instructions.
9. Add the chopped cookies during the last minute or so of churning, or fold them by hand when it has finished.
10. Transfer the ice cream to a freezer-safe container and freeze.
Nutrition Information:
covered percent of daily need
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