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After getting my new ice cream maker I kind of felt a little off my groove. Before it died I had about a million ideas waiting in the wings, now I felt a little lost after those couple months had passed. I turned to one of my favourite blogs for inspiration. Browneyed Baker is one of my favourite food blogs. Every recipe I’ve made from Michelle’s blog has been spot on. So I decided to search her archives for some inspiration. There I found the inspiration for apple pie ice cream. I had just picked up some adorable little apples at the farmer’s market, so it was nice to be able to put those to good use as well. That’s two weeks in a row of using farmer’s market goodies in my Scoop!! Exciting!!

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The recipe was a little bit extra work just because you have to cook the custard, cook the apples let it all cool and then you can blend them and churn them. It’s a multi-step process but it’s worth it! Another note is that Michelle recommended adding crushed snickerdoodle cookies in her recipe. I left that out because one of my friends has Celiac’s and I still wanted him to be able to eat it! But you can certainly add some cookie pieces or maybe even some toasted oats would be nice on this. Regardless the results taste just like apple pie, it’s fantastic! I found the texture a little bit grainy with the blended apples but the flavour is absolutely all there. If you don’t blend the apples I’m sure you could avoid the grainy texture but then you would have inedible rock solid pieces of apple in your recipe so I think it’s a bit of a compromise there. If you’ve picked up some apples at your local market give this a try, it’s definitely not your typical apple dessert!

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Apple Pie Ice Cream
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For the apples
  1. ¼ cup light brown sugar
  2. 1 tablespoon unsalted butter
  3. 2 medium Granny Smith apples, peeled, cored and cut into 1-inch chunks
  4. 1 teaspoon ground cinnamon
For the ice cream
  1. 1.5 cups of heavy cream
  2. 1/2 cup of milk
  3. 1/4 cup + 2 Tbs white sugar
  4. 2 large egg yolks
  5. 1 Tbs vanilla
For the apples
  1. 1) Combine the brown sugar and butter in a medium skillet over medium heat
  2. 2) When the butter is melted and bubbly, add the apples and cinnamon
  3. 3) Cook, stirring frequently, until the apples are softened and most of the liquid has evaporated, 10 to 15 minutes
  4. 4) Remove from the heat and let cool. Store in the refrigerator until completely cold
For the ice cream
  1. 1) Whisk the egg yolks in a bowl and set aside.
  2. 2) Combine the heavy cream, milk, and the white sugar in a heavy bottom pan and heat on medium, stirring occasionally, until the mixture is hot but not simmering or boiling. This should take about 5 minutes.
  3. 3) Take a cup of the hot cream mixture and drizzle it slowly into the egg yolks while whisking. Make sure you combine slowly or else you might end up with scrambled eggs!
  4. 4) When the yolk and cream mixture is thoroughly combined, drizzle it slowly into the rest of the hot cream while whisking.
  5. 5) Continue to heat on medium, stirring constantly with a spoon, for about 5 minutes or until the mixture has thickened and coats the back of the spoon.
  6. 6) Remove from heat and allow to cool slightly
  7. 7) Stir in the vanilla extract
  8. 8) Pour into a storage container of your choice, placing plastic wrap along the surface of the ice cream base to prevent a skin from forming. Chill in the fridge until COMPLETELY cold, overnight is best.
  9. 9) Combine cooled apples and custard in the blender until completely combined
  10. 10) Churn according to your ice cream maker's directions. Enjoy immediately for a soft-serve ice cream or into your storage container for a harder, more store-bought consistency
Adapted from Brown Eyed Baker
Adapted from Brown Eyed Baker
The Weekly Scoop http://theweeklyscoop.com/