You might think I’m crazy posting an ice cream recipe at this time of year. First of all, you may be still so stuffed from Thanksgiving dinner that you can’t even fathom eating another dessert. Beyond that, you might be wondering why I’d create something so seemingly out of season as ice cream in November. But stay with me on this. Did you have apple pie for Thanksgiving? Do you like it a la mode, with ice cream on top? Do you have any pie leftover? Then please read on! (And please excuse the nearly melted ice cream photos – I hate when I get interrupted during a photo shoot!)
I don’t know why I woke up craving ice cream recently – I actually went out and purchased some Ben & Jerry’s and promptly ate a pint of Karamel Sutra in two evenings. Then I got up the next morning and decided to make this flavor – it combines chopped apples with my cinnamon ice cream to create an apple pie flavor. If you have leftover apple pie from Thanksgiving, you can just chop that up small and stir it into softened vanilla ice cream and you’ll have the same thing with the addition of some chunks of pie crust which I think would be fabulous. I promise this will be the last ice cream post until warmer weather returns!
Apple Pie Ice Cream
Author: Cooking with Michele
- 2 cups heavy cream
- 4 egg yolks
- ½ to 1 cup sugar (depending on how sweet you like ice cream)
- 1 tablespoon ground cinnamon
- 1 tablespoon vanilla extract
- 1 cup milk or half and half
- 2 small apples, cored and diced
- Combine cream, egg yolks, sugar, cinnamon, and vanilla in the top of a double boiler and cook, stirring nearly constantly, until thickened, about 10 minutes. Remove from heat and stir in milk; refrigerate until well chilled.
- Freeze in an ice cream machine according to manufacturer’s directions. Scoop into a large container and stir in apples. Freeze until firm.