I’m so thrilled to welcome back Alison from The Sprouting Seed to share another fantastic recipe (You can find her other awesome recipe she shared here). You guys know how much I love ice cream… and Fall. This is a perfect combination of both. Enjoy it, and then go say “hi” to Alison on her blog!
Autumn in Texas can be a funny thing.
A cool, crisp breeze is nowhere to be felt. Chilly, grey days are nowhere to be seen.
That’s because autumn in Texas isn’t what autumn looks like in other places. In
Texas, autumn still means balmy and 90 F most days and more sunshine than the
day is long.
We like to hold onto summer here in Texas. We can’t seem to let it go.
Though my homemade Pumpkin Spiced Latte and Pumpkin Pie Baked Oatmeal have helped to ring in the new season, I’ve also craved the sweet, cold treats of summer. That’s why I’ve made this Apple Pie Ice Cream. Apple pie is as good as autumn itself and yet enjoying it as an ice cream makes summer linger a bit longer.
I hope you enjoy this blending of seasons in my homemade Apple Pie Ice Cream. It calls for six egg yolks, so be sure to check out my guide on the healthiest eggs to buy. Also, check out my list of fourteen different ways to use leftover eggwhites. Enjoy!
Apple Pie Ice Cream
1 cup whole milk, preferably raw
1/2 cup honey (or preferred natural sweetener)
2 cups heavy cream, divided, preferably raw
Pinch of unreﬁned sea salt
6 egg yolks
1 Tbsp vanilla
2 tsp ground cinnamon
For the apples:
1½ Tbsp butter
3 large apples, peeled and diced into small pieces
½ tsp ground cinnamon
1. In a medium sauce pan over medium-low heat, whisk together the milk, honey, 1 cup of cream, and sea salt. When the mixture begins to simmer, remove the sauce pan from heat.
2. In a separate bowl, whisk together the egg yolks. Pour a ladle-full of the heated liquid from the sauce pan into the bowl of egg yolks. Whisk quickly and add a few more ladle fulls of the liquid to the eggs. Whisk continuously so that the egg yolks do not scramble.
3. Pour the tempered egg mixture back into the saucepan and heat the sauce pan on medium-low heat for about 5 minutes. When the sauce thickens, remove from heat. Add cinnamon and vanilla.
4. Pour the milk mixture into the remaining 1 cup of cream. Let the mixture cool, then refrigerate this mixture until well chilled.
5. Once chilled, prepare the apples before you add the milk mixture to your ice cream machine. To prepare the apples, melt butter in a skillet over medium heat. Add apples and cinnamon and stir. Sautee the apples until golden and soft (about 10-15 minutes). Let the apples cool.
6. Now, add the sauteed apples to half of the milk mixture. Puree the mixture in a blender or food processor until smooth.
7. Pour the pureed mixture and the remaining milk mixture into your ice cream maker. Freeze it according to manufacturer’s instructions. (Find great ice cream makers here.)
NOTE: Due to an never-ending cesspool of spam, I have made the tough decision to close comments 14 days after the original posting of all posts. Sorry to anyone left out of the conversation. I just needed to spend less time monitoring spam and more time with my kids. Best wishes, Robin!
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