That is one mouthful of a recipe title, I know.
And…it’s ice cream right after the new year….I know.
But, it’s ice cream that tastes like pie. It’s ice cream with an identity crisis…one that we should support. There are sweet, cinnamon spiced apples folded into a rich vanilla ice cream with little shreds of cinnamon-sugar dusted pie dough sprinkled over the top. It’s all the things you want with a slice of apple pie, but frozen.
Apple-Cinnamon Ice Cream
for the apples:
It’s best to make the apples the day before when you make the ice cream base, so both can chill over night.
3 apples, peeled, cored, and diced (I used Honey Crisp, Granny Smith would be nice too)
1-3 tablespoons sugar (to taste)
2 teaspoons lemon juice
2 teaspoons cinnamon
1 tablespoon butter
In a medium bowl toss apples with sugar, lemon, and cinnamon to coat. Set aside. Heat butter in a skillet until melted and foamy, add apple mixture and saute until tender and caramelized. Remove from heat and cool completely, store in an bowl covered with plastic in the refrigerator.
for the ice cream base:
adapted from David Lebovitz
1 1/2 cups whole milk
1 1/2 cups heavy cream
3/4 cup sugar
pinch of salt
2 teaspoons best vanilla extract, or 1 vanilla bean split lengthwise
5 large egg yolks
Make an ice bath in a large bowl or clean sink.
Pour cream into a large bowl and set a fine mesh strainer over the top. Set aside.
In a medium sauce pan stir together milk, sugar, salt, and vanilla bean (if using–scrape the seeds from the bean and toss both the seeds and pod into the milk). Heat milk mixture to scald (just before a boil–small bubbles should appear along the edges of the saucepan). If using a vanilla bean, cover, turn off heat and steep for 30 minutes–then reheat to scald.
In a large, heat-safe bowl, whisk egg yolks well to break up. Remove the vanilla pod from the milk. Slowly pour the hot milk into the yolks, whisking constantly. Scrape the milk and yolk mixture back into the pan and stir constantly over low heat, being sure to scrape the bottom of the pan, until custard becomes thick enough to coat the spoon.
Strain the custard into the heavy cream. Stir to combine. If using vanilla extract, stir in now. Stir the hot custard over the ice bath until it is cool. Cover the custard with plastic (touching the surface of the custard) and chill in the refrigerator overnight.
Freeze custard in an ice cream maker according to manufacturer’s instructions. The ice cream will be like soft serve at this point. Fold apples into ice cream before scraping into a container, covering, and freezing.
Pie Crust “Sprinkles”
1/4 recipe pie dough (I like this one)
1 tablespoon butter, melted
3 tablespoons sugar
1 teaspoon cinnamon
In a small bowl, combine sugar and cinnamon, stir. Set aside.
Roll out the dough on a floured work surface into a rough rectangle, about 1/8 inch thick. Using a pizza or pastry wheel (or sharp knife), trim the edges to make a rectangle–save the scraps to bake for snacking–and cut the rectangle into thirds. Brush each rectangle with butter and sprinkle with cinnamon-sugar. Cut each rectangle into thin strips cross-wise. Place on a baking sheet and chill in the refrigerator while the oven preheats to 375. Bake “sprinkles” for 6-8 minutes (watch this closely as the dough will go from golden to burnt in moments). Remove from oven and cool.
I don’t usually crave ice cream in the winter (brr!) but this gorgeous recipe is making me change my mind…
I know! It’s chilly out there, but I got a new ice cream maker for christmas…I couldn’t resist 😉
I got my ice cream maker for Christmas last year and I was totally churnin’ it up through the snow. So I totally get it! Plus, what’re you supposed to do?! Sit around and wait for Dairy Dan to call? That dude’s never around these days.
Love this recipe so much I’d hug it. I think my favorite types of desserts are the ones with an identity crisis. Can’t go wrong with pie in an ice cream outfit.
Totally, Dairy Dan is on vacation until spring…a girl still needs frozen treats! This ice cream would hug you right back, for reals.
Wow! I love apple and cinnamon combination! And crust sprinkles look addictive.
I’ve never made ice creams, so this recipe goes to future to do list for ice cream. I dream about having a kitchen aid ice cream maker 😉
awesome!
This just might have to be my favorite ice cream flavor ever and I didn’t even know it existed until now. Genius.
thanks Siri!
O.M.G.
I have had an ice cream maker sitting in my house for over a year and haven’t used it yet. I suppose it’s high time I get off my arse and break it in, don’t you think? This recipe looks like a fabulous starting point!
you need to dust that thing off and give it some love!
This looks absolutely delicious!
I don’t even feel bad for really wanting it because here in Arizona it’s already in the mid-70’s!
70’s! it’s warm here too (for Michigan in January anyway!). Thanks!
Santa brought my daughter, Remi, an ice cream maker this year…. I am so excited to try this!!!
Gorgeous photos, as always, Cindy!
what an awesome gift, Santa just knows what’s up!
Pie crust sprinkles, you say?? I love that idea! You’re always so creative with food…
yes! and thanks 🙂
I wish I had an ice cream maker! I love the pie crust sprinkles, awesome idea.
Lynn, I’m was so excited to get an ice cream maker for christmas…it isn’t a necessary kitchen gadget, but definitely fun. Thanks!
the addition of pie crust really makes a difference, the ice cream sounds delicious
Pie crust sprinkles?! Such a clever idea! I haven’t made ice cream in months, and now I’ve got the itch to break out the ice cream maker…
sometimes a girl just needs ice cream in the winter 😉 Thanks Maggie!
Oh my gosh- that’s brilliant! Now I might just have to get an ice cream maker!
This looks heavenly! I have saved this to try.
Awesome! I hope you do.