Apple Pie Ice Cream
Ingredients
Custard
-
1 ½
cups
whole or 2% milk
-
1
cup
sugar
-
2
eggs
egg yolks
-
1
cup
heavy cream
-
1
teaspoon
vanilla
-
1
teaspoon
cinnamon
Apple Pie Filling
-
3
cups
peeled, sliced Fuji apples (about 1 ½ pounds)
-
1 ½
teaspoons
lemon or lime juice
-
¼
cup
brown sugar
-
1
tablespoon
all-purpose flour
-
½
teaspoon
pumpkin pie spice (or ¼ teaspoon cinnamon and ¼ teaspoon nutmeg)
-
2
tablespoons
softened butter
Pie Crust
-
1
roll
refrigerated pie crust
-
1-2
tablespoons
melted butter
-
to taste
none
cinnamon sugar
Instructions
- Make the custard by heating milk and sugar until bubbling.
- Whisk egg yolks in a bowl, then temper with heated milk.
- Return the mixture to the saucepan, add heavy cream, and cook until 160°F.
- Cool the custard and refrigerate for several hours.
- For the apple filling, preheat the oven to 400°F and prepare a baking dish with butter.
- Peel and chop the apples, toss with lemon juice, then mix with sugar and spices.
- Bake the apples covered for 30-40 minutes until tender, then cool.
- Prepare the pie crust by brushing with melted butter, sprinkling with cinnamon sugar, and cutting into shapes.
- Bake the crust pieces at 450°F for 8-9 minutes until golden.
- Combine cooled apples with custard, then churn in an ice cream maker.
- In the final minutes, add baked pie crust pieces, then freeze until solid.
Nutrition Facts (estimated)
Servings
8
Calories
300
Total fat
15g
Total carbohydrates
40g
Total protein
4g
Sodium
100mg
Cholesterol
80mg
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