Apple Pie Ice Cream

You can never have too many side dish recipes, so give Apple Pie Ice Cream a try. One serving contains 1306 calories, 15g of protein, and 98g of fat. For $3.04 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 2. It can be enjoyed any time, but it is especially good for Summer. Plenty of people really liked this American dish. 3301 person have made this recipe and would make it again. This recipe from Brown Eyed Baker requires snickerdoodles, granny smith apples, kosher salt, and unsalted butter. From preparation to the plate, this recipe takes around 12 hours. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 61%, this dish is solid. Similar recipes are Apple Pie Protein “Ice Cream” (GF, and can be vegan!) … no ice cream maker required, Apple Pie Ice Cream, and Apple Pie Ice Cream.

Servings: 2

Preparation duration: 720 minutes

Cooking duration: 20 minutes

 

Ingredients:

5 egg yolks

2 medium Granny Smith apples, peeled, cored and cut into 1-inch chunks

1/3 cup granulated sugar

1 teaspoon ground cinnamon

1¾ cups heavy cream

¼ teaspoon kosher salt

¼ cup light brown sugar

1 tablespoon unsalted butter

1 teaspoon vanilla extract

¾ cup whole milk

½ cup chopped snickerdoodles

Equipment:

frying pan

whisk

bowl

sauce pan

spatula

ladle

kitchen thermometer

sieve

food processor

blender

ice cream machine

Cooking instruction summary:

1. Cook the Apples: Combine the brown sugar and butter in a medium skillet over medium heat. When the butter is melted and bubbly, add the apples and cinnamon. Cook, stirring frequently, until the apples are softened and most of the liquid has evaporated, 10 to 15 minutes. Remove from the heat and let cool. Store in an airtight container in the refrigerator until ready to use.2. Make the Ice Cream Base: In a medium bowl, whisk together the egg yolks, then whisk in 2½ tablespoons of the sugar. Set aside.3. In a medium saucepan, stir together the cream, milk, salt and remaining sugar over medium-high heat. When the mixture approaches a simmer, reduce the heat to medium.4. Ladle some of the hot cream mixture into the egg yolk mixture, whisking constantly. Repeat once more. Using a rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.5. Cook the mixture over medium heat, stirring constantly, until it is thickened, coats the back of a spatula and reaches 170 to 175 degrees F on an instant-read thermometer. Strain the base through a fine-mesh sieve into a clean bowl. Set the bowl in an ice water bath and stir occasionally until cool. Cover and refrigerator overnight.6. Churn the Ice Cream: When you're ready to puree the ice cream, combine the cooked apples with the vanilla extract and half of the chilled custard base in a blender or food processor. Puree until smooth.7. Combine the pureed mixture and the remaining custard base in the bowl of your ice cream machine and freeze according to the manufacturer's instructions. Add the chopped cookies during the last minute or so of churning, or fold them by hand when it has finished. Transfer the ice cream to a freezer-safe container and freeze.

 

Step by step:

Cook the Apples

1. Combine the brown sugar and butter in a medium skillet over medium heat. When the butter is melted and bubbly, add the apples and cinnamon. Cook, stirring frequently, until the apples are softened and most of the liquid has evaporated, 10 to 15 minutes.

2. Remove from the heat and let cool. Store in an airtight container in the refrigerator until ready to use.

3. Make the Ice Cream Base: In a medium bowl, whisk together the egg yolks, then whisk in 2½ tablespoons of the sugar. Set aside.

4. In a medium saucepan, stir together the cream, milk, salt and remaining sugar over medium-high heat. When the mixture approaches a simmer, reduce the heat to medium.

5. Ladle some of the hot cream mixture into the egg yolk mixture, whisking constantly. Repeat once more. Using a rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.

6. Cook the mixture over medium heat, stirring constantly, until it is thickened, coats the back of a spatula and reaches 170 to 175 degrees F on an instant-read thermometer. Strain the base through a fine-mesh sieve into a clean bowl. Set the bowl in an ice water bath and stir occasionally until cool. Cover and refrigerator overnight.

7. Churn the Ice Cream: When you're ready to puree the ice cream, combine the cooked apples with the vanilla extract and half of the chilled custard base in a blender or food processor. Puree until smooth.

8. Combine the pureed mixture and the remaining custard base in the bowl of your ice cream machine and freeze according to the manufacturer's instructions.

9. Add the chopped cookies during the last minute or so of churning, or fold them by hand when it has finished.

10. Transfer the ice cream to a freezer-safe container and freeze.


Nutrition Information:

Quickview
1305k Calories
14g Protein
97g Total Fat
98g Carbs
9% Health Score
Limit These
Calories
1305k
65%

Fat
97g
151%

  Saturated Fat
57g
360%

Carbohydrates
98g
33%

  Sugar
84g
94%

Cholesterol
797mg
266%

Sodium
441mg
19%

Alcohol
0.69g
4%

Get Enough Of These
Protein
14g
30%

Vitamin A
4134IU
83%

Selenium
30µg
43%

Phosphorus
405mg
41%

Vitamin B2
0.68mg
40%

Vitamin D
5µg
35%

Calcium
342mg
34%

Vitamin B12
1µg
28%

Vitamin E
3mg
26%

Vitamin B5
2mg
24%

Folate
84µg
21%

Fiber
4g
20%

Vitamin B6
0.33mg
17%

Potassium
567mg
16%

Manganese
0.29mg
15%

Vitamin B1
0.2mg
13%

Zinc
1mg
13%

Vitamin C
9mg
12%

Vitamin K
12µg
11%

Iron
1mg
10%

Magnesium
38mg
10%

Copper
0.14mg
7%

Vitamin B3
0.39mg
2%

covered percent of daily need
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