APPLE PIE ICE CREAM
yield: ABOUT 1 QUART
- 2 cups heavy cream
- 1 cup whole milk
- 7 large egg yolks
- 1/4 cup granulated sugar
- 1/2 tsp vanilla paste (or pure vanilla extract)
- 1 Tbsp brown sugar
- 1 cinnamon stick
- apple filling (recipe follows)
- 2 Granny Smith apples, peeled, cored, and chopped (about 3 cups)
- 1/3 cup light brown sugar, packed
- 2 Tbsp unsalted butter
- 3/4 tsp ground cinnamon
- 1/4 tsp fine sea salt
- In a medium pot, bring cream, milk, and 1 Tbsp sugar to a boil. Meanwhile, in a large bowl whisk together egg yolks and remaining sugar. Once milk begins to boil, lower heat.
- Temper hot milk into sugar-yolk mixture. Slowly add hot milk into yolks about 1/4 cup at a time, whisking to distribute heat. Once all the milk has been added, transfer everything back to the pot.
- Stir over medium-low heat until mixture reaches nappe consistency, or 180 degrees F on a kitchen thermometer. Let it sit at 180-185 degrees F for 3 minutes to pasteurize mixture. Remove from heat. Add vanilla and brown sugar. Stir until dissolved.
- Transfer to an airtight container. Add cinnamon stick. Let mixture mature in fridge overnight, or for at least 3 hours.
- Meanwhile, prepare cinnamon apples. In a medium sauce pot, combine chopped apples, brown sugar, butter and ground cinnamon. Set over medium heat. Let simmer until sugar has dissolved and apples are soft and tender, about 8 minutes. Remove from heat. Add salt and stir. Transfer to an airtight container and let chill in the fridge until ready to use.
- Freeze mixture in ice cream maker according to your unit’s instructions. Once the volume has increased by half and has reached a soft serve consistency, add prepared cinnamon apple mixture. Continue to churn until apples have been distributed. Transfer ice cream to a freezer safe container. Freeze for at least 30 minutes before serving.