There are few things in the world that I crave less than ice cream, and despite the fact that I am ever so slightly lactose intolerant, I continue to deal with the tummy aches, just to get my “fix.” Ben and Jerry used to top my list, however haggen-daz has the most homemade flavor; most likely due to their pared down ingredient list. When I’m willing to deny my cravings for the immediate fix and make homemade ice cream though? Nothing has been able to compare. I like to stick to the same yolk/cream/milk/sugar ratio for all my ice creams; I stole it from David Lebovitz’s amazing chocolate ice cream recipe.
While many people feel as though ice cream is a warm weather staple, I’m game anytime of the year and always looking to incorporate the seasons. Introducing, Caramel Apple Pie Ice Cream!! How excited are you?? Roasted apples, apple syrup, caramel ice cream mixed with sweeetened pie crust? The perfect fall transition dessert
Homemade ICe cream is well worth the effort,but can be a little tricky.
The greatest invention for all baked apple desserts has got to be The Pampered Chef apple peeler, corer, slicer! If you don’t have this great, however bulky and single task piece of equipment, just be sure to thinly slice your apples.
Be sure to read the recipe all the way through before starting,
Make sure your freezer bowl is well frozen, at least 12 hours in the freezer before mixing.
Let’s get started!
Pie crust, rolled out to 1/8 to 1/4″ brushed with egg wash, sprinkled with sea salt and sugar in the raw, baked until golden.
4 large apples peeled, cored, thinly sliced (21 oz./ 6 cups) I prefer Granny Smith, however a mix with some other firm apples in there shouldn’t sway the outcome too much. Just know that the sweeter apples will make a sweeter ice cream.
1/4 cup sugar
3/4 tsp. cinnamon
1/4 tsp. nutmeg (do not skip the nutmeg! Nutmeg is like grown up cinnamon, a more subdued spice, but plenty of fall flavor)
Heat oven to 375*
Combine the above ingredients and roast for about 45 minutes, until apples are soft, remember that they will be frozen and you don’t want hard chunks to bite through.
Strain roasted apples, reserving the apple juice.
You’ll want about a quarter cup of juice, if you have more, heat the juice up on the stove at a low, slow simmer, until it is a quarter cup.
1 cup sugar
Heat up the sugar on medium, stirring every couple minutes until the sugar liquefies and turns a lovely amber color. (I let mine go a little too long)
Pay extra close attention to this step, sugar burns FAST!
2 cups heavy cream
1 cup whole milk
Combine and heat up the milk, cream and apple juice, let simmer until heated throughout, about 110*
Slowly drizzle the heated milk/cream into the caramelized sugar.
If you are perhaps an impatient person that does not like to follow direction and you didn’t wait until your dairy was heated to combine it with the sugar (ahem, me) DON’T FRET! The sugar will seize up and harden, but you will just need to continue stirring and stirring until the sugar dissolves. It will dissolve as everything becomes the same temperature.
5 egg yolks
1/4 cup sugar
3/4 tsp. vanilla
3/4 tsp. sea salt
Combine the above and whip them all together a bit. Slowly drizzle the heated, caramelized milk into the egg.
Pour the whole ice cream base into the saucepan and heat over medium until the temperature registers 150* or the mixture coats a spoon (meaning when you run your figure down the back of the spoon, through the ice cream, does the ice cream keep the line, or bleed over? The ice cream should stay put.)
Strain through a fine mesh strainer, into a metal or glass bowl (if you must do plastic, fine, but glass or metal will cool quicker)
Stir in the roasted apples from before.
Place bowl into an ice bath (a larger bowl with ice and water)
Stir every 10 minutes or so, for about a couple hours.
If you are in a hurry, once the ice cream base is cool, pour into the ice cream maker.
For a creamier ice cream, it is best to let the ice cream base sit covered in the fridge overnight so that it is chilled through out.
Freeze the ice cream according to your manufacturers directions.
Stir in crumbled up pie crust.
Pour into a container for the freezer and cover tightly, open air is the enemy of ice cream.
Freeze until hard, scoop and enjoy!!