Thursday, 31 October 2013

Apple Pie Ice Cream with Cookie 'Crust' Mix Ins

Happy Halloween! I have wanted to make apple pie ice cream since I first got the book Sweet Cream and Sugar Cones, as I had such success with the choc malt ice cream from the same book. It didn't disappoint! You can really taste all of the elements, from the apples to the cinnamon to the cookie 'crust' pieces. Make sure you remember to peel your apples for a smoother texture (I forgot). This is yummy served in a bowl or cone, and would be especially nice with some caramel sauce on top!


Apple pie ice cream (adapted from Sweet Cream and Sugar Cones)
1/4 cup packed brown sugar
1 tbsp butter
2 Granny Smith apples, peeled, cored and cut into 2cm chunks
1 tsp ground cinnamon
5 egg yolks
1/3 cup sugar
1 3/4 cups cream
3/4 cup lite (2% fat) milk
1/4 tsp salt
1 tsp vanilla
1/2 cup sugar cookies, chopped into 1/2cm pieces
  1. Add the brown sugar and butter to a frying pan on medium heat. When bubbling, add the apples and cinnamon. Cook until softened, 10-15 minutes. Remove from heat and allow to cool.
  2. Whisk together the yolks and about 2 1/2 tbsp of the sugar.
  3. Add the remaining sugar, cream, milk and salt to a large saucepan on medium-high heat. When mixture approaches a bare simmer, reduce heat to medium.
  4. Whisking constantly, add about 1/2 cup of the cream mixture to the yolk mixture. Repeat. Add egg and cream mixture to saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly, for a minute or two longer, or until mixture coats the back of the spatula and holds a path when you run your finger through it.
  5. Strain this mixture into a clean container. Set this in an ice water bath and stir occasionally until at room temperature. Refrigerate covered for at least 2 hours or overnight.
  6. Combine the apples with half of the chilled cream base in a blender and blend until smooth. Combine with remaining mixture.
  7. Churn the mixture in an ice cream machine according to the manufacturer's instructions. For KitchenAid, pour into a pre-frozen ice cream bowl while mixing on the first speed. After 20-30 minutes, or when mixture resembles soft serve, add the chopped cookies and mix for 1 minute longer, by machine or by hand. Transfer ice cream into a freezer safe container. Freeze for 4 hours until firm.

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