Apple Pie Ice Cream
- 1 1/2 c. whole or 2% milk
- 1 c. sugar
- 2 eggs
- 1 c. heavy cream
- 1 tsp. vanilla
- 1 tsp. cinnamon
- Apple Pie Filling (can be substituted with 1/3-1/2 of a baked apple pie)
- 3 cups peeled, sliced Fuji apples (about 1 1/2 pounds)
- 1 1/2 tsp. lemon or lime juice
- 1/4 c. brown sugar
- 1 Tbsp. all-purpose flour
- 1/2 tsp. pumpkin pie spice (or 1/4 tsp. cinnamon and 1/4 tsp. nutmeg)
- 2 Tbsp. softened butter
- Pie Crust (skip this step if using a baked apple pie)
- 1 refrigerated pie crust
- 1-2 Tbsp. melted butter
- Cinnamon sugar
Combine the milk and sugar in a medium saucepan and heat over low until bubbles form around the edges. While the milk is heating, whisk 2 egg yolks in a small bowl. When the milk has heated, slowly add 1/2 of it to the eggs, whisking constantly. When the mixture is fully mixed, slowly add the egg mixture back into the saucepan, whisking constantly. Add the heavy cream. Insert a candy thermometer and cook on low until the temperature reaches 160 degrees, stirring frequently. Remove from heat and add in the cinnamon and vanilla. Allow to cool and then transfer to an air-tight container and place in the refrigerator to chill. This step can be done 2-3 days before freezing.
For the apple pie filling, preheat the oven to 400 degrees. Generously rub a 9″ pie plate or a medium oven-safe skillet with butter. Peel the apples and chop into bite-sized pieces. Toss in lemon or lime juice. In a small bowl, combine the brown sugar, spices, and flour and sprinkle over the apples. Toss the apples in the flour mixture and then place them in the buttered dish. Cover with aluminum foil and bake for 30-40 minutes or until the apples are tender and syrupy. Allow to cool and then refrigerate until ready to use. This can be done 2-3 days before freezing the ice cream.
For the pie crust, preheat oven to 450. Brush a refrigerated pie crust with melted butter and sprinkle with cinnamon sugar. Cut into desired shapes or just into strips or squares. Place the crusts onto a parchment-lined baking sheet and bake for 8-9 minutes or until the pieces are golden brown. Remove from the oven and allow to cool.
When ready to freeze the ice cream, combine the apples and the custard. Pour the mixture into the ice cream maker and freeze according to the manufacturer’s instructions. When the machine is straining and the ice cream is almost done, add the baked pie crust pieces. Allow the machine to continue churning until the pieces are incorporated. Transfer the ice cream to a freezer-safe container and freezer 3-4 hours or until it can be easily scooped. This is awesome when you drizzle a little (okay, a lot of) Buttermilk Syrup over it!
For best taste, freeze overnight. This will keep for about a week in a freezer-safe container.
*If using an actual pie, just chop it into bite-sized pieces and add it to the custard when you’re ready to freeze the ice cream.