Apple Butter Ice Cream

By gnikylime

Ingredients

• 1 c. sugar
• 2 large eggs
• 2 large egg yolks
• 2 t. all-purpose flour
• 2 c. light cream
• 1 +1/2 c. unsweetened, unspiced apple butter
• 1/2 t. ground cinnamon
• 1/2 t. vanilla extract

Details

Servings 1

Preparation

Step 1

1. In a medium mixing bowl, beat the sugar into the eggs and egg yolks until thickened and pale yellow. Beat in flour. Set aside.
2. Bring the light cream to a simmer in a heavy saucepan. Slowly beat the hot cream into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and whisk in the apple butter and cinnamon. Pour the hot apple butter custard through a strainer/cheese cloth into a large, clean bowl. Stir in vanilla. Cool to room temperature, then cover and refrigerate until cold or overnight.
3. Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.