Get ready for the ultimate comfort dessert with this Apple Pie Ice Cream recipe, a delightful blend of creamy ice cream and all the warm, spiced goodness of your favorite apple pie, perfect for any occasion. This easy-to-make recipe will become your go-to for a surprisingly simple yet utterly satisfying treat.
Key Ingredients for Apple Pie Ice Cream:
- 2 cups whole milk
- 1 ½ cups heavy cream
- ¾ cup granulated sugar (divided)
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- Pinch of salt
- 1 cup finely diced, peeled, and cored apples (such as Honeycrisp or Gala)
- 2 tablespoons unsalted butter
- 1 tablespoon brown sugar
- ½ cup crushed graham crackers or shortbread cookies (for pie crust crumble)
How to Make Apple Pie Ice Cream:
This Apple Pie Ice Cream is your shortcut to enjoying the classic flavors of a warm apple pie without the fuss of baking. It’s incredibly simple to prepare, delivering a rich, creamy texture with delightful pockets of spiced apples and a hint of pie crust crumble for that authentic taste. Get ready for a truly satisfying homemade dessert that takes about 20 minutes of active prep time, plus chilling and freezing.
Step-by-Step Instructions:
- Prepare the Spiced Apples: In a small skillet, melt the butter over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, ginger, and salt. Cook, stirring occasionally, for about 5-7 minutes, or until the apples are tender but still hold their shape. Remove from heat and let cool completely.
- Make the Custard Base: In a medium saucepan, whisk together the whole milk, 1/2 cup of the granulated sugar, and vanilla extract. Heat over medium heat until the mixture is steaming but not boiling.
- In a separate bowl, whisk the egg yolks and the remaining 1/4 cup of granulated sugar until pale yellow and slightly thickened.
- Temper the Egg Yolks: Slowly ladle about ½ cup of the warm milk mixture into the egg yolk mixture, whisking constantly. This process, called tempering, prevents the egg yolks from scrambling.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining milk. Stir constantly with a wooden spoon or heatproof spatula over low heat. Cook until the custard thickens enough to coat the back of the spoon (you should be able to draw a line with your finger on the back of the spoon, and it should hold its shape). Do not let it boil.
- Chill the Base: Pour the custard through a fine-mesh sieve into a clean bowl to remove any potential lumps. Cover the surface of the custard directly with plastic wrap (this prevents a skin from forming) and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
- Combine and Churn: Once the custard base is thoroughly chilled, stir in the heavy cream. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
- Add the Mix-ins: During the last few minutes of churning, add the cooled spiced apples and the crushed graham crackers or shortbread cookies to the ice cream maker. Allow them to incorporate evenly.
- Freeze to Firm: Transfer the churned ice cream to a freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface to prevent ice crystals. Cover and freeze for at least 4-6 hours, or until firm and scoopable.
Why You’ll Love This Apple Pie Ice Cream:
Get ready to fall head over heels for this Apple Pie Ice Cream, a dessert that captures the heart-warming essence of a perfectly baked apple pie in every spoonful. Imagine biting into creamy, chilled ice cream studded with tender, cinnamon-spiced apples and the delightful crunch of buttery pie crust crumble. It’s the comforting flavors of a classic dessert, reimagined into a cool, dreamy treat that’s far more indulgent than a simple vanilla ice cream, offering a complex symphony of sweet, spiced, and buttery notes.
Beyond its incredible taste, making this Apple Pie Ice Cream at home is a wonderfully cost-effective way to enjoy a gourmet dessert. You’ll likely have many of the pantry staples already, and the effort required is minimal compared to the joy it brings. Plus, the ability to customize the apple variety, spice levels, and crumble type means you can create a truly personalized masterpiece. So why wait? Treat yourself and your loved ones to this unique, flavour-packed ice cream today – it’s a simple step towards pure dessert bliss!
Storing and Reheating Tips:
Properly storing your homemade Apple Pie Ice Cream is key to maintaining its delicious texture and flavor.
- Refrigeration: This ice cream is not meant to be stored at room temperature for extended periods. Once softened for scooping, it should be returned to the freezer promptly.
- Freezing: To store leftovers, transfer the ice cream from the churner to a freezer-safe, airtight container. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the lid. This helps prevent ice crystal formation and freezer burn. Homemade ice cream is best enjoyed within 1-2 weeks for optimal quality, though it will remain safe to eat longer if kept consistently frozen.
- Freezing for Future Meals: If you make a large batch and want to preserve it for longer, ensure it’s in a truly airtight container and that your freezer temperature is consistently at or below 0°F (-18°C).
Final Thoughts:
This Apple Pie Ice Cream is more than just a dessert; it’s a nostalgic journey that brings the comforting essence of apple pie into a delightful frozen treat. Give this recipe a try – it’s a simple yet incredibly rewarding way to elevate your homemade dessert game.
Apple Pie Ice Cream
Ingredients
Equipment
Method
- In a small skillet, melt the butter over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, ginger, and salt. Cook, stirring occasionally, for about 5-7 minutes, or until the apples are tender but still hold their shape. Remove from heat and let cool completely.2 tablespoons unsalted butter, 1 cup finely diced, peeled, and cored apples, 1 tablespoon brown sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, Pinch salt
- In a medium saucepan, whisk together the whole milk, 1/2 cup of the granulated sugar, and vanilla extract. Heat over medium heat until the mixture is steaming but not boiling.2 cups whole milk, ¾ cup granulated sugar, 1 teaspoon vanilla extract
- In a separate bowl, whisk the egg yolks and the remaining 1/4 cup of granulated sugar until pale yellow and slightly thickened.4 large egg yolks, ¾ cup granulated sugar
- Slowly ladle about ½ cup of the warm milk mixture into the egg yolk mixture, whisking constantly. This process, called tempering, prevents the egg yolks from scrambling.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining milk. Stir constantly with a wooden spoon or heatproof spatula over low heat. Cook until the custard thickens enough to coat the back of the spoon (you should be able to draw a line with your finger on the back of the spoon, and it should hold its shape). Do not let it boil.
- Pour the custard through a fine-mesh sieve into a clean bowl to remove any potential lumps. Cover the surface of the custard directly with plastic wrap (this prevents a skin from forming) and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
- Once the custard base is thoroughly chilled, stir in the heavy cream. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.1 ½ cups heavy cream
- During the last few minutes of churning, add the cooled spiced apples and the crushed graham crackers or shortbread cookies to the ice cream maker. Allow them to incorporate evenly.1 cup finely diced, peeled, and cored apples, ½ cup crushed graham crackers or shortbread cookies
- Transfer the churned ice cream to a freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface to prevent ice crystals. Cover and freeze for at least 4-6 hours, or until firm and scoopable.