Of the many ways to bake (and devour) apple pie, I have an out of this world apple pie ice cream recipe that will knock your socks off!
For those of you whom are new here to my beloved blog, I love to make homemade ice cream. I make the classic flavors, and I also like to push my own envelop and make flavors that are a little unexpected.
We love to go apple picking as a family. Having said that, when we do go, we pick an insane amount of apples, with every intention of making all kinds of recipes using them. I think we pick them, not realizing just how many we have, until we get home and then I’m there in the kitchen with a slight case of apple overload in my brain.
So what do I do? I follow this amazing apple quick tip, so I’ll have the makings of several apple recipes at the ready all year long.
As I was doing all of this prep and thinking about all of the apple recipes I have in my repertoire, I wanted to create a new one, focusing on a delicious ice cream recipe. I dug in and started doing my recipe research, and made a couple recipes that were good. I tweaked some here, tweaked some there, and came up with my own apple pie ice cream recipe that is truly out of this world! I serve the ice cream in waffle cone bowls and drizzle with caramel sauce.
Out Of This World Apple Pie Ice Cream Recipe
You will need an ice cream maker for this recipe, and this is the one I recommend, and have had for years. I’ve churned batches and batches of ice cream in mine and it just keeps going. I swear by this one.
Homemade Apple Pie Ice Cream
- ice cream maker
- 4 large apples Such as Gala or Granny Smith
- 1 tbsp lemon juice
- 1 1/2 cups sugar
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1/8 tsp ground allspice
- 1/4 tsp salt, plus a pinch
- 2 cups heavy cream
- 1 cup whole milk
- 5 large egg yolks, whisked
- 1 vanilla bean, split in half lengthwise
- 1/2 tsp vanilla extract
- Peel, core and cut the apples into 1/2 inch cubes and place in a bowl. Toss with lemon juice.
- In a separate bowl, combine 3/4 cup sugar, nutmeg, cinnamon, allspice and 1/4 tsp of salt. Stir to combine.
- Add dry mixture to the apples and mix. Pour apple mixture in a sauté pan and heat over medium heat until the apples are soft, about 10 minutes. Take off heat and cool to room temperature.
- Once cooled to room temp, place apple mixture in a blender and puree until smooth. There should be 1 1/2 cups, give or take a smidge, of pureed mixture
- Place one cup of heavy cream and pureed apple mixture in a large bowl and stir slowly to combine. Place fine mesh strainer over top. Set aside.
- While the apples cool, warm the milk, the remaining 3/4 cup sugar and 1 cup of heavy cream along with a pinch of salt, in a medium saucepan. Scrape the seeds from the vanilla bean into the warm milk and add the bean.
- Once the mixture has warmed slightly, temper the beaten egg yolks with a spoonful of the warmed milk, stir, then pour the egg yolks into the milk mixture. Stir over medium heat until thickened and coats the back of a wooden spoon.
- Pour custard through the strainer and into the bowl. Remove strainer and solids. Stir apple cream mixture. Cover apple cream mixture with plastic wrap and place in the refrigerator until fully cooled.
- When ready to churn, freeze in ice cream maker, following manufacturers instructions; about 20-30 minutes.
- Serve in waffle cone bowls and drizzle with caramel sauce for the win!!
Looking for more recipes using apples?
Here Are 5 Delicious Apple Recipes!