If you love apple pie as much as we do you are going to want to…in Paula Deen’s words…jump right up and slap your mama over this ice cream recipe. A big slab of homemade apple pie is folded into the creamiest, richest ice cream you could imagine and you can make it at home…and it’s as easy as pie.
Several weeks ago I posted a tutorial and recipe for a 2-CRUST HOMEMADE APPLE PIE and found myself with a big slice left after my family headed back to Chicago. I knew there was something wonderful I could do with it and decided to transform it into what turned out to be one of the best ice creams I’ve made in a very long time. Homemade pie was delicious in this recipe, but if you don’t happen to have some a slice of a bakery pie would be great too. Any fruit pie would be wonderful…imagine blackberry or peach…or even pecan pie…so many possibilities and all you have to make is a very easy custard base for your ice cream.
I started with my favorite custard ice cream base found HERE and I added homemade applesauce, my favorite Singing Dog Vanilla vanilla bean paste and bourbon whiskey after the mixture cooked and thickened. After the ice cream froze in my CUISINART ICE CREAM MAKER I folded chunks of apple pie into the soft ice cream. Don’t overmix because the chunks of pie are what make it special. I love desserts that can be made ahead of time and surprise my family and friends. I heard somebody comment that this tastes just like a slice of homemade apple pie with a scoop of French vanilla ice cream. I was happy with that.
A tablespoon or two of alcohol like bourbon whiskey will help keep the ice cream from freezing rock hard and deter the formation of ice crystals. The bourbon adds a very mild richness to the apples…its so good with the fruit and cinnamon…but if you don’t want to add any flavor a little vodka will give the same results. More than a couple of tablespoons will prevent the custard from freezing properly. If you don’t want the alcohol just add an extra teaspoon of vanilla bean paste. I did a little research and read that somebody made gin and tonic slushies in their ice cream maker. I have to say that that sounds pretty darn good. I may have to try that one. And ice cream cones aren’t just for little kids…grownup kids like them too. It doesn’t take long to get everybody reminiscing about some favorite childhood treat as they enjoy one heck of a delicious homemade ice cream.
- 1 cup half-and-half
- ⅔ cup sugar
- pinch of salt
- 5 egg yolks
- 2 cups heavy cream
- ¼ cup applesauce
- 2 teaspoon vanilla bean paste
- 1 tablespoon (or more to your taste) bourbon whiskey (if you don't wish to use bourbon substitute it with 1 more teaspoon vanilla paste)
- 1 3-4 inch slice of apple pie, chopped into small pieces
- Combine cream, sugar and salt in a medium saucepan. Warm over medium low heat until cream is warm and the sugar is melted.
- Whisk the egg yolks together in a medium bowl. Slowly pour the cream mixture into the egg yolks, whisking constantly, then scrape the mixture back into the saucepan and place over medium heat.
- Stir the mixture constantly with a rubber spatula until the custard thickens and coats the back of the spatula. It should be between 170 and 175 degrees F on an instant read thermometer.
- Pour the custard through a strainer into a medium sized bowl. Stir in the heavy cream, vanilla bean paste, bourbon whiskey and applesauce until well combined. Place the bowl in an ice bath and stir occasionally until the mixture is cool. Cover and chill in the refrigerator 8 hours or overnight.
- Freeze the ice cream mixture in an ice cream maker according to the manufacturer's directions. In my Cuisinart it took 22 minutes for the mixture to come to the right consistency. Into an airtight freezer container alternate layers of ice cream and pieces of apple pie, ending with ice cream on top. Place a piece of plastic wrap directly on top of the ice cream to prevent crystals from forming. Cover with a tight fitting lid and freeze for 6-8 hours or overnight.