Apple Pie Ice Cream

Name: Apple Pie Ice Cream
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: American
Ingredients: 454 grams apples, such as Fuji or Cortland, chopped (about 4 cups); 0 teaspoons cinnamon; 473 milliliters cream; 7 egg yolks; 340 grams evaporated milk; 1 teaspoons Kosher salt, divided; 177 milliliters sugar, divided; 237 milliliters roughly chopped tea biscuits; 3 Tbsps unsalted butter

You can never have too many dessert recipes, so give Apple Pie Ice Cream a try. This recipe serves 6. One serving contains 611 calories, 9g of protein, and 45g of fat. It can be enjoyed any time, but it is especially good for Summer. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes roughly 2 hours. Head to the store and pick up apples, kosher salt, evaporated milk, and a few other things to make it today.

Instructions

In a large, heavy saucepan, melt butter on medium heat until foam subsides, then raise heat to high and stir in apples and 1/4 teaspoon salt. Cook, stirring frequently, until apples begin to breakdown into something like applesauce, about 15 minutes. Reduce heat to medium and continue to cook until apples become a relatively smooth sauce that can be dragged across the bottom of the pan with a wooden spoon.

Ingredients you will need

Applesauce

Apple

Butter

Sauce

Salt

Equipment you will use

Wooden Spoon

Sauce Pan

Frying Pan

Add 1/4 cup sugar, increase heat to high, and cook until apples turn a dark caramel color, 2 to 3 minutes. Stir frequently to avoid burning.

Ingredients you will need

Caramel Color

Apple

Sugar

Transfer apples to blender and add evaporated milk. Purée for 30 seconds until very smooth. Set saucepan aside to cool.

Ingredients you will need

Evaporated Milk

Apple

Equipment you will use

Sauce Pan

Blender

Whisk together egg yolks and 1/2 cup sugar in saucepan until well combined, then whisk in apple purée, cream, cinnamon, and remaining 1/2 teaspoon salt. Cook on medium heat, whisking frequently to dissolve browned pits in bottom of pan, until a custard forms on the back of a spoon but a swiped finger leaves a clean line, 10 to 15 minutes.

Ingredients you will need

Egg Yolk

Cinnamon

Custard

Apple

Cream

Sugar

Salt

Equipment you will use

Whisk

Sauce Pan

Frying Pan

Pour custard through a strainer into an airtight container, cover, and chill overnight or at least six hours. The next day, churn according to manufacturer's instructions.

Ingredients you will need

Custard

Equipment you will use

Sieve

Transfer back to airtight container, quickly stir in tea biscuits, and chill in freezer for at least three hours before serving.

Ingredients you will need

Equipment

Ingredients

Servings:

454grams

apples, such as Fuji or Cortland, chopped (about 4 cups)0teaspoons

cinnamon 473milliliters

cream 7

egg yolks 340grams

evaporated milk 1teaspoons

Kosher salt, divided 177milliliters

sugar, divided 237milliliters

roughly chopped tea biscuits 3Tbsps

unsalted butter

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Dessert. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.