Apple Pie Ice Cream
This ice cream is an all-American classic: apple pie and ice cream rolled into one delectable treat!
INGREDIENTS | YIELD: 1 QUART
- 1 tablespoon unsalted butter
- 2 tart apples, peeled, cored, and cubed
- 3 tablespoons sugar
- 2 teaspoons Saigon cinnamon
- 3 cups heavy cream
- 1 cup half and half
- ½ cup Dulce de Leche
- ½ cup brown sugar
- 6 large egg yolks
- 1 tablespoon vanilla extract
- 8 gingersnap cookies, crumbled
In a medium saucepan, sauté butter, apples, sugar, and Saigon cinnamon together over medium heat until golden brown and tender. Set aside.
In a separate saucepan, heat cream, half and half, and Dulce de Leche to a steaming simmer. Remove from heat.
Whisk brown sugar and egg yolks in a large bowl. Slowly stream hot cream mixture into egg mixture until fully incorporated. Add egg mixture to heat and cook over medium heat until thick, being careful not to boil. Strain into a clean bowl and add vanilla extract. Refrigerate 4 hours to overnight.
Add to ice cream maker and follow manufacturer's instructions for freezing. Fold in apples and gingersnaps before placing in the freezer.
Early English apple pies quite often had no sugar, due to its high cost. Sweet fruits, like figs, were added instead. Here, Dulce de Leche steps in as the main sweetener, offering a subtle caramel flavor.