A couple of years ago, I decided I wanted to learn how to make ice cream. I have fond memories of my dad and Papa making their own ice cream on a hot summer day and I wanted to do that myself…I also wanted to make ice cream with both Oreos and raw cookie dough. That batch was good as was the Peanut Butter Ice Cream with a Chocolate Ribbon and Chopped Reese’s Cups that I made second. I’ve had fun experimenting with ice cream flavors ever since.
While I was trying to come up with dessert recipe ideas for Jason’s Cooking, I thought about making Apple Pie a la Mode but I didn’t really feel like making a whole pie. While trying to figure out something else I could make, this idea hit me! This ice cream really tastes exactly like an apple pie right down to the crust. It’s rich and creamy and crunchy all at the same time and can be doled out in single scoops. Give it a try and I guarantee you’ll be as happy with it as I am!
- 2 Cups Heavy Cream
- 1 Cup Milk
- 4 Egg Yolks
- ½ Cup Sugar
- ¼ tsp Kosher Salt
- 1 Tbs Vanilla Extract
- 1 Refrigerated Pie Crust
- ¾ Cup Canned Apple Pie Filling
- Heat oven to 350°
- Place the refrigerated pie crust on a parchment paper lined pan and cook flat in the oven for 15 minutes or until it’s golden brown.
- Remove the pie crust from the oven and allow to cool completely.
- Break the crust into 1-inch pieces and store in a zip top bag until you’re ready churn the ice cream.
- In a small sauce pot over medium heat, bring the heavy cream and milk just to a simmer
- In a separate large bowl, beat the egg yolks and the sugar together until the sugar is fully incorporated and the mixture turns a pale yellow.
- As soon as the cream and milk mixture begins to simmer, remove it from the heat.
- Temper the eggs by SLOWLY whisking 1 cup of the milk mixture into the egg mixture. Be very careful to do this very slowly, whisking the entire time or you’ll wind up with scrambled eggs and you’ll have to start over again.
- Once you’ve incorporated the cup of hot liquid into the eggs, slowly whisk the egg mixture back into the cream mixture. Congratulations! You have tempered eggs.
- Return the pot to the stove and heat until the mixture coats the back of the spoon and it reaches 170° - 175°. Congratulations! You have made custard.
- Add the salt and vanilla, cool completely and store in the refrigerator for 4 – 24 hours. This is called aging the ice cream and helps to develop the flavor.
- When you’re ready to finish the ice cream, mix the apple pie filling and ice cream base in a blender until it’s smooth.
- Add the apple pie ice cream mix to your ice cream maker and follow the manufacturer’s instructions for churning.
- When there are about 5 minutes left on your churn time, crush up about ½ cup of the reserved cooked pie crust and add them to the ice cream.
- When the ice cream is done, pour half of it into a freezer-safe container and fold in about ¼ cup of the larger pie crust chunks. Add the remaining ice cream to the container and fold in an additional ½ cup of the larger pie crust chunks.
- Freeze until the ice cream hardens to your liking (1 – 2 hours) and serve!
Add a “ribbon” of chocolate to your pint by putting half of the finished ice cream in a container and adding some chocolate syrup. Swirl it around carefully (don’t mix) and then repeat for the remaining ice cream. This will give you that awesome marbling effect you’re looking for. Don’t add the syrup to the churn or it will mix uniformly throughout the whole batch and leave you with chocolate ice cream.
If you accidentally let your ice cream melt by accidentally putting it in the refrigerator rather than the freezer, just run it through the churn again and it’ll be back in no time. This may or may not have happened to me before.
Andy Griffith’s Aunt Bee wrote a cookbook called Aunt Bee’s Mayberry Cookbook that naturally included her famous apple pie recipe!