Description
Creamy, spiced, and full of apple pie flavor, this ice cream combines tender apples, buttery pie crust pieces, and warm cinnamon for the ultimate fall dessert.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3 large egg yolks
- ½ cup granulated sugar
- 2 medium apples (Granny Smith or Honeycrisp), peeled and diced
- 2 tbsp unsalted butter
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- ⅛ tsp nutmeg
- 1 tsp vanilla extract
- ½ cup pie crust crumbs (baked and cooled)
Instructions
- Prepare Apple Mixture: In a skillet, melt butter. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook for 8–10 minutes until soft. Cool completely.
- Make Custard Base: Whisk egg yolks and sugar until pale. Heat cream and milk in a saucepan until warm (don’t boil). Gradually temper eggs with warm dairy, then return to the saucepan. Cook over medium heat until mixture coats the back of a spoon.
- Chill & Churn: Remove from heat, add vanilla. Chill custard for at least 2 hours. Churn in an ice cream maker according to manufacturer instructions.
- Combine Add-Ins: In the last 5 minutes of churning, add cooled apple mixture and pie crust crumbs.
- Freeze: Transfer to an airtight container, cover with plastic wrap, and freeze for at least 4 hours before serving.
Notes
- Substitute coconut milk for a vegan version.
- For a caramel twist, swirl in ¼ cup of caramel sauce during the last few minutes of churning.
- Freeze leftovers for up to 2 weeks in an airtight container.
- Prep Time: 20 minutes
- Chill Time: 4 hours:
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churned Ice Cream
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 280
- Sugar: 26g
- Sodium: 50mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg