This cool and creamy Apple Pie Ice Cream tastes like the iconic American confection. It’s perfect with our White Chocolate-Pecan Oatmeal Cookies.
Apple Pie Ice Cream
Makes 8 to 10 servings (1.5 quarts)
- 1¾ cups heavy whipping cream
- 1¼ cups whole milk
- ½ cup light corn syrup
- ¾ cup plus 2 tablespoons sugar, divided
- 1 tablespoon vanilla extract
- 1½ teaspoons apple pie spice, divided
- ½ teaspoon kosher salt
- 6 large egg yolks
- 3 cups finely diced peeled Honeycrisp apples
- 1 teaspoon ground cinnamon, divided
- 1 tablespoon apple schnapps
- ½ (14.1-ounce) package refrigerated piecrusts
- 2 tablespoons unsalted butter, melted
- 4 cups chopped Honeycrisp apples, to serve
- In a medium saucepan, combine cream, milk, corn syrup, ¼ cup sugar, vanilla, 1 teaspoon apple pie spice, and salt. Cook over medium-high heat, stirring occasionally, until a candy thermometer registers 170°. Remove from heat.
- In a medium bowl, whisk together egg yolks and ¼ cup sugar. Add ½ cup hot cream mixture to egg mixture, whisking constantly. Add egg mixture to hot cream mixture in pan, whisking to combine. Cook over medium-low heat until mixture is thickened and a candy thermometer registers 180°, 10 to 12 minutes.
- Immediately pour custard into a large bowl. Let cool until no longer steaming, about 20 minutes. Transfer custard to an airtight container, and refrigerate overnight or until thoroughly chilled.
- In a large saucepan, combine finely diced Honeycrisp apples, 2 tablespoons sugar, and ½ teaspoon cinnamon over medium heat. Cook until apples are tender and moisture is cooked out, about 10 to 15 minutes. Transfer to a medium bowl, and stir in apple schnapps. Cover and refrigerate for at least 2 hours.
- Preheat oven to 400°.
- Line a small baking pan with parchment paper. Unroll piecrust on pan, and place another piece of parchment paper on top. Place a second baking pan on top to keep piecrust flat.
- Bake until golden brown, about 15 minutes.
- In a small bowl, combine 2 tablespoons of sugar and remaining ½ teaspoon apple pie spice. Remove top parchment from piecrust; brush with melted butter and sprinkle with sugar mixture. Turn piecrust, and repeat process on other side. Let cool completely. Crumble crust, and refrigerate until ready to use.
- Transfer custard to ice cream maker. Prepare according to manufacturer’s instructions, slowly adding finely diced apple mixture during last 10 minutes. Churn ice cream 15 minutes more.
- Transfer ice cream to a 9×9-inch glass dish, and quickly fold in crumbled crust. Cover and freeze ice cream overnight.
- In a large saucepan over medium heat, combine chopped Honeycrisp apples, remaining 2 tablespoons sugar, and remaining ½ teaspoon cinnamon. Cook until apples are tender and moisture is cooked out, 15 to 20 minutes. Transfer to a container and let cool completely. Serve with ice cream.
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