Apple Pie Ice Cream

basket tray of cookies and ice creamThis 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat oven to 400°.
  6. 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.
  7. Bake until golden brown, about 15 minutes.
  8. 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.
  9. 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.
  10. Transfer ice cream to a 9×9-inch glass dish, and quickly fold in crumbled crust. Cover and freeze ice cream overnight.
  11. 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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May June 2022 cover of Southern Lady