The problem with pie is that it isn’t ice cream. And the problem with ice cream is, of course, that it isn’t pie.
This apple pie ice cream recipe is an easy solution to these incredibly serious problems.
Step 1: Prep Creamy Base
- 1 cup heavy cream
- 2 cup whole milk
- 2 egg yolks, wisked
- 3/4 cup sugar
- 1/8 teaspoon salt
- 1 tsp cinnamon
- 1 tsp vanilla extract
In the separate bowl with your 2 wisked egg yolks, slowly add some of your warmed milk, whisking constantly. When the mixture is fully mixed, slowly add the egg mixture back into the saucepan. Continue to whisk.
Add the heavy cream. Cook on low and continue to stir until the custard base reaches reaches 160 degrees, stirring frequently.
Remove from heat and add in the cinnamon and vanilla. Let cool and then transfer to an air-tight container (or a strong Ziplock bag) and place in the refrigerator to chill.
Step 2: Prep Apples
- 3 Fuji apples, peeled and sliced into small bite-sized pieces
- ¼ cup light brown sugar
- 1 ½ teaspoon lemon juice
- 1 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 2 tbsp softened butter
Generously rub a mid-sized casserole dish with butter.
Toss apples bits in lemon juice. In a small bowl, combine the brown sugar, spices, and flour and sprinkle over the apples. Toss the apples in the flour mixture until well combined.
Throw the whole tasty mix into the buttered dish. Cover with aluminum foil and bake for 30-40 minutes or until the apples are tender and syrupy and your house smells amazing. Allow to cool and then refrigerate until ready to use.
Step 3: Prep Crust
- 1 refrigerated pie crust
- 1-2 tbsp melted butter
- cinnamon sugar
Roll out crust on a baking sheet lined with parchment paper. Spread the top with melted butter and sprinkle with cinnamon sugar.
Bake for 8-10 minutes or until the pieces are golden brown, and your kitchen smells even better. Remove from the oven and allow to cool. Cut into squares or strips, and feel free to snack on a few.
Step 4: Ice That Cream!
When everything's had plenty of time to cool (I waited the better part of a day) it's time to make ice cream!
Pour your batter into your ice cream maker, and let it run. After about 15-20 minutes, or less if you have a better machine, your ice cream should have a nice frozen texture. Pour out into a mixing bowl (metal's best). Fold in your apples and crust, leaving some for final garnishes if you wish.
If your ice cream still isn't quite firm enough to scoop, place your bowl back in the freezer for a couple hours.
Step 5: Scream for Ice Cream!
...or, Pie-ce cream?
Dig in, and enjoy! Top with a caramel drizzle if you're feeling particularly decadent.
**In the interest of Pi Day, I have also developed a(n incredibly delicious) recipe for lemon meringue pie ice cream. Check it out!**