By Beth Brown, Kitchen Store Specialist
Apple pie with ice cream is classic and delicious for summer! Or fall, or winter . . . or spring. Let’s be honest: anytime is a good time for apple pie! The beautiful summer weather and the creative recipes from my favorite book, Jeni’s Splendid Ice Creams at Home, inspired me to modify Jeni’s base ice cream recipe and create the perfect food—Apple Pie Ice Cream!
Pie and ice cream are two of my favorite foods, so it just made sense to pair them together. The base of the ice cream is a brown sugar cinnamon, and I swirled it with buttery graham cracker crumbs, pureed apple pie filling, and caramel. This recipe turned out so delicious, we knew we had to share it!
Jeni’s Ice Cream Base
(my modifications are in parenthesis)
2 Cups whole milk
1 tbs plus 1 tsp cornstarch
3 tbs softened cream cheese
1/8 tsp fine sea salt
1 1 /4 cups heavy cream
2/3 cup sugar (I used brown sugar)
2 tbs light corn syrup (I used dark corn syrup)
(I added 1 tsp Mexican vanilla)
(I added 1/2 tsp cinnamon)
First, make sure the bowl of your ice cream freezer has been pre-frozen according to manufacturer instructions. I used my favorite, the Cuisinart 2 Qt Ice Cream freezer.
Next, mix up 2 tablespoons of the milk with the cornstarch in a small bowl. In another medium size bowl, whisk the cream cheese and salt together.
Cook the rest of the milk, cream, sugar, corn syrup, vanilla, and cinnamon on medium-high heat until it comes to a rolling boil, and then remove from heat.
Slowly whisk in the cornstarch, and then bring the mixture back to a boil and boil for four minutes, stirring frequently, until the mixture has thickened slightly. Pour cream mixture into the bowl with the salt and cream cheese, and whisk together. Then, flash cool the mixture by putting the smaller bowl inside a larger bowl of ice water.
Once the mixture has cooled to just colder than room temperature, freeze according to manufacturer instructions. Mine took about 25 minutes to freeze to soft serve consistency. During the last five minutes, add about 2/3 cup of pureed apple pie filling.
Using the Tovolo ice cream container, I layered the base ice cream with caramel and buttered graham cracker crumbs, and froze it for about two hours until slightly hardened.
You can pick up a copy of Jeni’s book at our store. Trust us, it is a keeper. Her innovative methods and delicious combinations can get you inspired to create your own fantastical flavors! I can’t wait experiment more with her base recipe . . . and in the meantime, I’ll be over here in the corner, eating all the leftover apple pie ice cream!