Apple Ice Cream Recipes

HOMEMADE APPLE CINNAMON ICE CREAM

Steps:

• In a mixing bowl, whisk together the cream, milk, sugar, vanilla, cinnamon and salt until well-combined. Cover and refrigerate for at least 2 hours until thoroughly chilled.
• Meanwhile, melt the butter in a skillet over medium heat. Toss the apples with the brown sugar and spices and add to the skillet. Cook, stirring often, until the apples are tender, about 2-3 mins. Remove from the heat and let cool. Cover and refrigerate along with the cream base.
• Prior to making the ice cream, whisk the cream base a few times, and pour into an 1-1/2 quart capacity ice cream machine. Follow the manufacturer's instructions, and churn until the ice cream is frozen and fluffy, about the consistency of soft-serve (generally 20-25 minutes). About three to five minutes before the ice cream is ready, or when the ice cream looks like it is mostly set up, carefully pour in the cinnamon-apple mixture, and continue churning.
• Spoon the ice cream into freezer-safe containers, and for a firmer texture, cover and freeze for an hour or two.

CARAMEL APPLE ICE CREAM

Steps:

• Cook apple in melted butter in large skillet over medium heat until tender, about 10 minutes, stirring occasionally. Stir in apple cider and apple pie spice; cover and simmer 5 minutes.
• Whisk sweetened condensed milk and cream in medium bowl until well blended. Stir in apple mixture. Fill a large bowl about halfway with ice cubes and very cold water. Set the medium bowl containing the ice cream mixture inside the large bowl. Stir until very cold, about 5 to 10 minutes.
• Freeze in ice cream maker according to manufacturer's instructions. Spread in 8- or 9-inch square pan. Cover and freeze until firm, about 3 hours. Scoop ice cream and mound in pan. Drizzle caramel topping over entire surface, allowing caramel to seep into ice cream. Pack ice cream back into pan. Cover and freeze until ready to serve.

WARM APPLES AND ICE CREAM

Steps:

• Preheat a medium skillet over medium to medium-high heat. Peel and quarter the apples. Core each quarter. Slice the apples up. Add butter to the skillet, then apples. Saute 7 or 8 minutes, add sugar, cinnamon and cloves and cook 2 minutes more. Spoon the sauteed apples into dessert dishes and top with ice cream, whipped cream, and garnish with grated nutmeg.

ROASTED APPLES WITH ICE CREAM

Steps:

• Preheat oven to 375 degrees. Fill center of each apple with 2 pieces butter, and place on a rimmed baking sheet. Roast until apples are soft but not falling apart, about 30 minutes. (Apples may crack as they soften; if they do, remove from oven.) Serve immediately with ice cream.

APPLE STREUSEL ICE CREAM

Steps:

• Preheat oven to 350°. For streusel, combine brown sugar, flour and cinnamon in a bowl; cut in 3 tablespoons butter until mixture resembles coarse crumbs. Stir in pecans. , Press into a 9-in. pie plate. Bake 10-12 minutes or until the edges are browned. Cool slightly; break into small pieces. Cool completely., In a small skillet, melt remaining butter. Stir in apple, sugar and cinnamon. Cook 8-10 minutes or until apple is tender; cool., In a large saucepan, heat milk to 175° stir in sugar until dissolved. Cool. In a large bowl, combine milk mixture; cream and vanilla. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer; freeze according to manufacturer's directions, adding apple mixture during the last 5 minutes of processing. , Spoon a third of the ice cream into a freezer container. Top with a third of the streusel mixture. Drizzle with a third of the caramel topping. Repeat layers once. Top with remaining ice cream. With a spatula, cut through ice cream in several places to gently swirl layers. Cover; freeze overnight. Garnish with the remaining streusel and caramel topping.

APPLE PIE ICE CREAM

Steps:

• In a large saucepan, combine the sugar, flour and salt; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Add pie filling and cinnamon. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

APPLE PIE ICE CREAM

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix the crushed cookies with 1 tablespoon of melted butter, and press onto a baking sheet. Bake in preheated oven for 5 minutes, then remove, allow to cool completely, then crumble.
• Melt the remaining 1 tablespoon of butter in a skillet over medium heat. Stir in the apples, 3 tablespoons sugar, and 1 teaspoon cinnamon. Cook until the apples have lightly browned, and the sugar has begun to caramelize, about 10 minutes. Remove from the pan, and allow to cool completely.
• Combine cream, half and half, 1 cup sugar, eggs, vanilla, and 2 teaspoons of cinnamon in a large bowl; mix to blend well. Pour into an ice cream maker and freeze according to manufacturer's instructions.
• When the ice cream has finished, stir in the crumbled cookie, caramelized apples, and walnuts. Add the dulce de leche by the teaspoon while stirring to evenly distribute.