Apple Pie Ice Cream

Note: This recipe yields 1.5 quarts of ice cream.

For the ice cream base:

*Note: The base is best if chilled overnight, however 4 hours yields great results as well!

1. Combine the whole milk, 1 cup of heavy cream, vanilla, granulated sugar, 1 teaspoon ground cinnamon and 1 pinch of salt in a small saucepan over low heat. Stir, making sure sugar dissolves and mixture is heated through. (If using a vanilla bean, split bean lengthwise and scrape out seeds then add to saucepan.)
2. While the saucepan is heating, put egg yolks in a small bowl to the side and whisk until pale yellow.
3. Once milk mixtture is heated through and sugar dissolved, slowly whisk half of the hot mixture into the egg yolks to temper them. Don’t cook the yolks though! Slowly pour warm milk into yolks while whisking vigorously.
4. Once half of the milk mixture is combined with yolks, return the egg mixture to what is remaining in the saucepan and cook over low heat. Stir constantly, with a wooden spoon if possible, until it reaches a custard-like consistancy. (You will know it’s ready when you are able to run your finger down the back of the spoon and the line stays – but don’t let it get too thick.)
5. Once thickened, pour the mixture through a mesh strainer into a glass bowl. Stir in the remaining cup of cream. Cover with plastic wrap, making sure to allow wrap to touch the surface of the custard.
6. Refrigerate overnight.

For “Apple Pie” component-

7. Melt butter in a small saucepan over medium-low heat. Once melted add brown sugar and stir with a wooden spoon until sugar softens.
8. Toss apple peices with lemon zest and 1 teaspoon ground cinnamon and a pinch of salt. Add to saucepan and cook until apples are soft and juice is like syrup. Remove from heat and cool slightly.
9. Place mixture in a food processor or blender and puree.
10. Refrigerate overnight or until chilled.

Apple Pie Ice Cream, aka “The grand finale”:
11. Freeze the chilled ice cream base in an ice cream maker according to manufacturer’s directions. Once frozen, stir in puree and pie crust pieces and enjoy soft or freeze for a few hours! (I have some apple pie liqueur that I like to take a tablespoon of and stir in at the end!)