You didn't really think I was through making ice cream, did you? Even if I lived in the north country, I'd be making ice cream year round, but here in Florida, it's still hot. At least I used apples, with fingers crossed the arrival of fall might cool our weather just a little.
This is an interesting recipe. I took a look at the ingredient list and got to the last item and said HUH? Snickerdoodles? In the ice cream? Well, it was worth as try. Let me preface this by saying I am NOT an apple pie lover; apple crisp? Definitely. Pie, not so much. But you know me...I'll try any kind of ice cream.
The house smelled divinely fragrant of fall while I was cooking the apples. After leaving the apples and base in the fridge overnight, I put the apples and half the base in the processor the next day. It resulted in an ice cream base that had a slight texture. Rather interesting, actually.
After I churned it, I added the snickerdoodles. Even more texture. (And no, I didn't make them myself because I wasn't certain until the end I'd even use them. I bought Pepperidge Farm snickerdoodles. I was amazed they made them!)
What the snickerdoodle addition seems to do is add a pie crust element to the ice cream. Sounds weird, I know. I crumbled them up pretty good, but when you eat the ice cream, they're there in the background. Not bad. Not bad at all.
Apple Pie Ice Cream
From the Brown Eyed Baker
Yield: 1 quart
Ingredients for the Apples:
¼ cup light brown sugar
1 tablespoon unsalted butter
2 medium Granny Smith apples, peeled, cored and cut into 1-inch chunks
1 teaspoon ground cinnamon
Ingredients for the Ice Cream:
5 egg yolks
1/3 cup granulated sugar
1¾ cups heavy cream
¾ cup whole milk
¼ teaspoon kosher salt
1 teaspoon vanilla extract
½ cup chopped snickerdoodles
Cook the Apples: Combine the brown sugar and butter in a medium skillet over medium heat. When the butter is melted and bubbly, add the apples and cinnamon. Cook, stirring frequently, until the apples are softened and most of the liquid has evaporated, 10 to 15 minutes. Remove from the heat and let cool. Store in an airtight container in the refrigerator until ready to use.
Make the Ice Cream Base: In a medium bowl, whisk together the egg yolks, then whisk in 2½ tablespoons of the sugar. Set aside.
In a medium saucepan, stir together the cream, milk, salt and remaining sugar over medium-high heat. When the mixture approaches a simmer, reduce the heat to medium.
Ladle some of the hot cream mixture into the egg yolk mixture, whisking constantly. Repeat once more. Using a rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.
Cook the mixture over medium heat, stirring constantly, until it is thickened, coats the back of a spatula and reaches 170 to 175 degrees F on an instant-read thermometer. Strain the base through a fine-mesh sieve into a clean bowl. Set the bowl in an ice water bath and stir occasionally until cool. Cover and refrigerator overnight.
Churn the Ice Cream: When you’re ready to puree the ice cream, combine the cooked apples with the vanilla extract and half of the chilled custard base in a blender or food processor. Puree until smooth.
Combine the pureed mixture and the remaining custard base in the bowl of your ice cream machine and freeze according to the manufacturer’s instructions. Add the chopped cookies during the last minute or so of churning, or fold them by hand when it has finished. Transfer the ice cream to a freezer-safe container and freeze.