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Apple Pie Ice Cream Recipe

American · Dessert · 50 min total

A creamy vanilla ice cream swirled with cinnamon-spiced apple pie filling and crunchy pie crust pieces, capturing the essence of classic apple pie in frozen form.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean, split and scraped, or 2 tsp vanilla extract
• 5 large egg yolks
• 2 medium apples (such as Granny Smith), peeled, cored, and diced
• 2 tbsp unsalted butter
• 1/4 cup brown sugar, packed
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice
• 1/2 cup crushed graham crackers or shortbread cookies

Instructions

1. In a medium saucepan, combine heavy cream, milk, and half of the granulated sugar. Add vanilla bean pod and seeds (or vanilla extract later). Heat over medium heat until steaming, stirring occasionally.
2. In a separate bowl, whisk egg yolks with remaining granulated sugar until pale and thick. Gradually pour about 1 cup of the hot cream mixture into the yolks, whisking constantly to temper.
3. Pour the egg mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 170°F on a thermometer). Do not boil.
4. Remove from heat. Strain custard through a fine-mesh sieve into a bowl. If using vanilla extract, stir it in now. Let cool to room temperature, then cover and refrigerate until thoroughly chilled (at least 4 hours or overnight).
5. While custard chills, make the apple pie filling. In a skillet, melt butter over medium heat. Add diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook, stirring, until apples are tender and juices thicken, about 8-10 minutes. Let cool completely.
6. Churn the chilled custard in an ice cream maker according to manufacturer's instructions until soft-serve consistency.
7. Fold in the cooled apple pie filling and crushed graham crackers or shortbread cookies until evenly distributed.
8. Transfer to a freezer-safe container, cover, and freeze until firm, at least 4 hours or overnight.

Tips

• For a smoother texture, puree half of the apple filling before folding into the ice cream.
• Serve with a drizzle of caramel sauce and extra crushed pie crust for crunch.
• Store in an airtight container with plastic wrap pressed directly onto the surface to prevent ice crystals.

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