Apple Pie Ice Cream Recipe

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Apple Pie Ice Cream Recipe
  • Prep: 15 min. Process: 20 min./batch + freezing
  • Yield: 24 Servings
    •
15 20 35

Ingredients

  • 1-1/4 cups sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 cups milk
  • 4 eggs, lightly beaten
  • 4 cups heavy whipping cream
  • 3 tablespoons vanilla extract
  • 1 can (21 ounces) apple pie filling, chopped
  • 1 teaspoon ground cinnamon

Directions

  • 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. Yield: 3 quarts.

Nutritional Facts 1 serving (1/2 cup) equals 248 calories, 17 g fat (10 g saturated fat), 95 mg cholesterol, 81 mg sodium, 21 g carbohydrate, trace fiber, 3 g protein.

Originally published as Apple Pie Ice Cream in Country Extra November 2001, p51

Healthy Cooking

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Apple Pie Ice Cream Recipe

Apple Pie Ice Cream

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