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Apple Pie Ice Cream

 Apple Pie Ice Cream
As a mother of a young family, I appreciate recipes that youngsters really enjoy. This is certainly one of them.
24 ServingsPrep: 15 min. Process: 20 min./batch + freezing


  • 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 McCormick® Pure Vanilla Extract
  • 1 can (21 ounces) apple pie filling, chopped
  • 1 teaspoon ground cinnamon


  • 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

2 of 2

Apple Pie Ice Cream (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.