Apple Pie Ice Cream Recipe

5 1 1
Apple Pie Ice Cream Recipe
Apple Pie Ice Cream Recipe photo by Taste of Home
Publisher Photo

Apple Pie Ice Cream Recipe

Read Reviews
5 1 1
Publisher Photo
As a mother of a young family, I appreciate recipes that youngsters really enjoy. This is certainly one of them.
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Process: 20 min./batch + freezing
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Process: 20 min./batch + freezing

Ingredients

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

Directions

In a large saucepan, combine sugar, flour and salt; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir about 1 cup hot mixture into eggs; return all to the pan, stirring constantly. Cook and stir until the mixture reaches 160°. Remove from the heat; set the pan in ice and stir the mixture for 5-10 minutes. Whisk in cream until blended. Add pie filling, vanilla and cinnamon. Cover and refrigerate overnight. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Yield: 3 quarts.
Originally published as Apple Pie Ice Cream in Country Extra November 2001, p51

Nutritional Facts

1/2 cup: 248 calories, 17g fat (10g saturated fat), 95mg cholesterol, 81mg sodium, 21g carbohydrate (18g sugars, 0 fiber), 3g protein.

  • 1-1/4 cups sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 cups milk
  • 4 eggs, beaten
  • 4 cups whipping cream
  • 1 can (21 ounces) apple pie filling, chopped
  • 3 tablespoons vanilla extract
  • 1 teaspoon ground cinnamon
  1. In a large saucepan, combine sugar, flour and salt; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir about 1 cup hot mixture into eggs; return all to the pan, stirring constantly. Cook and stir until the mixture reaches 160°. Remove from the heat; set the pan in ice and stir the mixture for 5-10 minutes. Whisk in cream until blended. Add pie filling, vanilla and cinnamon. Cover and refrigerate overnight. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Yield: 3 quarts.
Originally published as Apple Pie Ice Cream in Country Extra November 2001, p51

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MY REVIEW
lily_2012 User ID: 6813088 56998
Reviewed Dec. 3, 2012

"This is my favorite homemade ice cream recipe ever. I make this at least once a month!"

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