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, 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.
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, lightly beaten
  • 4 cups heavy whipping cream
  • 3 tablespoons vanilla extract
  • 1 can (21 ounces) apple pie filling, chopped
  • 1 teaspoon ground cinnamon
  1. 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.
  2. 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.
  3. 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.
Originally published as Apple Pie Ice Cream in Country Extra November 2001, p51

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forApple Pie Ice Cream

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
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!"

Loading Image