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Roasted Apple Pie Ice Cream

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A cider syrup and real apples give this ice cream a double dose of apple flavor; roasting the fruit bits ensures they don’t turn to icy bits in the freezer. Try brown sugar instead of white sugar for a richer, caramelized flavor.

Makes: makes about 3 cups

Ingredients:
  • STIR-INS
  • 2 medium apples
  • 2 tablespoons melted butter
  • 1 piece store-bought pie crust
  • 1 teaspoon sugar
  • 12 teaspoon cinnamon
  • 1 large egg white
  • ICE CREAM
  • 12 ounces standard cider
  • 5 large egg yolks
  • 12 cup sugar
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract

Instructions:

1. Preheat oven to 400 degrees F.
2. MAKE THE STIR-INS: Peel, quarter and core the apples. Cut each quarter lengthwise into 4 slices, then cut each slice crosswise into 4 pieces. Toss apples and butter in a 9-by-13-inch pan. Roast until browned, about 30 minutes; remove and let cool. Increase oven temperature to 425.
3. Combine the sugar and cinnamon in a small bowl. Unroll pie crust on a baking sheet. Brush with some of the egg white, then sprinkle with cinnamon sugar. Bake until golden, about 12 minutes; let cool. Break into bite-sized pieces. Reserve 3/4 cup for the ice cream. (Freeze the rest to garnish other desserts.)
4. MAKE THE ICE CREAM: In a small saucepan over medium-high heat, bring the cider to a boil. Reduce heat to a simmer and cook until reduced to 2 tablespoons, 25 to 30 minutes, watching to ensure the cider doesn’t burn.
5. Place the egg yolks in a medium bowl. In a medium saucepan over medium heat, bring the cream and milk to a simmer. Add the cider reduction. Whisk about half a cup of the cream mixture into the eggs to temper; repeat once. Pour the egg mixture into the pan with the remaining cream. Place a strainer over a large bowl.
6. Cook the custard over medium-low, stirring constantly with a heatproof rubber spatula; after the first two minutes, stop every 30 seconds or so to let the custard settle. When the mixture bubbles in the slightest (no more than 5 minutes), remove from heat and immediately pour through the strainer into the bowl; whisk in cinnamon and vanilla. Chill until cold.
7. Churn in an ice cream maker according to the manufacturer’s directions, adding the crust pieces and roasted apples just before the cycle completes. Freeze until firm.


 

Choose a New England Cider for this recipe