Sara mentioned in her day-after-Thanksgiving post that neither one of us had the Thanksgivings we were anticipating. Because this was our first Thanksgiving in our new house (and also the first time we’ve had any kind of room to entertain), I was so excited to cook a huge dinner for guests. Until my daughter got strep throat the day before Turkey Day and we had to call it off. But there was no way that I wasn’t making all the food I’d planned on–I felt like it was a rite of passage or something to have a traditional Thanksgiving in our new house, like it wasn’t really our home until we started making those memories here.

There were a lot of leftovers.

Like most of an apple pie and most of these mini banana cream pies.

I like leftovers to a point, but I like recycled leftovers even better–nothing beats taking something you already have and turning it into something else. I’d had this idea for Apple Pie Ice Cream floating around in my head for awhile, but now that I had almost an entire apple pie, it became a reality. A delicious reality.

Since most of us don’t have most of an apple pie lying around most of the time, I’ve modified these directions to include all the ingredients of apple pie, just in its individual parts. These can be done in steps–you can make the apple pie filling a few days in advance and you can always make the ice cream custard 2-3 days before you need it. And even though I’m a pie crust purist, almost to the point of snobbery, I did use a refrigerated crust for the “deconstructed” pie, just because I figure if you’re making your own ice cream, you’ve earned enough bonus points to use refrigerated crust. But you can totally use a homemade crust if you want to.

You want to start by making your custard base. I’ve tweaked the same base that we do for our Snickerdoodle Ice Cream and Cherry Chocolate Ice Cream. Combine some whole or 2% milk with sugar in a medium saucepan and heat it over low heat until it begins to bubble around the edges (don’t bring it to a full boil). While the milk is heating, whisk some egg yolks together in a medium bowl. When the milk has heated, pour half of it into the egg yolks, whisking constantly, Return the egg/milk mixture to the saucepan and and add some heavy cream Insert a candy thermometer and cook over low heat until the thermometer reaches 160 degrees and when, if you stick the back of a spoon into the custard and run your finger through it, your finger leaves a clear track. Like this:


When the custard mixture is done, allow it to cool slightly and then refrigerate it several hours until it’s cold. This step can be done 2-3 days before freezing the ice cream.

To make the apple filling, preheat the oven to 400 degrees. Peel a few Fuji apples (my favorite for baking) and cut them into bite-sized pieces. Rub about 2 tablespoons of real butter onto an oven-safe dish or skillet (you want it generously slathered all over the pan). Mix some flour and spices in a small bowl and set aside.

Toss the apples in some lemon or lime juice and then add the flour/spice mixture to the apples.


Place the seasoned apples in the buttered dish or skillet


and cover the pan tightly with some aluminum foil. Bake in the preheated oven for 30-40 minutes or until the apples are tender and are in a thick syrup. Allow to cool. This step can be done 2-3 days before freezing; just store the cooked apples in an air-tight container in the refrigerator.

You can’t have Apple Pie Ice Cream without the crust, right?! So I just took 1 roll of refrigerated pie crust and unrolled it. I brushed the entire thing with melted butter


and sprinkled it with cinnamon sugar.

Okay, you guys are probably going to think we’re working for Williams-Sonoma on the side because we keep bringing up these adorable tiny cookie cutters. We’re not. We just love them sososososo much. I used them to cut out little star shapes,

but you could even just cut these into strips or squares–in this recipe, if you can manage to get the entire crust into the ice cream, the better it will be. I actually added both the stars and the scraps.

Carefully place the cut-outs (or cinnamon-ly sugared dough) onto a parchment-lined baking sheet and bake at 450 for about 8-9 minutes or until they’re golden brown. This step should be done the same day you freeze your ice cream, but it’s the quickest and least labor-intensive step.

Stir the apples into the chilled custard and pour the mixture into your ice cream maker and freeze according to the manufacturer’s instructions. In the final minutes when the ice cream is almost done, add the baked pie crust pieces. Transfer the ice cream to a freezer-safe container and freezer for 3-4 hours or until it’s solid enough to scoop.

 

 

 

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21comments

  1. 1
    Holly says:

    Apple pie ice cream-what an idea!! Bet it was delish:) Thanks for the great idea!

  2. 2
    Chelsea says:

    Yum! So creative! I never would have thought of this.

  3. 3
    Rowie says:

    Two favorites in one! That looks delicious! Love the creative little stars!

  4. 4
    Kristan says:

    This looks so great!! Who needs apple pie with ice cream on top, when you can have the two combined? Love it!!

  5. 5
    Jessica :) says:

    Mmm, this sounds so delicious! I love apple pie and ice cream so the combo sounds fabulous!
    I hope your daughter is feeling all better now {and that no one else in your family got sick}!

  6. 6
    Lance and Jessie Spiers says:

    this looks so delicious, but so intimidating! i want to try it. how many quarts is it? i think my ice cream maker only holds 5. is that big enough?

  7. 7
    Tara says:

    Can you recommend an ice cream maker? Thanks!

  8. 8
    Christina says:

    Mmmm…there is nothing better then apple pie and ice cream. Besides chocolate. And chicken. And…ok, well, there ARE other things that are equally as great, but the point is that this looks absolutely AMAZING and I can't wait to try it!! :)) Also, a side note to Jessie Spiers~what kind of ice cream maker do you have? Mine only holds a quart and 5 quarts is more what I need when I make ice cream. Thanks. :)

  9. 9
    Kate @ Our Best Bites says:

    Lance and Jessie Spiers–My ice cream maker holds 2 quarts, so you'll definitely be good! Don't be scared–you can totally do this! The scariest part is tempering the eggs, but just be sure and add the hot milk slowly and whisk it the entire time and you'll be fine. :)

    Tara–This is the one that Sara and I both have and we both LOVE it!
    http://www.amazon.com/Cuisinart-ICE-30BC-Indulgence-2-Quart-Automatic/dp/B0006ONQOC

    Christina–I hear you on wanting to make bigger batches. Mine is actually smaller than yours, but for me, the convenience is a trade-off for the size. Most large machines require salt and this one just has a gel cannister that you keep in your freezer. You could buy a couple of extra cannisters and then you could even have a couple of flavors! :)

  10. 10
    Mama.Mommy.Mom. says:

    That looks absolutely divine! It's only 34 degrees here right now, but I'd happily cuddle up with a blanket and a bowl!

  11. 11
    Jami Nato says:

    well you were not joking when you said, "butter the dish". LOL. that's a ton of butter.

  12. 12
    keepitsweet says:

    wow that looks so delicious

  13. 13
    keri says:

    This is great! I love the concept of this pie! Love the ice cream! Perfect for the holidays!
    dining room tables

  14. 14
    Sara @ Our Best Bites says:

    Kate, this looks soooo amazing! I'm thinking it would make a great dessert for Christmas dinner. Love the mini star cutter too, adorable!

  15. 15
    Keri says:

    So as I was coordinating the menu for a dinner party, this recipe came to mind. I remember reading it a few weeks ago on your blog and fell in love with the idea. But……I couldn't find it in your recipe index, so I Googled it. I notice that in the recipe, it mentions 2 eggs, but in the directions, it says 3 eggs. Which is the correct amount? Thanks girls for all of your hard work in posting these amazing recipes!

  16. 16
    Kate @ Our Best Bites says:

    Keri–Good catch!! It's 2. Thanks so much for letting me know! :)

  17. 17
    Keri says:

    I just finished making this ice cream and it's OUTSTANDING! It truly tastes like apple pie in a creamy ice cream. You were right about the crust-make sure it all gets in there-it makes all the difference!

  18. 18
    Robert Koci says:

    When EDY’s had a limited edition Apple Pie Ice Cream I bought and stored many canisters. When I ran out, Publix came out with a limited edition deep dish Apple pie ice cream. I bought many half gallons and recently finished the last container. Now nobody makes it. Along comes Kate and her magnificent recipe so I bought an icecream maker and now I shall NEVER run out. THANK YOU KATE!!! You’re my savior (plus you’re smokin’) Luv ya.

  19. 19
    Jen says:

    I just got done freezing this in my ice cream maker. The only concern I have with it is that it didn’t freeze very well…I think because of the apples. Every other ice cream recipe I have ever seen always says to add any solid bits, like fruit, nuts, cookies, etc. right at the end after the base has frozen. I had faith and added the apples to the ice cream base and froze them together, but by the time I got the pie pieces in, it was right back to the soupy ice cream base consistency I started with. It’s in the freezer right now and I’m sure it’ll taste good regardless, but I think next time, I’ll try adding the apples at the end with the pie pieces. Thanks for the recipe! I can’t wait to actually try it tonight.

  20. 20
  21. 21

    […] scoops vanilla ice cream, or a seasonal flavor would be good too: homemade apple pie, cinnamon, and snickerdoodle are all fabulous […]

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