Apple Cinnamon Ice Cream

Here is our second recipe for you for #IceCreamWeek, delicious Apple Cinnamon Ice Cream. I wasn’t actually sure how I was going to make this one. Did I want a thin swirl, it all incorporated together, chunky??

Hmmm, I had to think!! I thought about a recipe I had done before for cinnamon apples that you serve with ham, chicken or pork. I thought I would incorporate that into a vanilla ice cream and that is what I did!!

Rich, creamy and fun is what this ice cream is all about!! I love the combination of apple and cinnamon together and so does our daughter. This was her second pick for our #IceCreamWeek and I had to agree with her that it was a great idea!!

Chunky and full of fall flavors. Apple Cinnamon ice cream is a great ice cream to enjoy in the up coming season. I wanted to call this ice cream, cinnamon apple pie ice cream but I omitted making the crust part. I guess if you had it in a cone or waffle cone that could constitute for the crust!! But in a cute little bowl is how I served it!!

Apple Cinnamon Ice Cream Recipe

Tara Noland

A delicious ice cream with gorgeous fall flavors of cinnamon and apples

5 from 2 votes

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Course Dessert

Cuisine American

Ingredients

 

Apple Swirl

• 2 Granny Smith apples small diced
• 1/2 cup water
• 1 Tbsp. corn starch
• 1 tsp. good quality cinnamon
• 1/2 cup brown sugar
• pinch of salt
• 1 Tbsp. butter

Vanilla Ice Cream

• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 2 Tbsp. vanilla spiced sugar or one vanilla bean scraped mixed with 2 Tbsp. sugar
• 6 large egg yolks
• 1/2 cup sugar

Instructions

 

• In a heavy bottom pot add the milk, 1 cup cream and the 2 Tbsp. of vanilla spiced sugar. Cook until bubbles form around the edge about 5 min.
• Meanwhile whisk the egg yolks with the remaining sugar and 1/2 cup cream. Remove the milk from the burner and whisk in about 1/2 cup of the hot mixture into the egg mixture. Slowly pour the egg mixture into the hot milk mixture while whisking. Return the pot to a medium heat and stir with a wooden spoon. Do not let the mixture boil. Stir constantly until it is thick enough to coat the back of a spoon, about 4-6 min. Strain through a fine mesh sieve into a bowl. Discard vanilla bean if using.
• Place the bowl in a larger bowl filled with ice. Stir occasionally until cool. Cover with plastic wrap directly on the top to prevent a skin. Refrigerate 3-24 hours.
• While the custard chills make the apples. Place the apples in a heavy bottomed pot. Mix the water and cornstarch together and add to the pot along with the brown sugar, cornstarch and salt. Slowly simmer the apples until tender stirring very often for about 20 min. The mixture should be thick and gooey with chunks of apples still not a sauce. Let cool. Mash apples slightly if desired. Let cool completely in the fridge.
• Pour the mixture into an ice cream maker and follow manufacturer’s directions. Layer the apples and ice cream in a container. I did a total of 4 layers. Freeze until firm, at least 3 hours.

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

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