Apple Ice Cream

Ice cream is one of those truly versatile foods. There are so many unique flavors and variations out there. This apple ice cream has an incredible flavor and was easy to make. Enjoy!

What I Loved

I am a sucker for really good apple pie. There is something divine about having a bite of warm pie with vanilla ice cream. It somehow manages to hit all of the right notes. The thing I absolutely loved about this apple ice cream recipe, was that it gave me a refreshing apple pie experience on a hot summer day. I loved the sweet and creamy decadence of this dessert. It was rich and indulgent. I was afraid that the apple flavor would get lost. However, the apples delivered a bright punch that was very noticeable, and delicious.

The thing that I love about this recipe is that the rich custard is the perfect base for any fruit you want to add. If you would rather do raspberries or strawberries, feel free. Furthermore, if you want a solid vanilla ice cream omit the fruit entirely and just freeze the custard. Either way, you are going to love this recipe!

Original Recipe From 1850 For Apple Ice Cream

Make rich boiled custard, and mash into it the soft ripe fruit, or the grated or cooked hard fruit, or grated pineapples. Rub all through a sieve, sweeten it very sweet, and freeze it. Quince, apple, pear, peach, strawberry, and raspberry, are all good for this purpose.

Recipe For Rich Custards

  • One quart of cream.
  • The yolks of six eggs.
  • Six ounces of powdered white sugar.
  • A small pinch of salt.
  • Two tablespoonfuls of brandy.
  • One spoonful of peach water.
  • Half a tablespoonful of lemon brandy.
  • An ounce of blanched almonds, pounded to a paste.

Mix the cream with the sugar, and the yolks of the eggs well beaten, scald them together in a tin pail in boiling water, stirring all the time, until sufficiently thick. When cool, add the other ingredients, and pour into custard cups.

Updated Method

For the Apples:

  • 3 Granny Smith apples grated
  • 1 tsp cinnamon
  • zest of 1 lemon
  • juice of 1 lemon
  • 1/2 cup sugar

Bring all ingredients to a boil. Stir constantly. Reduce heat to medium low and simmer stirring occasionally. The apples should reduce down to an apple jam. Once they are reduced remove from heat and set aside.

Reduce Apples

For The Rich Custard:

  • One quart of cream.
  • 6 egg yolks
  • 6 ounces powdered sugar
  • 1 tablespoon vanilla extract
  • 1/4 tsp salt

Beat the egg yolks well. Mix the cream with the sugar, vanilla extract, salt, and the yolks together. Scald these ingredients in a double boiler while stirring occasionally. Add the apple mixture and stir well. Place in the fridge and cool before freezing.

What I Learned

I learned that it never hurts to experiment with different ice cream flavors. You never see apple ice cream in the stores, and I don’t know why that is. I felt that the flavor was amazing. However, I felt that it was a little heavy handed on the cinnamon. I enjoy cinnamon, but you can reduce it if needed.

Fortunately, I had an ice cream machine to freeze my custard. If you don’t have an ice cream machine, but still want to enjoy this apple ice cream recipe, try following the instructions in this video.

Importance of a double boiler

One last thought. I have had a really hard time with custards in the past. Previous recipes I’ve done have not turned out well if they involved a custard. This was the first time I used a double boiler for my custard making, and I feel that it was a big game changer. In the future, I will use a double boiler any time I make a custard.

Original Recipe Reference

Miss Beecher’s Domestic Receipt Book. 1850

Apple Ice Cream You Simply Must Try!
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