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Apple Pie Ice Cream

Apple Pie Ice Cream with Cinnamon Swirls and Buttery Crust Chunks Recipe

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 440
Ingredients Method Notes

Ingredients
  

  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup granulated sugar
  • 5 large egg yolks
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • Pinch of fine sea salt
  • 2 tbsp unsalted butter
  • 2 cups diced peeled apples
  • ¼ cup packed light brown sugar
  • ½ tsp ground cinnamon
  • 1 tbsp cornstarch + 1 tbsp cold water
  • 1 sheet store-bought pie crust, baked and crumbled (about 1 cup)

Method
 

  1. In a saucepan, warm the heavy cream, milk, sugar, and 1 tsp cinnamon until steaming. Whisk egg yolks, temper with hot cream, return to pan and cook until custard coats the back of a spoon, 5-7 minutes. Strain, add vanilla and salt, and chill at least 4 hours.
  2. Melt butter in a skillet, add apples, brown sugar, and ½ tsp cinnamon. Cook 6-8 minutes until tender. Stir in cornstarch slurry and cook 1 minute. Cool completely.
  3. Preheat oven to 375°F. Bake pie crust on a sheet until deep golden, 10-12 minutes. Cool and crumble into 1 cup pieces.
  4. Churn chilled custard in ice cream maker until thick and soft, 20-25 minutes.
  5. Layer churned ice cream, apple mixture, and crust crumbles in a container. Gently fold to create ribbons.
  6. Freeze at least 4 hours until firm. Let stand 5 minutes before scooping.

Notes

Plan ahead: the custard needs to chill for at least 4 hours (or overnight), and the finished ice cream requires another 4 hours in the freezer to firm up. The apple mixture and crust can be made a day ahead.