Monday, September 5, 2016

Apple Crisp Ice Cream

Apple Crisp Ice Cream: Savory Sweet and Satisfying

The other day I was telling my husband how I was going to make Apple Pie Ice Cream, which you can find here, because he loves apple pie. He then told me that while he does like apple pie, he prefers apple crisp much better, because it does not have a pie crust. I knew that he was not a fan of pie crusts, but never realized he preferred apple crisp to apple pie.

So, I decided why not make just make apple pie ice cream, but make apple crisp as well and see which ice cream is better. Well, as it turns out they are both good and it was too hard for me to decide which one to keep and which one to get rid of so I kept them both.
Apple Crisp Ice Cream

  • 1 tablespoon unsalted butter
  • 2 granny smith apples, peeled, cored and diced
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon nutmeg
  • 1 tablespoon brown sugar
  • Streusel
  • 3/4 cup old fashioned oats
  • 1 tablespoon all purpose flour
  • 3 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter, cold
  • Ice Cream Base
  • 2 ounces cream cheese, room temperature
  • 2 cups half and half
  • 1 1/4 cups heavy cream
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  1. Place freezer safe container, for storing the ice cream, in the freezer.
  1. In a medium saucepan, melt the butter over medium heat. Add in the apples and stir to mix. Add in the cinnamon and nutmeg, stirring to mix. Cook for about 10 minutes or until the apples begin to soften. Stir occasionally and lower heat if the apples begin to burn.
  2. Add in the brown sugar, stir to mix and cook for 2-3 minutes, or until the apples are softened.
  3. Remove from the heat and cool completely.
  4. Transfer to a storage container with a lid and refrigerate until cold.
  1. Preheat oven to 350ยบ F.
  2. In a food processor add the oats, flour, brown sugar and cinnamon. Pulse a few times to combine.
  3. Cut the butter into pieces and add to the food processor. Pulse until the mixture resembles coarse crumbs.
  4. Place the mixture onto a baking sheet lined with parchment paper or a silpat and bake for 5-10 minutes or until crisp, stirring occasionally. Remove from the oven and let cool completely.
    Ice Cream Base
  1. In a large bowl add in the cream cheese.
  2. In a medium saucepan combine the half and half, heavy cream and sugar. Heat over medium low heat until sugar is dissolved and mixture is hot, but not boiling.
  3. Pour the mixture over the cream cheese and stir until the cream cheese is melted and combined well.
  4. Cover the bowl and place in the refrigerator until completely cold.
  5. Pour the mixture into an ice cream maker and churn according to manufacturer's directions, adding the chilled apples about half way through the churning time. During the last 2-5 minutes of the churn time add in the crunchy streusel pieces.
  6. Remove storage container from freezer and transfer ice cream into it. Put lid on and freeze.
*Adapted from Fabtastic Life.
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