Ben and Jerry’s used to have an apple pie ice cream that I was obsessed with, but apparently I was the only one. When they discontinued it, I went to every store in my area and bought up all the remaining pints. I nursed that stash of ice cream for as long as I could, and have been mourning its loss ever since. So of course Apple Pie Ice Cream had to be one of my first ice cream experiments. I can’t tell you how ecstatic I am that I figured out how to bring back the ice cream I thought was lost to me forever.
Guessipe
- 2 TBSP butter
- 1 cup sugar (1/4 cup for apples, 3/4 cup for cream)
- 2 cups apples, peeled and diced
- 2 tsp cinnamon (1 tsp for apples, 1 tsp for cream)
- 2 cups heavy cream
- 1 cup half and half
- 1 tsp vanilla
- 1/4 tsp salt
- 1 cup graham crackers, broken up
Cook the butter, 1/4 cup sugar, apples, and 1 tsp cinnamon over medium heat until the apples get tender. Refrigerate overnight.
Whisk together the heavy cream, half and half, 3/4 cup sugar, 1 tsp cinnamon, vanilla, and salt until the sugar dissolves. Refrigerate overnight.
Churn in an ice cream maker until the ice cream crawls up the sides of the bowl (about 25 minutes).
Transfer to a chilled glass container and fold in the chilled apple mixture and graham cracker pieces. Press plastic wrap onto the surface of the ice cream, and freeze for at least 4 hours before serving.
