While looking for a new apple recipe this year, I anticipated getting out the flour, baking powder, sugar and preheating the oven. Instead, cream, milk, fridge and freezer ended up producing an unusual but very interesting and delicious new apple recipe.
As well as being the perfect eat out of hand fruit the apple is so versatile. Each of the many varieties boasts its own taste and texture and just the right apple finds its way into muffins, breads, desserts, salads, juices, ciders and more.
One of my favourite varieties for eating and cooking would have to be the Macintosh although when it comes to pies the addition of a few Granny Smith provide good texture, the Macintosh breaks down a little more giving a contrasting smooth texture.
Apple Cinnamon Ice Cream, how could I pass up giving this interesting recipe a try! Like eating apple pie, what could be better than that!
However one element of a good apple pie was definitely missing but was soon remedied by adding some delicious flaky crust on the side.
Apple Cinnamon Ice Cream
2 cups finely chopped, peeled cooking apples like Macintosh
2 tablespoons butter
1 cup apple cider
1 teaspoon ground cinnamon
1 (14 ounce) can sweetened condensed milk (not evaporated milk)
1 1/2 cups half and half (10% cream)
- Cook chopped apple in melted butter over medium heat until tender, about 10 minutes stirring occasionally.
- Stir in apple cider and cinnamon, cover and simmer for 5 minutes.
- Whisk sweetened condensed milk and cream in a medium bowl until well blended.
- Stir in apple mixture and refrigerate several hours until very cold.
- Freeze in ice cream maker according to manufacturer’s directions.
- Place in a plastic container, cover and place in freezer until ready to serve.
- Remove from freezer about 10 minutes before serving to soften slightly making it easier to serve.
Notes, Tips and Suggestions
- For “crust on the side” roll out some pie crust dough brush lightly with water and sprinkle with sugar, cut out in desired shapes and bake until golden.