Apple Ice Cream

It’s September, which means apples! (Obvs.)

Of course it also means:

  • back to school mania
  • unpredictable weather
  • summer merchandise blow-out sales

If you’re experiencing these September symptoms, then I have the perfect dessert for you. It’s pretty easy. It’s no-bake. It tastes like fall and feels like summer.

It’s apple ice cream!

apple ice cream

(And if you don’t have an ice cream maker already, you can bet your britches there’s one at a super discounted rate somewhere near you.)

Apple Ice Cream

Three egg yolks
Three tbsp sugar
Six cups apple juice (100% juice), divided
One cup heavy cream
1/2 cup apple jelly

Freeze the bowl of your ice cream maker as per the manufacturer’s instructions.

Pour two cups of the apple juice into a small saucepan; pour the other four cups into a medium saucepan. Set both pans over high heat and let them reduce–the two cups should reduce by half (to one cup, after about fifteen minutes) and the four cups should reduce by three-quarters (to one cup, after about half an hour).

When the two cups have reduced to one cup, reduce the heat and add the sugar to your egg yolks, whisking vigorously until they’re pale and thick. Temper the eggs with the hot juice by drizzling it drip by drip into the egg mixture, all the while whisking the heck out of the eggs. Once about half of the juice is in your yolks, pour the yolk mixture back into the pan with the rest of the juice and cook over medium-low heat until it begins to thicken and you can draw a line that holds in the custard on the back of your spoon. Add your apple jelly and cook a few minutes longer, until the apple jelly dissolves. Remove from heat and stir in the whipping cream until combined. Pour into a bowl, cover with cling wrap, and refrigerate.

When the four cups of juice is reduced (about the same time the ice cream base is ready, most likely) chill that, too.

Both the custard and the juice reduction should be TOTALLY COLD before you move on to the next step.

When the two liquids are cold, set up your ice cream maker. Pour both liquids together into the bowl and get that sucker going. Churn and chill according to manufacturer’s instructions.

Et voilà! You have apple ice cream. Not sorbet, not sherbet–ice cream. Betcha’ve never had anything like it.

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