HOME | DD

Description
Apple Pie Ice Cream. Oh, yes, that's what this is. Apple. Pie. Ice. Cream. I thought I'd try it and I happened to come across a recipe in the Unofficial Harry Potter Cookbook that had what I needed to make the apples and "crust" work.

So I tried it, using my actual apple pie recipe as a base.

+ = my addition

Apple Filling:
2T butter
1 tart and 1 sweet apple, peeled, cored, and sliced into 1/4inch pieces.
2T dark brown sugar (and I do mean dark, ladies and gentlemen)
1/4 tsp cinnamon
+lemon juice
+ground nutmeg
+allspice
+ground ginger

Chop the apples, then toss with some lemon juice. No, I don't measure. I'm sorry.
Melt the butter, then add the apples, sugar, and spices.
Cook over medium-high heat, stirring constantly, scraping the bottom so nothing sticks.
You'll be cooking for about 10 minutes, depending on if your stovetop isn't an evil f***ing POS electric one and will maintain a steady heat.
The apples will be soft, and caramelized.
Cool on the counter, then chill in the fridge. I chilled mine about 3 hours.

Crumble Topping, Baby. Awwww yeah
1/2c AP flour
2T dark brown sugar
2T white sugar
1/2t cinnamon
1/8t ground nutmeg
4T butter, chilled and cut into small pieces

Preheat the oven to 350, then get read to either a) use your pastry cutter or b) get your hands messy. If you're like me, you'll end up doing both.
You need to mix the dry ingredients together, then add the butter and work it in. I used the pastry cutter to start to avoid using my warm hands on cold butter....or at least until I got annoyed, said "screw this", and finished it.
The consistency needs to be "wet sand", says the book. And that's pretty accurate. Crumble it over a cookie sheet, then bake it for 15-20 minutes until golden brown.
**Larger pieces may be soft to the touch. THAT'S OKAY. DON'T BURN THE REST OF THE SHEET TRYING TO MAKE THEM "CRUNCHY".**
Cool to room temp, then chill it in the fridge. I ended up chilling it about 2 hours, which was pretty rad.
**Seriously, these things get crunchy in the fridge, then STAY that way, even outside of the ice cream!**

Vanilla Ice Cream
From my Cuisinart's little recipe book. And awesome. You CAN use whatever vanilla ice cream you'd like as a base: I used this one because It's easy.

1c whole milk (I used 2%, like a boss)
3/4c white sugar
1 pinch salt
+Ground ginger - a lot. This was awesome.
+ground nutmeg - a little.

Whisk that all together until the sugar has dissolved. It should be nice and frothy!!

Add in:

1T vanilla extract. Or some real vanilla beans. Or, hell, both. This time, I used extract.
2c HEAVY CREAM

Mix it happily all together. You happy? Good. I'm happy.

Cover it and chill it until you're ready to make your ice cream.

MAKING THE ICE CREAM

Pour the vanilla into the maker and let it go until it's almost done, just nice and smooth and creamy. (I ended up adding more ginger and nutmeg at this stage. Because ginger in apple pie is a godsend, and nutmeg just sends down the choir of angels. )

Spoon in that sticky, appley goodness, then start dropping in your crumble.

Let it run for 2-3 minutes, until it's all mixed in.

Put it in a container, and chill it - don't lick the bowl of the ice cream maker. It won't end well!

If you want, you can reserve some crumbles for serving, but they DO stay crunchy in the ice cream! I reserved some because I wasn't sure, Bobby loves the crunchies, and my ice cream maker was threatening to overflow.

Then serve and enjoy!!!!

Description
Apple Pie Ice Cream. Oh, yes, that's what this is. Apple. Pie. Ice. Cream. I thought I'd try it and I happened to come across a recipe in the Unofficial Harry Potter Cookbook that had what I needed to make the apples and "crust" work.

So I tried it, using my actual apple pie recipe as a base.

+ = my addition

Apple Filling:
2T butter
1 tart and 1 sweet apple, peeled, cored, and sliced into 1/4inch pieces.
2T dark brown sugar (and I do mean dark, ladies and gentlemen)
1/4 tsp cinnamon
+lemon juice
+ground nutmeg
+allspice
+ground ginger

Chop the apples, then toss with some lemon juice. No, I don't measure. I'm sorry.
Melt the butter, then add the apples, sugar, and spices.
Cook over medium-high heat, stirring constantly, scraping the bottom so nothing sticks.
You'll be cooking for about 10 minutes, depending on if your stovetop isn't an evil f***ing POS electric one and will maintain a steady heat.
The apples will be soft, and caramelized.
Cool on the counter, then chill in the fridge. I chilled mine about 3 hours.

Crumble Topping, Baby. Awwww yeah
1/2c AP flour
2T dark brown sugar
2T white sugar
1/2t cinnamon
1/8t ground nutmeg
4T butter, chilled and cut into small pieces

Preheat the oven to 350, then get read to either a) use your pastry cutter or b) get your hands messy. If you're like me, you'll end up doing both.
You need to mix the dry ingredients together, then add the butter and work it in. I used the pastry cutter to start to avoid using my warm hands on cold butter....or at least until I got annoyed, said "screw this", and finished it.
The consistency needs to be "wet sand", says the book. And that's pretty accurate. Crumble it over a cookie sheet, then bake it for 15-20 minutes until golden brown.
**Larger pieces may be soft to the touch. THAT'S OKAY. DON'T BURN THE REST OF THE SHEET TRYING TO MAKE THEM "CRUNCHY".**
Cool to room temp, then chill it in the fridge. I ended up chilling it about 2 hours, which was pretty rad.
**Seriously, these things get crunchy in the fridge, then STAY that way, even outside of the ice cream!**

Vanilla Ice Cream
From my Cuisinart's little recipe book. And awesome. You CAN use whatever vanilla ice cream you'd like as a base: I used this one because It's easy.

1c whole milk (I used 2%, like a boss)
3/4c white sugar
1 pinch salt
+Ground ginger - a lot. This was awesome.
+ground nutmeg - a little.

Whisk that all together until the sugar has dissolved. It should be nice and frothy!!

Add in:

1T vanilla extract. Or some real vanilla beans. Or, hell, both. This time, I used extract.
2c HEAVY CREAM

Mix it happily all together. You happy? Good. I'm happy.

Cover it and chill it until you're ready to make your ice cream.

MAKING THE ICE CREAM

Pour the vanilla into the maker and let it go until it's almost done, just nice and smooth and creamy. (I ended up adding more ginger and nutmeg at this stage. Because ginger in apple pie is a godsend, and nutmeg just sends down the choir of angels. )

Spoon in that sticky, appley goodness, then start dropping in your crumble.

Let it run for 2-3 minutes, until it's all mixed in.

Put it in a container, and chill it - don't lick the bowl of the ice cream maker. It won't end well!

If you want, you can reserve some crumbles for serving, but they DO stay crunchy in the ice cream! I reserved some because I wasn't sure, Bobby loves the crunchies, and my ice cream maker was threatening to overflow.

Then serve and enjoy!!!!