no. 5 Cookies and Caramel

30 Jan



This is my desk. I’m not a kindergarten teacher, I do own a wallet (and apparently ladybug post-its). I don’t have two kids – that’s a picture of my best friend and I waiting for the bus on our first day of school. I don’t spend my days writing with colored penicls. I have a real job involving numbers and hedge funds and all that super fun stuff. But this is also how I inhaled my recent flavor – by the mug. If I could offer a serving-size suggestion for the flavor – you know on the back of the carton it would be all the nutrition facts and then serving size = 1 MUG. (There are no calories, I checked).

ice cream

Cookies and cream is one of my go-to flavors. This recipe is super fast as it does not require you to heat the milk before churning. In fact, most of the ice creams that do require heating are actually custards. Get your notebooks, I’m going to go ice cream dork on you…real quick…

According to the FDA “Ice Cream” has to be between 10% and 14% butterfat. Any more, it is considered “premium” ice cream. Any less can be a variety of forms. I see the below chart when I sleep…


All done.

This recipe is great for when you forgot to make something for a party or, in this case, a coworker is in a pinch for a birthday gift. You can sub the cookies and caramel for almost anything really…graham crackers, your favorite candy, brownies, pound cake, cinnamon, cookie dough of any kind, bacon (yeah, try it), fudge swirl, raspberry swirl, mint…the options are endless.

You might be wondering why you don’t need to heat the mixture if it contains eggs. Well, I took a Sociology of Farming class in college and I wrote my Term Paper on Eggs. See Mom and Dad THIS is where your money is going According to the Incredible Edible Egg website, yes, seriously, “Scientists estimate that, on average across the U.S., only 1 of every 20,000 eggs might contain the bacteria. So, the likelihood that an egg might contain Se is extremely small – 0.005% (five one-thousandths of one percent). At this rate, if you’re an average consumer, you might encounter a contaminated egg once every 84 years.”

Granted, if you eat ice cream and egg sandwiches at the rate I do, my odds are that I’m going to die of salmonella….tomorrow, probably. In all seriousness though, the chance of bacteria surviving after you’ve refrigerated your eggs and frozen your ice cream is highly unlikely. If something could survive that then it’s probably a cool bacteria that will turn you into Superman so I’d still eat it. Eggs act as an emulsifying agent to bind that fats in your different milks. It also creates a fluffier tastier ice cream. If you still dont want to use eggs, you stubborn thing, I’ll list substitutions below.




(Yields 1 quart and 1 pint)
(Prep time: 5 minutes)
(Inactive time: 1 hour)

2 Large fresh chilled Eggs
¾ Cup of Cane Sugar
2 Cups of Organic Heavy Cream
1 Cup of Organic Whole Milk
2 tsp of good vanilla extract
20 Oreo Cookies (crumbled to your liking)
½ Cup of Caramel Topping
Phase 1 – Whip It
Whisk eggs for about 2 minutes until fluffy. Add sugar and whisk until dissolved. Add heavy cream, milk, and vanilla.
Phase 2 – Chill Out
Let the ingredients “get to know each other” for a while – about 30 minutes in the fridge
Phase 3 – Freeze Dance
Freeze in an ice cream maker per manufacturer’s instructions. In the last two minutes, add your Oreo crumble to the mixture.

To create the caramel swirl scoop your ice cream about 2 -3 scoops at a time into the container you will freeze it in. After each 2-3 scoops drizzle a layer of caramel. You can add as much as you like! Once the mixture freezes, it will create a swirling effect.
Let the ice cream free for at least an hour before serving

*n.b. – Because this is not a custard, it will not stay fresh as long. I would try to eat this ASAP. I’ve never really had that problem, but you might not be a monster like me.

If you do not want to use eggs, substitute the eggs, heavy cream, and milk and choose for one of these two combinations
Option 1: 2 cups of organic heavy cream & ¾ cup of Organic Half & Half
Option 2:  2 cups of organic heavy cream and 1 cup of sweetened condensed milk



Happy Scooping!


no. 4 Coconut Mango

21 Jan


Happy MLK Day! I’m writing to you from my couch, before noon, in my pajamas, eating massive amounts of ice cream and flipping between the Inauguration and the History Channel. Life is SO good this morning. Let freedom ring! Today is the day to remember and reflect on the progression of human equality.  After watching Ray Lewis fall to his knees and thank God for the blessing of his big football win and hearing Barack Obama faithfully confess to protect and serve our great country for another four years, I can’t help but be grateful for the transformation of our still-young country.  While I recognize the challenges ahead for our democracy, I still believe that gratitude, an often forgotten virtue, will help us to reinforce the theme that Charles Schumer set for today’s inauguration – Faith in America’s future.


Strangely (read: embarssingly) my favorite part of the inauguration thus far – besides when Joe Biden was ROCKING OUT to the Brooklyn choir –  is that the Twitter hashtag is #Inaug2013. Inaug…what a great abbrev. I think that Penny from Happy Endings would be down with that. If you don’t watch that show you, it’s Ah-Mah-Zinggg.


So I think that this ice cream is proof that I’m going to be alone in 50 years because instead of going out and watching football with every person in my city yesterday, I had to make this. Like donteventalktomeuntilimdone had to make this ice cream. Inspired by Lebovitz’s and Britton-Bauer, the two ice cream greats..I present Coconut Mango.  A creamy, delish and worth-it treat. Besides, even if the Ravens are going to the Super Bowl, who am I kidding? I’m not going to be around in 50 years anyway, I eat ice cream 2 out of every 3 meals a day. But this is fruit ice cream, made with all organic ingredients and that means that it must be 100% good for you. Even the third bowl that I had.  Shut up, I’m right.



(makes 1  quart)

(Prep time: 1 hour)

(Inactive time: 1.5 hrs)


1 Cup of unsweetened organic shredded coconut

1 Cup of organic whole milk

2 Cup of organic heavy cream

¾ Cup of unrefined Sugar

Pinch and a little of salt

1 vanilla bean

5 organic egg yolks

½ tsp good vanilla extract

1 cup of organic dried and chopped mango

½ cup of water

½ cup of sugar


Phase 1 – Toast your nuts and heat your mango

  • Preheat oven to 350 and toast coconut on either a baking sheet or in a brownie pan for 5-8 minutes or until toasted evenly.  You’ll need to stir once or twice to make sure it’s even. Put aside
  • Place mango in a heatproof bowl. In a small saucepan bring water and sugar to a bowl. Stir until the sugar dissolves. Once boiled, pour over the mango, let cool and place in the refrigerator for later use.

Phase 2 – Soak it up

  • Slice vanilla bean in half and scrape seeds. Add seeds, the vanilla bean shell, whole milk, 1 cup of heavy cream, coconut, sugar, and salt to a medium saucepan and heat over medium heat for 5-10 min or until 145 degrees.  Remove from heat and let the flavors fuse for about an hour.
  • Reheat the mixture for about five minutes. Strain the mixture into a second medium saucepan to remove the coconut shavings. Be sure to press the coconut with a wooden spoon, once strained, to extract the maximum amount of flavor.
  • In a separate bowl, whisk egg yolks.  Temper your milk mixture into your eggs slowly to avoid cooking the

Phase 3 – Heat it up

  • Heat new mixture over medium heat to 175 degrees (about 15 minutes). Continuously stir with a rubber spatula to prevent burning.  Once complete, you have you your custard.

Phase 4 – Cool it down

  • Add the remaining 1-cup of heavy cream to a large bowl rested over an ice bath.  Add the warm mixture and stir.  Let the entire mixture cool completely in the refrigerator.

Phase 5 – Eat it up.

  • Once chilled, transfer to an ice cream maker and freeze per your manufacturers directions.  About 5 minutes before complete, add your mango to the mixture.  Scoop the ice cream from your barrel and freeze for 2-3 hours before use.
  • Put on your very chill pants, chill out and eat up.


This ice cream is so good..


..sorry, History Nerd joke.  That’s a picture of Grover Cleaveland. He was the 22nd and 24th President. Get it now? Ok I’ll drop it.

Enjoy your day! I have to clean up my ice cream bowl which I flung off the couch when I saw James Taylor at the inauguration.

Happy Scooping!

no. 3 Mooose Tracks

11 Oct


I would trade everything to re-live  three specific moments in history.

1. The Coronation of Queen Elizabeth I.  Besides the complete political, social, and religious climate change that resulted from Elizabeth taking the crown, I dream of standing in awe of the sheer opulence of her ceremony at Westminster and admiring my favorite historical backbone draped in Tudor roses. Elizabeth is the beautiful but biting woman that I aspire to be. I constantly reflect on her quote, “Though the sex to which I belong is considered weak you will nevertheless find me a rock that bends to no wind.” Lizzie, you animal, I love you.

2. V-J Day in Times Square – Yes, the famous soldier/nurse NYC kiss. Put me in line behind every other girl in history who’d dream to be that nurse or dons this poster on the wall of their college dorm room, I don’t care. Just save my spot. There’s a reason the photo is so popular, it’s brilliant . (Sidenote: Why are people so quick to cast aside something once it becomes popular?)  Not only does the contrast between the sailor’s dark uniform and the nurse’s bright whites symbolize the end of the dark days of war and the dawn of a peaceful homefront, but it also serves as one of many examples of the magic that happens in Times Square and its surrounding finger streets. These two lovers, if even that, are two of the millions of couples who have shared a kiss under the blinding lights of New York City. No where else in the history of the world has one place served as the epicenter for so many beginnings and endings whether  wordwide events or milestones in our infinitesimal lives. I’m open to hear suggestions though.

3. The blending of chocolate and peanut butter. Didn’t see that one coming, huh? I don’t know when it happened, don’t know where it happened, but it happened.  Though the ancient American civilizations discovered cocoa beans before christ, peanut butter wasn’t patented until anno domini. Actually, I don’t know how to say this in proper Latin but like way anno domini in 1884. And not by George Washington Carver but by a Canadian, Marcellus Gilmore Edson! So, maybe MGE knew what was up and smeared his peanut butter onto some French Canadian chocolate. But however it happened, sometime in the last 100 years, someone invented the combo and men, women and children everywhere applaud in gratitude.

Now, as further proof that God loves us and wants us to be happy, we have ice cream. So I took a page out of that canadian’s book and brought chocolate and peanut butter to my ice cream.  I made this batch with my fresh cream from the Kilby Farms and Trader Joe’s mini peanut butter cups. I wonder if Trader Joe knew George Washington Carver?  They seem like they’d hit it off. Upon completion, it was delivered it to my folks at work who need a little happiness in their life becauseworkisterribleandineverwanttotalkaboutit.

I was going to call this batch “This and baked goods are the only thing that get me through my work day.” but that cant fit that on my chalkboard cow, so it’ll go by its common name



(makes 1 – 1.5 quarts)

(Prep time: 35 minutes)

(Inactive time: 3 hrs)

Spice it up: Add a peanut butter swirl, use a chocolate base, double up on pb cups, or add nuts/marshmallows

Take it down: Use store bought fudge or syrup, use plain chocolate or peanut butter chips

1 cup whole milk

1 cup sugar

Pinch of salt

2 cups fresh heavy cream

1 vanilla bean, split lengthwise

4 large egg yolks

1/4 tsp. good vanilla extract

1 cup (plus a little) Trader Joe’s mini pb-cups

Fudge Ripple (recipe below)

In a medium saucepan, combine the milk, sugar, salt, and 1 cup of the heavy cream over medium heat until your mixture reaches 140 degrees Fahrenheit (about 5 minutes).  Slice and scrape the seeds of the vanilla bean and add both them and the bean to the milk mixture.  Remove the mixture from the heat and let the ingredients seep for about 30 minutes.

(Side note: Vanilla beans can be the gem of an ingredient list but are rather intimidating for first-time users.  There are some great tutorial videos on you-tube for how to properly slice and pair the bean.  Instead of tossing the shell, I drop it into my sugar canister to enrich the flavor. I usually forget I do that, though, and scream bloody hell the next time I use my sugar, thinking it’s been infested with stick bugs.  Don’t be an ass like me.)

While the milk mixture cools, prepare your ice bath. Take a large bowl and rest it atop of a bowl of freezing ice water. Pour the remaining cup of heavy cream into the bowl. In a separate bowl (lotta bowls going on), whisk the egg yolks.  Slowly pour the milk mixture from the stove into the whisked egg yolks.  I ladled a bit of the milk at a time into the eggs and whisked immediately to avoid scrambling. Once complete, heat the entire mixture to about 175-180 degrees (7-8 minutes).

If your mixture seems “eggy,” strain the custard into the chilling cream.  If not, let the mixture chill until cooled completely.  You may choose to let it refrigerate (covered) overnight.  Once cool, remove the bean, add the ¼ tsp of vanilla extract, and freeze in your ice cream maker per the manufacturer’s instructions.  Usually about 30 minutes.

In the last few minutes of freezing, add your peanut butter cups.  I store mine in the freezer so they’re perfectly frozen but more so I don’t eat them off the counter.  If you don’t have Trader Joe’s mini peanut butter cups, you can also chop reeses.

To create the ripple, add a few scoops of your ice cream into your container, drizzle a tablespoon over the cream and repeat.  Don’t stir or your product will look muddy.  When the ice cream solidifies in the freezer it will come together perfectly.

Fudge Ripple

(Prep time: 10 minutes)

Warning.  This yields a lot of fudge.  You may choose to halve the recipe or save the remaining for toppings, future ripples, or chocolate milk.

1/2 cup sugar

1/3 cup light corn syrup

1/2 cup water

6 tablespoons unsweetened cocoa powder

1/2 teaspoon vanilla extract

Whisk sugar, corn syrup, water, and cocoa in a small saucepan.  Heat over medium heat until boiling. Stir frequently to avoid scalding.  Boil for one minute.  Remove from heat. Stir in the vanilla. Cover. Refrigerate. Steal a taste. Destroy the evidence. Re-cover. Re-refigerate.


After a few hours in the freezer grab a BIG bowl, a LITTLE spoon, a GOOD friend and ENJOY.

Happy Scooping!



Kilby Family Creamery

3 Oct

I’m not used to seeing these things ’round my parts.

Until recently, it was quite rare to find a country-music fan in southern New York.  Enter high school summer nights.  I took a trip to Ohio to visit my cousin, Casey.  Casey was everything cool should be whereas I was a big nerd clothed in my older sister’s hand-me-down red Abercrombie and Fitch t-shirt with absolute certainty that because it said “A&F” than I, too, was cool.  During the trip Casey took me to my first country concert, Tim McGraw.  We wore denim skirts, cowboy hats and paisley tank tops.  Somewhere where the Green Grass Grows, the Indian Outlaw from Louisiana converted me to a tractor-loving country music junkie.  I swapped the red t-shirt for a green shirt donned with a No Cow Tipping symbol.

Problem. I had no idea what cow tipping was. And who’d want to knock over that little guy anyway? To this day, I have yet to tip a cow.  Nevertheless, something in me is drawn to the watercolor sunsets and drives across the badlands. While I still sing Kenny and Keith with a twang, my draw quickly evaporates and transforms back to a New Yawk  accent as soon as the banjo slows.

Where am I going with this? I needed exposure to the “country-life” wedged between Kentucky and West Virginia in order to fall in love with the music that’s served as my co-pilot on long-drives, my party anthem, my kareoke classic and my medicine for a broken heart.  In a similar way, I’ve  noticed that something is noticeably vacant from my ice cream making process.  Going to the supermarket and collecting ingredients is so mind-numbing. Just as pizza takes on a new flavor when baked atop the warmth of a Napoli oven, so, too does ice cream become a true comfort food when it’s made with the freshest possible ingredients.

So I went to the motherland.

Earlier this summer, The Baltimore Sun ran a challenge sponsored by the Maryland Department of Agriculture. It encouraged residents to “become an Ice Cream Trail Blazer” by sampling the homemade ice cream  at our state’s creameries. I may be a little late to the punch, but in the words of the great Barney Stinson, “Challenge accepted!” I knew the journey would be legend…wait for it…ihopeyourenotlactoseintolerantbecausethenextwordis…dairy. 

First on my list, the Kilby Family Creamery in Cecil County.  Something about this family-owned and operated farm caught my attention. According to their website, the Kilby’s have been dairying for over 100 years. The Brown family can barely hang Christmas lights let alone tend to livestock.

I made the hour-drive from downtown Baltimore on a Sunday afternoon.  One of those afternoons where the weather’s just beautiful enough to either round out the day on the couch and not feel bad about it or finally make a move for it and do something semi-productive. I like that I lead a life where going to get ice cream is considered fruitful.

Armed with the latest Luke Bryan cd, I savored the moments as the day dragged on and city roads turned to suburbs, suburbs to farmhouses and pavement to dirt.

The farm was like something out of a movie.  Well, for me at least.  I’m used to Target’s and shopping centers and here I was standing in front of cream towers, tractors, and red rocking chairs.  I explored the grounds a little, taking deep breaths of the fresh farm air to cleanse my Charm City lungs.

But then I was hungry.

I wandered over to the creamery.  For a farm 10 miles off any main road, it was bustling with the customers.  It was a no fuss shop and I loved it.  Offering 20 flavors served by the biggest smiles in the state, the Kilby Ice Cream Shop got it right.

I decided on the West Nottingham Rum Tracks described as “White Chocolate Ice Cream with a Raspberry Swirl and White and Dark Chocolate Chips.” Um, twoscoopsmakeitsnappy.  It was divine. Everything was so fresh. And could there be any better place to eat a whole lotta ice cream than sitting on a bale of hay underneath a big blue sky? The only disappointment of the day was coming to the realization that I’m now going to have to drive an hour to Cecil County every time I want some more 🙂

I may have picked up some goodies for the next post’s batch…

Happy scooping.

For more on the Kilby Family Farm: click here

To visit some Maryland creameries yourself: click here

For some twang:  click here

no. 2 Brownoffee Brittle

4 Sep


OR…Brown Butter Ice Cream with Toffee Peanut Brittle.

I discovered Jenna during my Junior year at college in Washington, DC. Unfamiliar with the concept of food blogging, I trolled through months of her posts during my first sitting.  Eventually, I found myself checking the blog daily for updates.  The creativity and honesty was shocking. I’d try to explain how cool blogging was to my roommates and friends, but no one seemed as interested as I was.  Why would you spend time cooking in the communal dorm kitchen when there was free pizza at the cafeteria?


Eventually Lauren figured it out.  I met Lauren during a Freshman Prayer Retreat the first weekend of college.  I was wearing a Keith Urban T-Shirt and trying to make new friends and Lauren, miss cardigan and flats, was searching for ways to deepen her faith.  In six years, not much has changed.  Except now instead of awkward ice breakers and whereyafroms, Lauren and I talk incessantly about  butter, heavy cream, garlic, scones, and anything and everything surrounding food.  Lauren hopped on the blog bandwagon and now we discuss JennaJess and Katy and Abby as if we’ve known them for years.  I knew that for her 25th birthday, I’d need to make Lauren something up to par with the recipes of our “friends.” After her first bite she declared “Jess would love this” and I knew I had a winner…


I started making the Toffee Peanut Brittle at 7 am on Thursday morning because, quite frankly, I’m 50 shades of crazy. I’m pretty sure my housemates want to lock me in a closet.  I was a bit disappointed, initially, thinking I had burnt the peanuts (because I was spending too much time texting Lauren in between stirring) and nearly called the whole thing off.  By the time I came home, the brittle was fine and I powered through the base.  I had begun to grow tired of waiting over night for my bases to cool, so I took a more aggressive approach with this recipe and created an ice bath for the mixture.  In reality, I wanted to wrap this recipe up in a day so that I could eat it whilst my lump was the couch watching Married to Jonas the BBC.

The recipe seems a tad overwhelming, but really, it’s not. One of the funniest parts of making ice cream is that everyone thinks you’re some sort of culinary goddess when in fact you boiled some crap and put it in a machine.  Your secret’s safe with me 😉

Go get em.


Brown Butter Ice Cream with Toffee Peanut Brittle

For the Brittle:

  • 1 c white sugar
  • 1/2 c light corn syrup
  • 1/4 tsp. salt
  • 1/4 c. peanuts (I used unsalted but would switch to salted next time ’round)
  • 2 tsp. butter
  • 1/4 cup water <– only thing you’ll see here w/o calories.
  • 1 tsp. baking soda
  • 1/4 cup of toffee bits (sold near the chocolate chips at the grocery store)
  • Candy thermometer

1. Get yourself together. Seriously, the recipe moves quite quickly and you’ll want to have everything laid out and measured so that you feel like a wizard while making it.

2. Grease a cookie sheet and set aside.

3. Bring your sugar, corn syrup, salt and water to a boil. Stir in peanuts. Continue to stir frequently until your candy thermometer reaches 300 degrees Fahrenheit. This took about 10-15 minutes which is why I got bored, started texting and nearly ruined everything. But just keep stirring.

4. Remove from heat and stir in baking soda and butter.  You’ll feel like you’re making a 7th grade science project because the mixture takes on a life of it’s own at this point.

5. Transfer to the baking sheet and use a fork to spread the brittle to about the width of the sheet.  Sprinkle your toffee evenly before the brittle hardens.

6. After 30 – 60 minutes, break the brittle. Set aside 2/3 c of finely chopped brittle for the mixture.

7. Smack the hands of anyone who picks at it.

For the ice cream:

  • 3/4 stick (6 tbsp. unsalted butter)
  • 1 c. heavy cream
  • 1 c. whole milk
  • 6 egg yolks
  • 1/3 c. white sugar
  • 1/3 c/ dark brown sugar
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 2/3 c. peanut brittle

1. In a small skillet, melt the butter and stir occasionally for about 5-7 minutes or until the mixture turns a dark amber color. Remove from heat and set aside to cool.

2. Bring your heavy cream and milk to a simmer, about 140 degrees on the candy thermometer. Remove from heat and set aside to cool.

3. Whisk/blend your egg yolks, sugar, and salt for about 2 minutes or until the mixture thickens.

4.  Add the brown butter to the egg mixture and whisk.

5.  Slowly add your cream mixture to the egg mixture taking caution not to scramble the eggs.  To avoid ruining the entire mixture, I use a ladle and ladle one scoop of the cream into the eggs at a time and then whisk to blend.  Speaking from experience, scrambled egg ice cream does not taste good.

6. Heat the entire mixture to 175 degrees, stirring frequently.

7. At this point you can either let the mixture refrigerate over night, or create an ice bath.  I added ice and water to a large bowl and let the base rest in that for about 45 minutes. Once cool, stir in the vanilla extract to intensify the flavor.

8. Once cooled completely, transfer the mixture to your ice cream maker and freeze per your manufacturers instructions.  When there is about 2 minutes left in the cycle, add your toffee peanut brittle.

9. Get a spoon

Spice it up: Instead of peanut brittle you might try cinnamon, caramel or chocolate covered pop corn as mix-ins

Take it down: substitute the whole milk for skim milk and the 6 egg yolks for one whole egg to lighten your base.  Keep in mind that this may result in a more icy-consitency because you are lowering the fat content of the base

Happy Scooping 🙂

no.1 Apple Pie

25 Aug


I was assigned a very important task at work this week. High profile, high pressure, very stressful. We had one of our senior officers visiting the Baltimore office from Scotland and it was my responsibility to organize a “typical American pot luck lunch.”  Let’s keep in mind that I work in finance. These are the tasks they assign the History majors. Whatever, I’ll take it. Get your numbers out of my face.

Since I talk about ice cream ad nauseum, I figured it was time to deliver the goods. Soo…what’s more American than Ice Cream? Apple Pie Ice Cream, of course!

I first tested out this flavor last Thanksgiving when I was using a simple non-boil technique and decided that I needed to retry the recipe. Surprisingly, I couldn’t find a single recipe that spoke to what I was looking to make. Then again, Google searching using “heated apple pie ice cream with some kind of like cookie and/or crust topping” probably wasn’t the best approach.


Nevertheless, this blend of three different recipes turned out incredible! Upon tasting it, the Scottish visitor jumped, clicked his heels together and exclaimed, “You may be halfpenny aff the shillin’ but this is bloody brilliant!” Just kidding, he didn’t say that at all. I think it was something along the lines of “Well done, Kelly.”  But he said it in my head. Don’t fire me.

Well, here you go. Would love to see/hear your attempts/feedback.

Happy churning!

Apple Pie

(makes 1 – 1.5 quarts)

(Prep time: 20 minutes)

(Inactive time: 10-12 hrs)

(churn time: 20-30 minutes, or your manufactures recommendation)


For the “crust”

  • 8 Oatmeal cookies (You could also use 5 sheets of graham crackers or 1.5 cups of teddy grahams).
  • 1 Tbsp. butter.

For the “filling”

  • 2 lg apples (or 3 small) cored, peeled and chopped.
  • 1 tsp ground cinnamon
  • 1 Tbsp white sugar.
  • 1 Tbsp butter.

For the base

  • 3 c. heavy cream.
  • 1 c. whole milk
  • 3/4 c. white sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 2 tsp. ground cinnamon

1. To prepare the crust, preheat your oven to 375 degrees.  On a cookie sheet, crumble the cookie of your choice and drizzle 1 tbsp of melted butter. (tip: I usually lay out a sheet of aluminum foil to make clean up a smidge easier).  Bake for 5-7 minutes. Set aside to cool.


2. In a large frying pan melt 1 tbsp of butter. Add your diced apples, sugar, and cinnamon and fry for 10 minutes or until the apples begin to caramelize.  Be sure to stir every few seconds. Set aside to cool

3. Heat the heavy cream and milk over medium heat, stirring frequently until the mixture reaches 140 degrees and remove. If you do not have a candy thermometer to measure temperature, heat until the back of your spoon has a thick film (usually between 7-10 minutes). Once the mixture reaches the desired temperature, remove from heat

4. While your milk is heating, blend your eggs, sugar, vanilla and cinnamon until the sugar is dissolved completely.

5. Temper your cream mixture into your egg mixture to avoid cooking the eggs.  I ladled one scoop of the cream into the eggs and whisked constantly to avoid scrambled eggs.

6. Once mixed completely, heat the mixture again to a high temp of 175.  This usually another 5-10 minutes.  Be sure to stir frequently/constantly to avoid burning the milk. Your mixture should not be at a rapid boil.


7. Refrigerate your base 10-12 hours or overnight for best results.

8. Pour the mixture into your ice cream maker and freeze per your manufactures instructions.  Add your apples and crust 5 minutes before entirely frozen.

9. Freeze for another 2-3 hours.

10. Get a spoon.