Archive | August, 2012

no.1 Apple Pie

25 Aug

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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.

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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)

Ingredients:

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.

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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.

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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.

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