Tuesday, February 24, 2009

Not Quite Apple Pie A La Mode

Q: What do you get when you combine a sauce anglaise with this glop?
A: A tribute to the Blond Duck's Pie Week!

Confession being good for the soul, I'll admit once again that I don't do well
with pie. Oh, I can make a great graham cracker crumb crust, and fill it with marvelous cream fillings. Regular pie crust sends me running in fear to Pillsbury and their "fit it in your own pie plate and pretend you're competent" crust in the refrigerator case.

My dearly beloved adores pie. His mother was a champion pie baker in her day (although she has refused to cook anything since she was widowed in 1988). She made mountains of cookies, too. At least I can keep up with her in the cake department *sigh*.

All that being said, let me introduce you to Apple Pie Ice Cream. "
Marvelous!" proclaimed Ryan with his first bite. His Daddy concurred; they ate a lot.


3 cups heavy cream
1 cup milk
3/4 cup sugar
4 egg yolks
1 tbsp vanilla extract
2 cups shredded apple

2 tbsp brown sugar
3 tbsp white sugar
2 tsp cinnamon
1 tsp cornstarch
1 tsp vanilla extract
2 tbsp butter
2 tbsp water

In a microwavable 2 cup measuring cup, combine all the filling ingredients. Microwave 1 minute, stir, and microwave 1 more minute. Set aside to cool.

In a large microwavable bowl (like my Pampered Chef batter bowl), combine the cup of milk with the sugar. Microwave 2 minutes, until the sugar is dissolved. Pour some of the hot milk into the egg yolks and stir, then whisk into the hot milk mix. Microwave another 3 to 4 minutes, stirring every 30 to 45 seconds, until the mixture thickens. Don't let it boil, to keep th
e eggs from curdling. When it's done, add the cold cream and vanilla; whisk vigorously and put in the refrigerator to chill. (Note, if anyone cares: if you put your cream in the freezer, in 30 minutes the bottom inch will have frozen into a slushy mix, and you'll have to cut the carton open to scrape it out.)

When the custard mix is cold, freeze in your ice cream maker according to manufacturer's directions. A minute before it's finished, spoon the pie filling into the ice cream, let it combine, and scoop into a bowl. Freeze at least 3 hours before serving.

As Ryan said, "Marvelous!" (And, yes, I ate this scoop; it was well worth the calories!)

Happy Mardi Gras, everyone; tonight I'm making a King Cake!


buffalodick said...

Well, grew up in Michigan, with Dutch heritage to boot, you can safely say I have eaten a lot of apple desserts in my day. Placed twice in the top five in our State BB-Q cook-off in dessert catagory with apple crisp- made over charcoal! Apples and ice cream were made for each other!

Pam said...

I am impressed that you only ate one scoop - I would have had 3-4. Looks and sounds delicious.

Katherine Roberts Aucoin said...

I am glad you got a bite of ice cream this time! This sounds amazing, now I have another type of ice cream to make! I'm drooling!

Paula said...

Now this is what I call efficient eating ... ice cream and pie all in one! You've got the major food groups covered, too ... fruit, dairy, and protein! :-)

The Blonde Duck said...

Now you're a princess of pie! Congrats!

Where's my ice cream?

Bunny said...

Oh yes!! Apple pie ice cream, I'm gonna have dreams about it!!

Anonymous said...

Sounds SO good. I never could make pie crust worth a hoot until I discovered a great no fail recipe, now it's as easy as pie. The secret is milk:).....and I use my food processor.

pam said...

This sounds absolutely fabulous. I am bookmarking it until it gets a little warmer, or I just can't wait anymore!

grace said...

i might've said this to you before in regards to another ice cream, but it's official--this one's the best ice cream ever. i LOVE it. :)

Peter M said...

The ice cream Queen strikes again!

Unknown said...

This apple pie ice cream sounds great!