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.
APPLE PIE ICE CREAM
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 the 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!