An Apple a Day is Better with Icecream

 An Apple a Day is Better with Ice Cream

Here is a fantastic dessert that you can make ahead of any dinner event. While you can make this dessert year round, it is best when made in the fall. This time of year you have the opportunity to make it with fresh picked apples and pumpkins. So whether you like to shop at the grocery store, or in the great outdoors I hope you enjoy this amazing dessert. –KBH

Prep/Cook time…1.5 hrs. for the apples 5 hours for the ice cream. Don’t get discouraged by the long prep time for the ice cream. It is worth it!

Ingredients for the Baked Apples:

Pre-heat the oven to 350 degrees

5 medium/large sized Macintosh or similar apples (Macoun and Roma work well)

1 stick butter or margarine at room temperature (1/2 cup)

½ cup brown sugar (if your apples are tart use 1 cup)

½ tsp. cinnamon

½ tsp. ginger

¼ tsp. nutmeg

¼ tsp. allspice

Apple Juice

Start by washing the apples. Next you will want to core out the middle off the apple but not all the way through. Set the apples aside.  Place the brown sugar in the bowl and add in softened margarine.  Add the spices one at a time and mix everything together until all the spices have been incorporated. Next stuff the apples with the sugar mixture filling just to the top of the cored out hole. If you have left over sugar mixture, equally divide the sugar on top of the apples. Place the apples into the pie pan. Make sure that all of the apples touch the bottom of the pan. Before putting the apples into the oven pour apple juice into the base of the pan, covering the bottom fourth of the apples.  Cook for 1 hr. until the apples are soft.

Ingredients for Pumpkin Ice Cream:

Note: you will need to make the ice cream base and let it chill over night

1 Cup fresh pumpkin puree or canned puree

1 tsp.  vanilla extract

2 cups heavy cream

¾ cup brown sugar

5 large egg yolks

½ tsp. ground cinnamon

¼ tsp. salt

        ½ tsp. ginger

        ¼ tsp. nutmeg

        ¼ tsp. allspice       

        ½ tbsp. bourbon (makers mark works well)

If you want to make your own pumpkin puree you will need to purchase pumpkin pie pumpkins (see the photo below).

They come in various sizes but if you can try to find pumpkins on the larger side. To make puree you will need 2-3 large pie pumpkins. Start by pre-heating the oven to 400 degrees. Cut off the tops of the pumpkins. Next you will want to cut the pumpkins into quarters and remove the seeds.  Place the pumpkins flesh side down on a cookie sheet.  Pour water into the bottom of the pan and place the pumpkins in the oven for one hour.  After pulling the pumpkins from the oven, let them cool before scraping out the inside. You will want to run the pumpkin through a food processor or through a food mill before using. You will need 2 cups of pumpkin puree for the ice cream. If you have excess you can freeze the puree for up to two months.

I recommend doubling this recipe if you are planning on serving more than 4 people.  Start by mixing the pumpkin puree with the vanilla and setting it in the freezer to chill.

NOTE: the bourbon is added at the very end of the ice cream churning so do not worry if you don’t see it immediately below!

In a 2-quart pot combine 1-½ cups of the heavy cream with ½ cup of the brown sugar. Turn on the stove to medium heat and cook until bubbles form around the edge of the pot.  DO NOT WALK AWAY from the stove and do not let the mixture form a boil Remove from heat.

In a large bowl combine the egg yolks, spices and the remaining ½ cup heavy cream and ¼ cup brown sugar.

Next you will need to temper the eggs by slowly adding small amounts of the hot cream mixture into the eggs, whisking constantly.  If you add the egg mixture to the hot cream to fast you will end up with scrambled eggs in your ice cream. When the egg mixture has become slightly warm you can poor the egg mixture in with the cream and place it back on the stove.  Turn the stove back on to medium heat and stir the custard cotnstantly until it has thickened. This usually takes about 5 minutes. DO NOT WALK AWAY from the sove and do not let the mixture boil. You will know when the custard is ready if it is thick enough to coat the back of a spoon.

Pull the pumpkin mixture out of the freezer and place in a large bowl. Next strain the custard through a sieve and add it to the pumpkin puree. Wisk the custard and pumpkin together until it is combined. Cover the mixture with plastic wrap by pressing it down on top of the custard. This is to prevent a skin from forming. Place the custard in the fridge overnight.

Don’t forget: Depending on your ice cream machine you may need to chill the bowl in the freezer overnight. If you have an ice-based machine remember to stock up on rock salt and ice cubes!!!

After letting the custard chill overnight prepare the ice cream as per your ice cream makers instructions. In the last 5 minutes of churning, add in the ½ tbsp. of bourbon until combined.  You may add as much or as little (none) bourbon as you like. It adds a nice smoothness to the ice cream and a touch of flavor. 

If you like soft serve ice cream serve right away. Otherwise wait a few hours and pull it out to serve with baked apples or however you like!