Hi Everyone! Sorry for not posting the last two weeks, I had a challenging week and then I went and hiked the buffalo river trail and was without internet/computers/technology for 4 days. So despite having this recipe laying around for a couple of weeks, I’m just getting around to posting it for you, and I’m sorry about that because this honey apple ice cream is delicious. I know the weather is cooling down and you may not be wanting ice cream right now, but you want this ice cream.
Seriously, make this from the apples you pick at the orchard (I brought some home with me when I went to Michigan two weeks ago and it was the best decision I’ve ever made). It may seem like ice cream is summer but this honey apple ice cream is very fall. Doesn’t feel fall enough? Pour even more cinnamon in it, like it’s already cinnamony and amazing but add more! Add some nutmeg! Do your thing and make it fall!
But really, this ice cream is good. It’s a lovely comforting dish to end a rough day on. There are delicious bites of apple. Lovely swirls of honey, and it’s not overly sweet. Just lovely, creamy, cinnamony, goodness.
You just cook up the apples until softened with some honey and a cinnamon stick
Then collect the juice and puree/smash half the apples and let things come to room temperature for 30 minutes.
Combine everything and pour it in an ice cream maker. The best part? You only have to let this ice cream churn for 20 total minutes. It churns up quickly and you can eat it and fall in love with it right away.
And for those of you who’ve missed it, I recently posted a baking basics class on skillshare. The introduction video is below and if you sign up using this link you’ll get 3 months of skillshare premium for $0.99, which gives you access to not only my class but their whole library, which has recently been flooded with a plethora of totally amazing culinary courses!
- 3 granny smith apples (cored peeled and diced)
- 1/4 cup honey
- 1 cinnamon stick
- 1 cup brown sugar
- 1 1/4 cup whole milk
- 2 3/4 cup heavy cream
- 1 1/2 tsp vanilla extract
- In a large sauce pan cook the apples and the honey with the cinnamon stick on medium head until the apple are softened. Stir every couple minutes but allow the mixture to boil for a minute at least.
- When the apples are soft, discard the cinnamon stick, and place half the apples in a bowl in the fridge to cool and puree the other half with a food processor, a blender, or just mash with a fork. Allow to cool to room temperature.
- After the apples have cooled, in a large bowl, stir together the whole milk and the brown sugar. Then add the heavy cream, vanilla extract, and apple puree and mix until just combined.
- Pour the mixture into your ice cream machine and allow to churn for 15-20 minutes, or until the mixture begins to thicken. Then add the diced apples and allow to churn for another 5 minutes.
- Serve immediately or freeze for at least 2 hours for a thicker consistency.