There are some things about being an adult that are just no fun. For instance, no longer being able to stay up ridiculously late. Or having more than a couple glasses of wine in one sitting. I mean, I can obviously still do these things, but not without wanting to die for precisely 24 hours after following the event. And then feeling like I wasted an entire day of my life lying in bed recovering. It’s just not fair. My biggest new “being an adult stinks” realization is that I can’t eat spicy food the way I used to. And spicy food is pretty much my favorite thing in all the world. The whole world. Getting old is lame.
But I’m so, so thankful that I haven’t developed any intolerances to lactose thus far in my life (I’m knocking on a giant piece of wood and silently freaking out over the possibility). Because that means that I can enjoy ice cream to the fullest extent and not have to worry about a thing… Besides gaining a bunch of pounds. Like I mentioned in my last post, I actually think I make the least about of ice cream in the summer. There are so many seasonal flavors I’m a fan of and I just can’t resist. Here’s my first fall flavor of the year… Apple Pie with Cider Caramel and Pie Crust Cookies. This fed my ice cream and my apple obsession all at once.
Apple Pie Ice Cream with Cider Caramel and Pie Crust Cookies (makes about 2 pints):
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- 2 apples, peeled, cored, and chopped (macs are my favorite)
- 1 T butter
- 1 T flour
- 1/4 C sugar
- 1/2 t cinnamon
- Pinch nutmeg
- 1 T water
- 1/2 T lemon juice
- 1 1/2 cup whole milk
- 3/4 C sugar
- 4 egg yolks
- 2 cups heavy cream
- 1/2 t vanilla extract
- 1 batch apple cider caramel (see recipe below)
- 1 batch pie crust cookies (see recipe below)
In a medium-sized saucepan, combine apples, along with butter, flour, sugar, cinnamon, nutmeg, water, and lemon juice over medium heat.
Cook, stirring occasionally for about 4-6 minutes until the apples are slightly softened.
Remove from heat and spoon apple mixture into a separate bowl. Cover and place in fridge to chill while preparing the rest of the ice cream.
Heat milk and sugar in a medium saucepan over medium heat. Stir constantly, until the mixture just reaches the point of simmer. Then remove from heat.
Lightly whisk the egg yolks in a separate medium bowl.
And then pour about half of the warm milk into the bowl with the egg yolks, whisking while you do so.
Then pour the egg/milk mixture back into the pan with the rest of the milk.
In a separate medium-sized bowl, pour the heavy cream. Strain the egg/milk mixture into the heavy cream, making sure to continue to whisk. Stir in the vanilla.
Cover with plastic wrap and place in the fridge for at least 4 hours. Here’s where I recommend you jump down and make the caramel and pie crust cookies. You’ve got time to spare, after all!
Once mixture has been sufficiently chilled, mix it in ice cream maker according to manufacturer’s directions. Mine took about 20 minutes.
When the ice cream is almost done hardening, mix in the apple mixture and cider caramel. I’d reserve a little bit, so you can drizzle it over the top of the ice cream.
Put ice cream in airtight containers and put containers in the freezer for a few more hours until it’s at the consistency of your liking. Put ice cream back in the freezer for another 4+ hours.
Now onto the caramel. I TOLD YOU this was a lot of steps. But so worth it. So very, very worth it. Promise.
Apple Cider Caramel Sauce:
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- 1/2 C granulated sugar
- 3 T butter, cut into 6 pieces
- 1/3 C heavy cream
- 1/4 t cinnamon
- Pinch salt
- 1 T apple cider
In a medium saucepan, heat granulated sugar over medium heat. Stir frequently with a rubber spatula until sugar turns into a smooth amber-color liquid. This is seriously fun to make.
Now, stir the butter into sugar. You’ll notice that the mixture will bubble quite a bit with the addition of the butter. Told you it was fun. Stir this mixture for about 2 minutes, until the butter is completely melted.
Stir the cream into the mixture and let it come to a boil. It will be bubbling like ca-razy.
Good job. Now, remove the saucepan from the heat and stir in cinnamon, salt, and apple cider. Pour the mixture into an airtight container like a mason jar. Store in fridge until you’re ready to use.
See? Making your own caramel sauce is fun AND easy and I”m in love with it.
OK, one more thing to do. But it’s OK because that ice cream takes a mighty long time to chill anyway. You may as well keep yourself busy. And pie crust cookies clearly take priority over anything else that may be on your checklist. Correct??
Technically, you may want to make these ahead of time. Because you can. And also because the dough needs to chill for an hour.
Pie Crust Cookies:
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- 1 1/4 C all-purpose flour
- 3/4 t sugar, plus more for sprinkling
- 1/2 t cinnamon, plus more for sprinkling
- 1/2 t salt
- 1 stick chilled unsalted butter, cut into small pieces
- 1/8 C – 1/4 C ice water
Put flour, 3/4 t sugar, 1/2 t cinnamon, and salt in the bowl of a food processor, and pulse to combine.
Take the small pieces of butter and add them to the flour mixture. Process for about 10 seconds, until the butter resembles peas.
Now, slowly add 1/8 C of the ice water to the mixture while continuing to process, just until the dough holds together. Take care not to over process. If more water is needed, slowly add remaining 1/8 C.
Take dough from food processor, flatten on counter, wrap in plastic wrap, and chill for about an hour.
Pre-heat the oven to 375 degrees.
Then, on a lightly floured surface, roll the pie crust dough into a large round, about 1/4-inch thick. Cut dough into shapes (I used hearts!) and place them about 1/2-inch apart on a parchment paper-line cookie sheet. Gently beat the egg in a small bowl and brush egg wash on top cookie dough. Then, sprinkle additional sugar or cinnamon over the top. Bake for 10-12 minutes, until starting to turn golden brown.
If you make the cookies ahead of time, you can store them in an airtight container.
Um, are we ready to serve our ice cream yet? Please?? OK, sure!
Remember we talked about saving a little bit of the caramel to drizzle more on top? I wasn’t kidding.
Top every dish of ice cream with a pie crust cookies. I’d crumble one over the top, too. And you’ll kind of sort of feel like you’re eating apple pie a’la mode. But then, I’m not a fan of apple pie a’la mode (I don’t want ice cream near my pie, thank you very much) and I was a gigantic fan of this dish of ice cream.
And then thank your lucky stars that you’re not lactose intolerant. Life could be so, so much worse. Unless, of course, you are lactose intolerant. And even then, I’m pretty sure there’s a pill you can take for that. Because who could resist what this ice cream is all about?
have pie without actually making an entire pie? How have I never made pie crust cookies before??
But honestly, the ice cream really did taste like apple pie, especially with the crust crumbled over the top.
We’re officially in festive ice cream season and I couldn’t be more thrilled. Is it bad that I imagine a blizzard going on outside and myself snuggling up on the couch to a fire in the fireplace and a giant bowl of ice cream on my lap? Because to me, that is the life. I’ll probably be wearing some type of long underwear, too.
Does that sound like heaven to anyone else?? Heaven could also be that same scenario, but with a jar of apple cider caramel in my lap instead of a bowl of ice cream. And a spoon.
Do you have a favorite seasonal ice cream?