This Apple Pie Ice Cream has all the elements of your favorite seasonal treat: apple pie filling, apple cider caramel, and pie crust cookies. It will convince you to keep your ice cream machine out all fall and winter long!
In a medium saucepan, combine chopped apples, along with butter, flour, 1/4 cup 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 bowl. Cover and place in fridge to chill while preparing the rest of the ice cream.
Heat milk and remaining 3/4 cup sugar in a medium saucepan over medium heat. Stir constantly, until the mixture just reaches the point of simmer. Remove from heat.
Lightly whisk egg yolks in a separate medium bowl. Pour about half of the warm milk into the bowl with the egg yolks, whisking while you do so. Pour the egg/milk mixture back into the saucepan with the rest of the milk. Cook mixture over low heat, stirring constantly, until it thickens enough to coat the back of the spoon.
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.
Once mixture has been sufficiently chilled, process in ice cream maker according to manufacturer’s directions. When the ice cream is almost done hardening, mix in the apple mixture and cider caramel, making sure to reserve some of the caramel to drizzle over the finished ice cream.
Scoop ice cream in airtight containers and place in the freezer for another 4+ hours, but ideally overnight.
Serve ice cream in bowls with pie crust cookies and extra apple cider caramel drizzled over the top.
In a medium saucepan, heat granulated sugar over medium heat. Stir frequently with a rubber spatula until sugar turns into a smooth amber-colored liquid.
Stir the butter into sugar. The mixture will bubble quite a bit. Stir for about 2 minutes, until the butter is completely melted.
Stir the cream into the mixture and let it come to a boil.
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.
Put flour, sugar, cinnamon, and salt in the bowl of a food processor, and pulse to combine.
Add small pieces of butter to the flour mixture. Process for about 10 seconds, until the butter resembles peas.
Slowly add 1/8 cup 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 cup.
Take dough from food processor, flatten on counter, wrap in plastic wrap, and chill for about an hour.
Pre-heat oven to 375 degrees.
On a lightly floured surface, roll the pie crust dough into a large round, about 1/4-inch thick. Cut dough into shapes of your choice 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. Sprinkle additional sugar or cinnamon over the top. Bake for 10-12 minutes, until starting to turn golden brown.
Place on a wire rack to cool completely. Once cooled, store in airtight containers until ready to use.