It is fall!! That means apple season is definitely here! Celebrate with a dish of spiced apple ice cream. Warm spices, cooked apples, cold cream. Perfection.
Fall is a special time in Michigan. There are orchards all around and apples of every variety.
If you have a child in school they will likely have a field trip to an orchard. Facebook is full of family apple picking photos.
This year I created a new way to enjoy apples – in ice cream!
Spiced apple ice cream is a mix of sauteed, sweetened apples (think apple pie filling), warm spices and thick raw cream.
Start by sauteing chunks of apples in butter, honey and your favorite blend of spices. Then make a rich cinnamon ice cream. Mix in the apples and let it freeze.
For the spice you can go simple with just cinnamon. Or you can add nutmeg and cloves. I actually used a cinnamon spice blend from Ground 2 Table. It worked really well.
Enjoyment all around.
Spiced apple ice cream was definitely a winner with my family. Even my in-laws got to sample some and thoroughly enjoyed it!
Maybe you’re like me and need a little crunch? Crumble some homemade pumpkin spice graham crackers over the ice cream. It’ll taste like crust so you get the full apple pie effect.
If you want to add to the creaminess and nutrition you can use pastured egg yolks. But if you don’t have access to quality eggs or you don’t tolerate eggs you can leave them out.
For sweetener cane sugar, maple syrup and honey all work. I like to use a combination of two or all three of them to create a more neutral flavor.
Now that apple season is in full swing it’s time to create some fall treats. Grab your favorite variety of apple and fresh cream. You’re well on your way to a dish of rich spiced apple ice cream.
What is your favorite way to enjoy fall and the abundance of apples?
- 2 medium apples, peeled and diced
- 2 tsp. butter (or coconut oil)
- 1 tsp. cinnamon
- optional: nutmeg, cloves or a cinnamon spice blend
- 1 Tbsp. honey
- 2 1/2 cups cream (raw if possible) (or coconut milk)
- 1/2 cp whole milk (raw if possible) (or coconut milk)
- 2 egg yolks (optional)
- 1/2 cup cane sugar, maple syrup and/or honey
- 1 Tbsp. vanilla or vodka
- 1 Tbsp. tapioca flour or arrowroot
- 1/4 tsp. unrefined sea salt
- 2 tsp. cinnamon
- Sautee apples in butter, spices and honey over medium heat about 5 minutes, until tender but not mushy. Set aside to cool.
- In a blender combine the remaining ingredients. Blend until well mixed.
- Process the ice cream in an ice cream mixer according to manufacturer's directions (it takes 15 - 20 minutes in my Kitchen Aid ice cream maker attachment).
- Transfer the ice cream to a freezer safe container.
- Stir in the apples.
- Freeze until firm.
- You can add 1/4 cup chopped crispy pecans or sugar coated pecans when you stir in the apples.
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This post is linked to Savoring Saturdays.