Apple ice cream

I first thought about making this when I first had a conversation with Betty. I'd mentioned that I bought an ice cream maker, so she asked if she'd have many choices of ice cream when she visits me... anyway, she said she didn't have any favorites for ice cream, so I asked her what her favorite dessert was, and she told me it was fruit custard. Since ice cream can be frozen custard (if I use eggs), it wouldn't be a stretch at all to make ice cream with a variety of fruits. Two that came immediately to mind were apples and oranges (more specifically, mandarin oranges, AKA tangerines). I guess that's kind of cliché.

This turned out better than the tangerine ice cream I made earlier (I'll have to try and improve that recipe next time).


2 Granny Smith apples
2 cups heavy cream
1/2 lemon
3/4 cup sugar
1/8 teaspoon ground cinnamon
1/4 teaspoon pure vanilla extract
pinch of salt

Peel and core the apples. Dice half an apple, and purée the rest. Juice half a lemon and combine with the diced apple, then stir in a little bit of sugar. Set aside and allow to macerate.

Combine the apple purée, sugar, cinnomon, salt, and vanilla extract with a blender on low, for about 2-3 minutes to dissolve the sugar. Combine with heavy cream.

Turn on ice cream maker, and pour in the mixture, as well as the sugar/lemon juice mixture used to macerate the diced apples. When the ice cream is nearly set (20-25 minutes in ice cream maker), add the diced apples. Continue churning for another 5 minutes, or until set.

Move to container and freeze for 2-5 hours for hard set. Earlier (or none at all) for soft serve.

Makes 1 1/2 quarts.