Creamy Apple Crisp Ice Cream with Cinnamon Apples and Oat Crumble
This Apple Crisp Ice Cream takes the best part of a fall dessert and folds it right into creamy, slow-churned vanilla custard. You get chunks of apple, golden oat topping, and cold, silky ice cream all at once. It's a treat that's every bit as good as it sounds.
Servings 10
Calories 270kcal
Ingredients
- 1 cup whole milk
- 2 cups heavy cream
- ⅔ cup sugar
- 6 egg yolks
- ⅛ teaspoon salt
- 1 teaspoon vanilla
- 1 cup apple crisp chopped
Instructions
- Add milk, cream, sugar and salt to a saucepan over medium-low heat. Bring to a simmer and remove from the heat.
- Whisk the egg yolks together in a large measuring cup or bowl. Gradually add 1 tablespoon of the hot milk mixture to the egg yolks, whisking until combined. Continue slowly adding the warm milk until the egg mixture is warm. Then slowly add the warm eggs to the hot milk, whisking constantly until incorporated.
- Return to the heat and cook for about 5 minutes until it is slightly thick and coats the back of a spoon. Stir in vanilla. Pour it through a wire sieve into a bowl. Let it come to room temperature, about 1 hour. Refrigerate overnight or at least 4 hours
- Cut the apple crisp into small pieces.
- Add the custard to an ice cream maker and process for about 20 minutes until it thickens and looks like soft serve ice cream. Add a cup of the chopped apple crisp and process to combine. Pour into a loaf pan and cover with plastic wrap and freeze.
Notes
Storage
- Freezer: Store the ice cream tightly wrapped in plastic or in a lidded container. Homemade ice cream is best within two weeks for the freshest flavor.
- Serving: Let the ice cream rest at room temperature for 5–10 minutes before scooping. It softens quickly thanks to the rich custard.
- Make-ahead: Both the custard and the apple crisp can be prepared in advance. Keep them chilled separately and combine when ready to churn.
- Re-freezing: If the ice cream starts to get icy or hard after a few days, a short sit on the counter brings back its creaminess.
