Back when I bought the ice cream attachment for my Kitchenaid standing mixer, I snagged a copy of the Ben and Jerry’s cook book at the same time. What a dream – in a sheer moment of atavistic delight, I poured through the book marveling at reckless abandon at which the recipes had been shared. And all before I’d actually made a single recipe in the book. Once I discovered that their cream base recipe was pretty damn close to the real thing, it was time to raise the culinary dead from the grave. Many years before, I’d fallen in love with the Ben and Jerry’s flavor Apple Crumble. It was apple pie a la mode by the spoonful and nothing but goodness. Alas, the flavor was retired to the B&J graveyard and I was left in the lurch in terms of getting my Apple Crumble fix.
After a bit of tinkering and some hoping and praying, I made my first batch of Apple Crumble knock off, and all I could do was revel in the results. It was ever so wonderful – a reminder that nothing in this life is ever truly lost.
The secret to making this recipe well is getting all of the components good and cold before putting them in the ice cream maker. Make sure to leave plenty of time to stage all of the ingredients and know that when you are done, you’ll be rewarded with a quart of loveliness that will last you for a goodly while. Well, maybe not so long depending on whom you decide to share it with. I absolutely authorize you to share with no one if you like ;)
Apple Crumble Ice Cream
6 tbs of butter, softened
1/2 c. of brown sugar
2 tbs. of white sugar
1/2 tsp. of cinnamon
3/4 c. of flour
2 apples, cored and diced
2 tbs. of vanilla sugar
1 tbs of butter
1/4 tsp of cinnamon
2 c. of heavy cream
1 c. of light brown sugar
1 c. of milk
Preheat the oven to 350°. In a small bowl, mix the softened butter, sugars, cinnamon and flour with a pastry knife or a fork, forming large crumbs. You can also squeeze the mix into chunks with your fingers to form large crumbles. Bake in the oven on an ungreased cookie sheet until browned, about 15 minutes. Remove from the oven and gently crumble the mixture with a fork. Chill.
In a skillet, melt the 1 tbs. of butter. Add the apples, sugar and cinnamon and saute until apples are tender. Set aside and chill.
Begin making the ice cream base by beating together the eggs, cream, sugar and milk until frothy and lovely, about 5 minutes. Pour base into your ice cream maker and chill according to the manufacturer’s directions.
Once the ice cream has finished churning, fold in the chilled apples and crumbles. Transfer into an airtight quart container and chill. Eat with reckless abandon.