Spiced Apple Ice Cream
from gidgetgoeshome.com {adapted from ReadyMade Magazine} (I changed this recipe just a little to suit my taste)
makes just over a quart
Ingredients:
For the spiced apples:
- 2 large apples (or 3-4 small), cored, peeled, thinly sliced, and cut into quarters (about 2 cups)- I recommend organic
- about 1/2 cup raw honey - this can be adjusted to your taste
- 1 tsp. organic vanilla
- 1 tsp. ground cinnamon
- 1 tsp. ground allspice
- 1/2 tsp. lemon zest or lemon juice
- 1/8 tsp. sea salt
For the ice cream:
- 1 cup raw whole milk
- 1 tablespoon plus 1 tsp. Tapioca Starch
- 1 1/2 ounces organic cream cheese, softened (3 tablespoons)
- 2 cups organic heavy cream
- 1/2 cup Xylitol or cane sugar (I use organic evaporated cane juice sugar)
- 1 1/2 tablespoons brown rice syrup
- 1/2 tsp. organic vanilla
- 1/8 tsp. sea salt
1. Combine the spiced apple ingredients in a medium-sized saucepan. Cook the apples over medium heat, stirring often, until the apples are tender and all the liquid is gone, about 10 minutes. Let the apples cool a bit and then place them in the fridge to chill.
2. In a small bowl, mix 2 tablespoons of the milk with the starch.
3. Meanwhile, in a large saucepan, combine the remaining milk with the cream, 1/2 c. sugar, brown rice syrup and 1/2 t. vanilla. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves, about 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.
4. Gradually whisk the hot milk mixture into the cream cheese until smooth. Whisk in the salt. Set the bowl in the ice water bath and let stand, stirring occasionally, until cold, about 20 minutes. (or just do it all in the saucepan)
5. Pour the ice cream mix into an ice cream maker (strain if desired) and freeze according to the manufacturer’s instructions. Add the chilled spiced apples to to the mixture in your ice cream maker during last minute of mixing and churn until just mixed. Pour into airtight container(s) and freeze for at least 2-4 hours.
