Main Street USA: Apple Pie Ice Cream

Welcome to the Churning Up Magic blog! I am so excited to share my homemade ice cream recipes, inspired by Walt Disney World, and I hope these recipes both remind you of favorite Disney moments and inspire you to get creative in the kitchen.

And what better place to start with a Disney-inspired ice cream than right at the beginning: Main Street USA! A slow stroll is filled with the nostalgia of a bygone era and highlights all things Americana. So, of course, Main Street USA inspires a lovely Apple Pie Ice Cream, based on another true American tradition.

“It’s remarkable how friendly all the people you meet”

And this ice cream… It is truly a new classic worthy of the Main Street USA name, in my opinion. It starts with tart, crisp granny smith apples, mixed with just the right amount of brown sugar, honey, and spice.

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And the smooth vanilla base provides the perfect backdrop to highlight the rich flavor of the apple pie filling. 100_0884

The sweetness of the apples and the creaminess of the ice cream mellow out the spice of the cinnamon and nutmeg to create pure magic (wrapped up in pixie dust, of course!).

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I hope you give this ice cream a try next time you feel like “walkin’ right down the middle of Main Street USA.”

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Main Street USA: Apple Pie Ice Cream

Apple Pie Filling Ingredients:

  • 3 granny smith apples, peeled and cored
  • 1/2 c. brown sugar
  • 1/4 c. butter
  • 1 Tbsp. cinnamon
  • 1/2 tsp. nutmeg
  • 2 Tbsp. honey
  • Pinch of salt
  • 1 tsp. vanilla
  • 1 cup whole milk

Ice Cream Base Ingredients:

  • 1 cup whole milk
  • 1-1/2 cups heavy cream
  • 3/4 cup sugar
  • 1 Tbsp. light corn syrup
  • 2 egg yolks
  • Pinch of salt
  • 1 tsp. vanilla

For the apple pie filling: Slice apples. Melt butter in large saucepan over medium heat. Add brown sugar and honey and stir to combine. Add apples and salt. Cook until apples are soft then stir in cinnamon and nutmeg. Remove from heat, add vanilla, and set aside to cool. When cool, pour apples and syrupy mixture into a blender with 1 cup of whole milk. Blend until mostly smooth.

For the ice cream base: In a large stock pot, combine 1 cup of milk, heavy cream, sugar, and corn syrup. Heat on high until mixture comes to a boil. Cook at full boil for five minutes (don’t worry – the milk won’t curdle because of the amount of sugar in the mixture). Remove from heat. In a heat-safe bowl (I always use the measuring cup I used to measure the milk/cream to reduce the number of dishes I need to wash), mix the egg yolks and salt. We’re going to temper the egg yolks by slowly adding approx. 1 cup of the hot cream mixture to the egg yolks, stirring vigorously the whole time. Add the egg yolks & cream back to the pot, return to heat, and cook over medium-low until slightly thickened (until it coats the back of a spoon). It should take about 5 minutes.

When cream mixture is thickened, remove from heat, stir in vanilla and add the pureed apple mixture. Pour into a bowl and cool completely. When cool, pour into ice cream machine and freeze according to manufacturer’s recommendations. Pour into freeze-proof storage container and freeze in the coldest part of your freeze for at least 4 hours before serving. Or, if you’re like us, eat half of it directly out of the ice cream machine and forget about freezing it 🙂

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