Are you sick of pumpkin spice everything, yet? If so, then this recipe is for you because it contains NO PUMPKIN and is all about two other flavors I think of when I think of Fall – apple and cinnamon!
As you know, I love pumpkin spice as much as the next person, but I can’t pin one. more. pumpkin. recipe. There’s just not enough time for me to make them all.
Since I thought you might be burnt out on pumpkin, I used other perfectly wonderful Fall flavors for this ice cream.
It starts with cinnamon apple-y goodness and just gets better from there.
Now, when some of you think ice cream, you probably think of summer, but this is an ice cream perfect for Fall.
And the fact that you can eat it in a pie shell cup, makes it that much better. Seriously, this dessert is like eating apple pie a la mode without having to make an entire pie. This is a HUGE plus in my book because if I bake an entire pie and have it sitting in my house, you know I will eat the whole darn thing.
Now that I think about it though, having this ice cream and a bunch of cute little pie cups isn’t good for me either because I am a sucker for any sort of apple or berry pie a la mode. No joke, if there is a warm berry or apple pie a la mode or a warm brownie sundae of some sort on a dessert menu, you bet I will order that.
It’s not even something I need to think about. Just ask Travis.
If you don’t have time to make the pie shell cups, no problem! This ice cream is still perfect without them. The pie cup is a a cute spin on a classic dessert (and great for holiday dinner parties!), but certainly not mandatory to enjoy all of this Fall goodness wrapped up in one ice cream.
Cinnamon Apple Ice Cream in Pie Shell Cups
Yields 1 1/2 quarts
FOR THE ICE CREAM:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1/4 teaspoon salt
1 1/2 teaspoons vanilla bean paste
1 1/4 teaspoons ground cinnamon
4 golden delicious apples, peeled, cored and diced
2 tablespoons brown sugar
2 tablespoons water
1 tablespoon lemon juice
FOR THE PIE SHELL CUPS:
Frozen pie dough, thawed (I buy dough that is set in a 9-inch pan. I am able to get seven pie cups from one “pan” of dough, so you can plan the amount of dough you need according to how many cups you will need).
FOR THE ICE CREAM
- Place your ice cream maker’s base and a storage container in the freezer at least 24 hours before you begin making the ice cream – better yet, always have it there so you can make ice cream whenever you want!
- In a medium bowl, combine the heavy cream, milk, granulated sugar, salt, 1 teaspoon of vanilla bean paste and 1/4 teaspoon of cinnamon. Cover and refrigerate for at least three hours (and up to eight).
- Meanwhile, in a large saucepan, combine the apples, brown sugar, water and lemon juice and cook covered on medium heat until soft, about 10-12 minutes. Lift the lid and stir the apples occasionally so the apples or sugar do not burn.
- Once soft, take the apples off the heat and add the vanilla bean paste and cinnamon and combine.
- Next, grab a fork and gently mash about 75% of the apples, leaving the rest in small chunks.
- Transfer the apples to a new dish and allow them to cool. Once cooled, place them in the refrigerator until you are ready to churn your ice cream.
- Once the dairy base is chilled give it a quick stir to re-incorporate any vanilla or cinnamon that fell to the bottom of the bowl and get ready to churn!
- Assemble your ice cream maker, turn it on, then pour the mix into it and churn according to manufacturer’s instructions. When the base starts to thicken, add the apple mixture a little at a time to make sure it incorporates evenly. Once the ice cream is the consistency of soft-serve ice cream (or really thick whipped cream), place it in a storage container in the freezer until firm, at least three hours.
FOR THE PIE SHELL CUPS
- Pre-heat your oven to 350F.
- Grease a muffin tin and set it aside.
- Take your dough out of the tin and bring into one ball in order for you to re-roll it. I do this because I like the cups to be a little thicker than what the dough is rolled out to when purchased.
- On a lightly floured surface, roll out your pie dough to a little less than 1/4 inch thick and use a round cookie cutter or the open side of a drinking glass to cut a circle.
- Place the circle of dough into your muffin tin and poke a few holes into the bottom of the dough with a fork.
- Repeat cutting, rolling and poking until you run out of dough (I get about seven cups per ball of dough).
- Place the muffin tin with dough into the fridge for 10 minutes.
- Bake the dough until golden brown, about 20-25 minutes (give or take a few minutes if your dough is a little thinner or thicker).
- Let the shells cool slightly then serve with ice cream.
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