Apple Pie Ice Cream: Dynamic Duo Combines!

 

Apple Pie Ice Cream: Dynamic Duo Combines!

When I hear the words “apple pie”, fireworks and national anthems and red-white-and-blue starts parading through my head while a baseball game plays in the background. Over the top? Maybe. But all my life apple pie has been so consistently reinforced as associated with the American life and patriotism that it’s now become kind of synonymous to me. But living in the good ol’ south, (my roots are deep and immovable here, and I’m a Southern girl to the quick) we never, ever had apple pie without vanilla ice cream.

Here, however, is the brilliant brainchild of some American hero…Apple Pie Ice Cream. Both of them! Together! In the same place! I can’t…I mean, that’s just awesome. Person should be given a medal.

But what’s even greater about this recipe is that we can make it at home, know exactly what real, wholesome, old fashioned, healthy ingredients are going in, and don’t have to use lice-killer or rubber-dye to flavor it. This is the good stuff, folks.

So what on God’s green ever-lovin’ earth are you waiting for?

Apple Pie Ice Cream (2 quarts)

Ingredients:
4 cups of cream
2/3 cup whole milk
2 egg yolks from organic, free range chickens
1/4 teaspoon cinnamon
1 Tablespoon vanilla
1 Tablespoon arrowroot powder
1/2 cup apple butter

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Directions: 
Mix all ingredients together EXCEPT for the apple butter, and throw ’em in your ice cream machine. Follow the directions for your particular ice cream maker. Toward the end of the churning, add the apple butter. You need to get the apple butter down into the mixer, and not just on the top. I used a spatula to just push it down in there some. Nothing fancy. Allow the mixer to finish churning, and then…Ta-Da! Healthy, wholesome Apple Pie Ice Cream. You can eat it right then as a soft-serve, or scoop it into a container and stick it in the freezer for a few hours to firm up. If you do that…I salute your self control, ma’am or sir. And that’s it! There you have it.

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