Saturday, November 3, 2018

Apple Spice Ice Cream

The hardest thing about being a blogger is trying to keep those kitchen gadgets to a minimum. These gadgets sometimes are not required in order to make certain things. They are convenient and seem to work better than the way things were done in the past. However, if you have the time and do not want to have all the gadgets, sometimes the old way of doing things can have the same delicious results.

This brings me to this post for "no churn" ice cream. It just has to be mixed and sit in the freezer for 6-8 hours. The only effort is getting the apples ready, since they have to be peeled, cored and sliced.In the end you will have an exceptional treat in an ice cold format. Never had apple ice cream? This is a great way to celebrate the winter holiday season. Take advantage of the variety of apples that the grocers has to offer and do not forget about the wonderful seasonal spices (ginger, cinnamon, cardamon, anise and clove).

I have yet to find any other ice cream that equates to the winter holidays as much as this flavorful concoction. This recipe makes 1 quart of ice cream

Apple Spice Ice Cream
adapted from No Churn Ice Cream

1 crushed cinnamon stick
1-2 crushed Cardamon pods
1 whole clove
1 piece star anise
1 tsp grated/peeled fresh ginger
4 cups peeled/cored sliced apples
1 inch wide slice of lemon rind
1/4 cup apple cider vinegar
2 cups heavy cream
1-13 to 14 oz can of sweetened condensed milk
1 cup milk
Pinch of salt

Start by preparing the crushed, peeled, cored and grated items in separate bowls. The thinner the apple slices, the better. They will cook faster. Measure out the rest of the items in other bowls. Now that everything is in place, put the lemon rind, vinegar, spices (including pinch of salt) and apple slices in large saucepan and toss together. Then place over high heat. Stir the mixture as it cooks. After 5 minutes, taste test an apple slice for tenderness. If still raw, repeat process until apples are cooked through.

Place mixture in a blender or food processor and purée. Then push through a fine mesh strainer into a large bowl. Let cool for 15 minutes and stir in both types of milk and salt. Set aside.

Using another bowl, fill with heavy cream. Beat with a mixer fitted with a whisk attachment. Once the soft peak stage has been reached, fold into to the apple mixture. Once evenly distributed, pour batter into a shallow container (one that has a snap on lid is best).

Place a sheet of plastic wrap over the surface of the ice cream. Freeze for 6-8 hours prior to serving.

Tips and notes:

1. In order to swirl caramel, freeze a one inch layer of ice cream then pour caramel over. Repeat the layers. Caramel will mix into ice cream if not frozen.

2. If keeping for weeks, add inverted prior to adding the heavy cream. This will decrease the chance of ice from forming and keep the consistency smooth.

3. This recipe included a suggestion for caramel apple ice cream. In this recipe the spices and lemon rind are omitted. The apples are to be cooked over high heat with 2 tbs of butter with 1/4 cup brown sugar. Reduce the heat and add cider vinegar with 1/4 cup water. Once apples are soft and the liquid has evaporated, follow the recipe as stated from the second paragraph forward. Just reduce the milk to 1/4 and add 1/4 sour cream.
                                      **LAST YEAR: Baklava Cake**