Apple Cinnamon Ice Cream
This homemade ice cream is a perfect fall dessert, combining favorite flavors and scents of apple and cinnamon.
- 2 cups heavy cream
- ½ cup brown sugar, packed
- 1 cup apple sauce
- 2 teaspoons ground cinnamon
- 5 egg yolks, beaten until creamy
- Over medium heat, bring together heavy cream and brown sugar, stirring continuously until sugar is completely dissolved.
- Reduce heat to low and add in apple sauce. Allow to simmer for 5-6 minutes to combine the flavors. Remove from heat.
- Slowly pour 1/3 of the hot apple sauce mixture into the eggs, whisking continuously to avoid cooking the egg yolks. Once thoroughly combined, pour the egg yolk mixture into the apple sauce mixture and mix well.
- Refrigerate overnight or at least eight hours. Once chilled, pour into your ice cream maker’s freezer compartment and churn according to the maker’s normal instructions.
- For a chunky, less sweet, apple cinnamon ice cream, substitute the apple sauce for 2 of your favorite apples, peeled and diced into bite sized cubes. Increase the cinnamon to 1 tablespoon and cook the apples and the cinnamon over low heat for 15-20 minutes before adding in the heavy cream.
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Tagged with: apple • Apple Cinnamon Ice Cream • Apple Cinnamon Ice Cream Recipe • Baking and Confections • dessert recipes • Desserts • Food • Frozen • homemade ice cream • ice cream • ice cream recipes • Recipes
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