Apple Pie a la Mode Sundae

Photo by Arnold InuyakiSweet Rose Creamery's Shiho Yoshikawa has what may be the coolest, most enviable job title on the planet: Ice Cream Chef.

She shared with us one of her favorite seasonal recipes, a play on apple pie a la mode that's a bit involved at the outside but worth every minute of preparation, especially if double-crust isn't your favorite type of pie. Whip up a batch and read all about apples as art over on Artbound: a perfectly seasonal afternoon combo.

Apple Pie Ice Cream
Makes about 1 quart
Apple pie puree:
1.5 lb mixed apples
¼ cup brown sugar
2 teaspoons cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
1 tablespoon lemon juice
3 tablespoon butter

Preheat the oven on to 375ºF.

Peel skin and cut into quarters. Core each apple. Cut each piece crosswise, about 1/4" thickness. Toss apples with lemon juice, then sugar and spices. Place the apple mixture into oven safe baking dish, dot butter all over on top, then seal it tightly with foil.

Bake for 40 minutes, then stir and bake for another 40 minutes until it's juicy and apples are soft.

When apples are done and while it is hot (be careful not to burn your hands), puree in the food processor or blender until smooth.

Chill over ice bath.

Ice cream base
1 ¾ cup milk
¾ cup cream
¼ cup sugar
3 egg yolks

Bring milk and cream to scald. Meanwhile, whisk together sugar and yolk to pale creamy color in a bowl. Slowly pour scalded milk into a sugar yolk mixture while whisking. Put the mixture back into the pot.

Cook over low medium heat, bringing the custard to 165º F. Strain and cool over ice bath.

2 cups apple pie puree
2 cups ice cream base
½ tablespoon vanilla extract
pinch salt

Mix well in a bowl. Chill overnight. Next morning, churn it according to your ice cream maker.

Salty pecan crumble
¼ cup butter
2 tablespoons brown sugar
2 tablespoons sugar
½ cup flour
1/3 cup pecans
½ teaspoon salt

Paddle butter, sugar and flour until it almost comes together. Add rest of ingredients and mix well. Make a block of dough, wrap it and chill at least 3 hours or overnight.

The next day, crumble the dough onto a parchment lined sheet. Bake at 325º F for 30 minutes, or until golden brown. Let cool. Alternately, you can time this step so to serve hot over the ice cream pie, too.

Cinnamon Sauce
1/3 cup brown sugar
1 tablespoon all purpose flour
1/3 cup water
1 tablespoon butter
½ teaspoon cinnamon

In a saucepan, whisk brown sugar and flour together. Slowly whisk in the water over medium high heat, and bring mixture to a boil. Add butter to melt and bring it back on boil, and keep boiling for 1 minute. Remove from heat, and whisk in ground cinnamon.

Assembly:
Place a dish in a freezer for 5 minutes.
Scoop apple pie ice cream into the chilled dish.
Drizzle hot cinnamon sauce over the ice cream
Top it with the crumble and freshly whipped cream.
Enjoy!

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About the Author

Jessica Ritz is a freelance writer, L.A. native, and current Los Feliz resident. She also blogs at Taster Tots L.A., a restaurant and food website for families.
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