APPLE CRUMBLE WITH VANILLA ICE CREAM
Steps:
- Heat the grill to medium.
- Place apples in a medium bowl and toss with the oil. Place the apples on the grill, cut-side down and grill until nicely browned. Flip the apples over and continue to grill until nicely browned on skin side. Remove from the grill and allow to cool briefly.
- Once they are cool enough to handle, core and cut the apples into wedges. Place the apple wedges into a bowl and toss with 1/2 teaspoon ground cinnamon, 4 tablespoons light brown sugar and 1/2 stick melted butter.
- In another bowl, toss together the remaining melted butter, cinnamon, light brown sugar and the granola.
- Place 1 large scoop of ice cream into 4 bowls and top with the apple mixture. Sprinkle the granola mixture over the top of the apple and drizzle with some of the caramel sauce, if using.
CARAMEL APPLE ICE CREAM
Apple chunks are cooked in butter with apple cider and apple pie spice, then blended into a rich ice cream mixture. When frozen, swirls of caramel topping are drizzled throughout.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 3h45m
Yield 12
Number Of Ingredients 7
Steps:
- Cook apple in melted butter in large skillet over medium heat until tender, about 10 minutes, stirring occasionally. Stir in apple cider and apple pie spice; cover and simmer 5 minutes.
- Whisk sweetened condensed milk and cream in medium bowl until well blended. Stir in apple mixture. Fill a large bowl about halfway with ice cubes and very cold water. Set the medium bowl containing the ice cream mixture inside the large bowl. Stir until very cold, about 5 to 10 minutes.
- Freeze in ice cream maker according to manufacturer's instructions. Spread in 8- or 9-inch square pan. Cover and freeze until firm, about 3 hours. Scoop ice cream and mound in pan. Drizzle caramel topping over entire surface, allowing caramel to seep into ice cream. Pack ice cream back into pan. Cover and freeze until ready to serve.
Nutrition Facts : Calories 241 calories, Carbohydrate 20.1 g, Cholesterol 27.9 mg, Fat 8.9 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 5.7 g, Sodium 85.2 mg, Sugar 17.2 g
GREEN APPLE ICE CREAM FINALE
This is not my recipe, but it is definitely worth sharing. I think it was either Southern Living or Cuisine Magazine, but what a great dessert. A thick shake that tastes like a caramel apple. Made with granny smith apples, vanilla ice cream and apple cider and topped with of course, caramel sauce and whipped cream.
Provided by SarasotaCook
Categories Frozen Desserts
Time 15m
Yield 4 1 1/2 cup shakes, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Apples -- Mix the apples with the lemon juice and toss well until all the lemons are coated with the lemon juice. This will prevent them from browning. Then place on a small plate or baking sheet and freeze at least 20 minutes. You want them slightly frozen.
- Shake -- After the the apples have been frozen, add them to the blender with the ice cream apple cider, caramel sauce and vanilla extract and blend well.
- Serving and Topping -- Pour into your favorite glasses and top with whipped cream, drizzled with caramel sauce and the salted peanuts. I think the original recipe called for a salted nut candy bar (like a Payday) which was very good, but the second time I made it I just used salted peanuts which was just as good.
- Just enjoy!
Nutrition Facts : Calories 342.2, Fat 16, SaturatedFat 9.8, Cholesterol 63.4, Sodium 116.3, Carbohydrate 47.4, Fiber 3.3, Sugar 40.5, Protein 5.3
APPLE PIE ICE CREAM
As a mother of a young family, I appreciate recipes that youngsters really enjoy. This apple pie ice cream is certainly one of them. -Robin Lamb, Raleigh, North Carolina
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 quarts.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the sugar, flour and salt; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Add pie filling and cinnamon. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 248 calories, Fat 17g fat (10g saturated fat), Cholesterol 95mg cholesterol, Sodium 81mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 0 fiber), Protein 3g protein.
APPLE STREUSEL ICE CREAM
Yummy sauteed apple, cinnamon, caramel topping and home made streusel... mmmm.... from Taste of Home magazine.
Provided by Courtly
Categories Frozen Desserts
Time 2h45m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- For streusel, combine the brown sugar, flour and cinnamon in a bowl; cut in 3 Tablespoons butter until mixture resembles coarse crumbs.
- Stir in pecans.
- Press into a 9 inch pie plate.
- Bake at 350F for 10-12 minutes or until the edges are browned.
- Cool slightly; break into small pieces.
- Cool completely.
- In a skillet, melt remaining butter.
- Stir in the apple, sugar and cinnamon.
- Cook for 8-10 minutes or until apple is tender; cool.
- In a large saucepan, heat the milk to 175F, stir in sugar until dissolved.
- Cool.
- In a large bowl, combine the milk mixture, cream and vanilla.
- Refrigerate for several hours or overnight.
- Fill cylinder of ice cream freezer two thirds full; freeze according to the manufacturer's directions.
- Refrigerate remaining mixture until ready to freeze.
- Add apple mixture to each batch of ice cream; freeze 5 minutes longer.
- Spoon a third of the ice cream into a freezer container.
- Top with a third of the streusel mixture.
- Drizzle with a third of the caramel topping.
- Repeat layers once.
- Top with remaining ice cream.
- With a spatula, cut through ice cream in several places to gently swirl layers.
- Cover; freeze overnight.
- Garnish with the remaining streusel and caramel topping.
Nutrition Facts : Calories 371.8, Fat 21.4, SaturatedFat 11.6, Cholesterol 62.8, Sodium 163.3, Carbohydrate 45.2, Fiber 1.1, Sugar 20.4, Protein 2.8
APPLE PIE ICE CREAM
This cinnamon ice cream is loaded with fried apples, cookie crust, caramel, and walnuts! You won't believe this ice cream, it's elegant taste is rich and unique. It's sure to be everyone's favorite! Eat it as soon as you have mixed it, or keep it in the freezer for later. If you freeze it, let it thaw about 15 minutes before eating.
Provided by RITANASCIMENTO
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h35m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix the crushed cookies with 1 tablespoon of melted butter, and press onto a baking sheet. Bake in preheated oven for 5 minutes, then remove, allow to cool completely, then crumble.
- Melt the remaining 1 tablespoon of butter in a skillet over medium heat. Stir in the apples, 3 tablespoons sugar, and 1 teaspoon cinnamon. Cook until the apples have lightly browned, and the sugar has begun to caramelize, about 10 minutes. Remove from the pan, and allow to cool completely.
- Combine cream, half and half, 1 cup sugar, eggs, vanilla, and 2 teaspoons of cinnamon in a large bowl; mix to blend well. Pour into an ice cream maker and freeze according to manufacturer's instructions.
- When the ice cream has finished, stir in the crumbled cookie, caramelized apples, and walnuts. Add the dulce de leche by the teaspoon while stirring to evenly distribute.
Nutrition Facts : Calories 779.8 calories, Carbohydrate 63.9 g, Cholesterol 232.7 mg, Fat 56 g, Fiber 2 g, Protein 9.8 g, SaturatedFat 28.5 g, Sodium 270 mg, Sugar 40.2 g
WARM APPLES AND ICE CREAM
Provided by Rachael Ray : Food Network
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat a medium skillet over medium to medium-high heat. Peel and quarter the apples. Core each quarter. Slice the apples up. Add butter to the skillet, then apples. Saute 7 or 8 minutes, add sugar, cinnamon and cloves and cook 2 minutes more. Spoon the sauteed apples into dessert dishes and top with ice cream, whipped cream, and garnish with grated nutmeg.
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- Melt the butter in a medium skillet. Add the apples and cook over moderate heat, stirring, until softened and browned, about 5 minutes. Add the sugar, cinnamon and 1/4 cup of water and cook for 2 minutes longer. Stir in the dulce de leche until melted. Scrape the mixture into a bowl and refrigerate until chilled.
- Fold the apple mixture into softened vanilla ice cream and freeze until firm, about 4 hours. Scoop into bowls and garnish with chocolate shavings and crumbled gingersnaps.
HOMEMADE APPLE PIE ICE CREAM - DON'T WASTE THE CRUMBS
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- Combine all ingredients and cook in large saucepan on the stove over medium heat, stirring frequently, until apples are softened and sauce thickens slightly (about 10 minutes). Remove from heat to cool, then refrigerate for a few hours or overnight.
- Combine all except vanilla in a saucepan, stir well, then heat over medium, stirring occasionally, until steam just begins to rise from the surface. (Do not boil!)
EASY SPICED APPLE ICE CREAM | 3 INGREDIENT APPLE BUTTER ...
APPLE CRISP ICE CREAM - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
- Whisk together the cream, milk, sugar, vanilla and salt. Pour into the ice cream machine and process according to the manufacturer's instructions.
- While the ice cream is churning, place 2/3 of the apple crisp on a large cutting board. Roughly chop into small pieces, making sure the apples in particular are no bigger than 1/2" in size. You should have about 2 1/2 cups worth of chopped apple crisp.
- When the ice cream has finished churning, transfer it to an airtight freezer container and gently stir in the apple crisp pieces. Quickly make sure the pieces are well distributed without stirring too long and melting the ice cream. Cover and freeze the ice cream for at least two hours before serving. Enjoy!
HOMEMADE APPLE CINNAMON ICE CREAM - FORK KNIFE SWOON
From forkknifeswoon.com
- In a mixing bowl, whisk together the cream, milk, sugar, vanilla, cinnamon and salt until well-combined. Cover and refrigerate for at least 2 hours until thoroughly chilled.
- Meanwhile, melt the butter in a skillet over medium heat. Toss the apples with the brown sugar and spices and add to the skillet. Cook, stirring often, until the apples are tender, about 2-3 mins. Remove from the heat and let cool. Cover and refrigerate along with the cream base.
- Prior to making the ice cream, whisk the cream base a few times, and pour into an 1-1/2 quart capacity ice cream machine. Follow the manufacturer’s instructions, and churn until the ice cream is frozen and fluffy, about the consistency of soft-serve (generally 20-25 minutes). About three to five minutes before the ice cream is ready, or when the ice cream looks like it is mostly set up, carefully pour in the cinnamon-apple mixture, and continue churning.
BAKED APPLE ICE CREAM BOWLS - BROWN SUGAR FOOD BLOG
From bsugarmama.com
- Hollow the apple(s). You can use an apple cord and take a spoon and scoop more of the apple out so it is deep enough to add the ice cream. Or you can take a steak knife and cut a hole inside and use a spoon to scoop out the section of fruit you cut.
- Take the apples and 4 tbsp. of butter and rub it on the inside and outside of the apples (2 tbsp. a piece). Make sure the apples are dry so the butter can stick to the apple. Mix the brown sugar and cinnamon together in a bowl and rub it on the outside of the apples as well. Bake the apples for 15-20 minutes. The apples will become soft. Set aside and let cool.
{NO CHURN} CARAMEL APPLE ICE CREAM - A LATTE FOOD
From alattefood.com
- Over medium-low heat, cook chopped apples, butter, brown sugar, white sugar, cinnamon, and vanilla extract until the apples have softened, about 6-7 minutes (as the apples cook down, the brown sugar and butter will turn into a caramel sauce). Remove from heat, and allow the mixture to cool.
- With a mixer, whip the heavy cream until it forms peaks (depending upon the speed of your mixture, this could take anywhere from 4-7 minutes or so).
- In a separate bowl, mix together sweetened condensed milk and the apples (including all of the liquid, as that's the tasty caramel!).
CINNAMON, APPLE AND OAT ICE CREAM
From keep-calm-and-eat-ice-cream.com
- Scoop the ice cream into a bowl. Top with caramelised apple mix and oat topping if using. Dig in and enjoy! So good you could eat it for breakfast!
CARAMEL-APPLE ICE CREAM RECIPE | MYRECIPES
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- Melt the butter in a medium skillet. Add the apples and cook over moderate heat, stirring, until softened and browned, about 5 minutes. Add the sugar, cinnamon and 1/4 cup of water and cook for 2 minutes longer. Stir in the dulce de leche until melted. Scrape the mixture into a bowl and refrigerate until chilled.
- Fold the apple mixture into softened vanilla ice cream and freeze until firm, about 4 hours. Scoop into bowls and garnish with chocolate shavings and crumbled gingersnaps.
APPLE CRUMBLE ICE CREAM RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
- Gradually stir the hot milk and cream mixture into the yolk mixture. Return to the pan over a gentle heat and cook, stirring, until it’s thick enough to lightly coat the back of a wooden spoon. Stir in the vanilla extract, then set aside to cool. Chill overnight – this will speed up the freezing process.
APPLE CRISP ICE CREAM - SHARED APPETITE
From sharedappetite.com
- Combine brown sugar, butter, flour, and cinnamon in a small mixing bowl. Add in apples and briefly mix to coat. Place in an oven-safe dish, cover with foil, and bake in a preheated 400°F oven for 30-40 minutes, until apples are fork tender. Let cool completely, then puree in a food processor. Refrigerate until ready to churn ice cream. Can be made up to 3 days in advance.
- Combine all ingredients using your hand in a small mixing bowl until coarse crumbs form. If mixture is too wet, add a little bit of flour. Spread out crumbs in a single layer on an aluminum foil lined baking sheet and bake in a preheated 350°F oven for 10 minutes. Remove from oven, break apart any big crumbs and give it a quick stir, and return to oven for about 7 minutes more, until the crumbs are golden brown. The crumbs will still feel soft but will harden as they cool. Once cooled, oat crisp can be refrigerated for up to 3 days.
- In a large saucepan over medium heat, combine 1 cup of the heavy cream, whole milk, sugar, cinnamon stick, and a pinch of Kosher salt. Halve vanilla bean and scrape the seeds into the milk mixture and add the bean as well. Bring mixture to a scald (just under when it starts to bubble), stirring occasionally, being careful to not curdle the cream. Remove pan from heat, cover, and let mixture steep for about 30 minutes.
APPLE AND ICE CREAM PIE RECIPE | MYRECIPES
From myrecipes.com
- To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.
- To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.
APPLE-BUTTER ICE CREAM WITH GINGER-CHOCOLATE ... - FOOD & WINE
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- Soften the vanilla ice cream in the microwave at high power for 10 seconds. Transfer the softened ice cream to a medium bowl and flatten it with a rubber spatula. Spread the apple butter on top and fold the ice cream over the apple butter 2 or 3 times. Freeze the ice cream until it is firm, about 40 minutes.
- Meanwhile, in a microwave-safe bowl, melt the chopped chocolate at high power in 10-second bursts. Whisk the heavy cream into the chocolate. Put the grated ginger in a fine strainer set over the chocolate ganache and press to extract as much of the ginger juice as possible. Whisk the ginger juice into the chocolate ganache.
- Scoop the apple-butter ice cream into bowls, drizzle with the ginger-chocolate ganache and serve with gingersnaps.
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