This ice cream has the deliciously distinct taste of apple pie. It’s made with applesauce, which gives it a fruity taste, but it’s also creamy. You make it with chopped pecan pralines or candied pecans, though you could also substitute plain ones.
The original recipe came from a UK newspaper years ago, hence the metric measurements that I have converted, but I have altered it since.
Makes 4 servings
125 ml (about 1/2 cup) heavy whipping cream
1/2 tsp. vanilla extract
1/8 tsp. cinnamon
2 egg yolks
100g (3.5 oz) sugar
125g (just under 4.5 oz.) sour cream
175g (just above 6 oz.) unsweetened applesauce
3/4 cup roughly chopped pecan pralines
Make sure your ice cream maker’s freezer bowl is frozen. (I always need a reminder for this step!)
In a saucepan, combine cream, vanilla, and cinnamon and bring to a boil.
Whisk the egg yolks and sugar in a bowl. Pour in the cream and mix until blended, then pour the mixture into the saucepan and cook gently, stirring continuously, until the mixture coats the back of a spoon. Remove from the heat and strain through a sieve. Let cool.
Stir in the sour cream and applesauce and churn. Add the nuts to the ice cream maker toward the end of mixing, or layer them in when you pour the ice cream into a freezer container.