Apple Praline Ice Cream

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.

Dulce de Leche Ice Cream

You won’t believe how good this tastes. For me, this homemade version even rivals Haagen-Dazs — I may never buy their Dulce de Leche again!

The trick here is the egg yolks. The flavor is fine without them, but you’ll end up with an ice cream that’s more ice than cream. The yolks make it smooth and give it a richer flavor.

The skim milk is only to save a bit of fat in such a rich recipe, but go ahead and use whole milk if you’d rather.

Makes about 4 cups

11 oz. skim milk
5.5 oz. heavy cream
13.4-oz. can dulce de leche (I used Nestle La Lechera)
1 tsp. vanilla extract
3 egg yolks

Combine the milk and cream in a large pot and bring to a boil over moderate heat. Remove from heat and whisk in the dulce de leche until dissolved. Add the vanilla and the egg yolks. Return to the stove and cook over medium-low heat for about five minutes, stirring constantly, until the mixture is thick enough to coat the back of a spoon.

Pour the mixture into a bowl and place it in a larger bowl filled with ice water. Leave for 15-20 minutes until chilled, then pour into ice cream maker and churn according to the manufacturer’s instructions. Note that it will not freeze all the way in the machine, but once it gets firmer, transfer it to a container and place in the freezer until fully frozen.