This ice cream was very much inspired by my favorite fall pie recipe. I love baked apple and a little bourbon. This was my first time experimenting with using liquor in an ice cream batter. I wondered if it would effect the consistency of the ice cream after freezing (since liquor doesn't freeze) and it turns out it does. But only slightly. You will only use a small amount of bourbon in this recipe but it will cause your finished ice cream to be just a bit softer than the usual. Worth it. 🙂Baked Apple and Bourbon Ice Cream, makes 1 quart
1 granny smith apple
1/3 teaspoon cinnamon
1 1/2 cup milk
1 cup + 1 tablespoon sugar
5 egg yolks
1 1/2 cups heavy whipping cream
1 shot (about 1.5 to 2 oz) bourbon
Heat the milk and sugar in a pot over medium/high heat just until it begins to boil. Then reduce the heat slightly. In another bowl whisk together the egg yolks. Pour a few tablespoons of the hot milk mixture in with the egg yolks and stir. Once the egg yolk mixture is tempered add it to the pot of hot milk. Whisk to combine. Continue cooking over medium heat until it thickens. Turn the heat off and remove the pot from the burner, add in the whipping cream and bourbon. Stir to combine. Pour into an air tight container and refrigerate overnight.
Peel and chop your apple into very small pieces. Coat in 1/3 teaspoon cinnamon and 1 tablespoon sugar and bake in a small oven-safe bowl just until soft (I baked mine at 350°F for about 8 minutes). Set aside and allow to cool completely.
Pour the ice cream batter in to your ice cream maker and follow the manufacturer directions for use. A few minutes before your ice cream is done stir in the baked apples.If you find your ice cream is a little too soft put it in an air tight container and freeze for a few more hours or overnight. And if you just aren't feeling the bourbon feel free to leave it out and add a few more sprinkles of cinnamon for flavor. Enjoy! xo. Emma