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Cinnamon Apple Ice Cream

Source of Recipe


Adapted from "Chez Panisse Desserts"



List of Ingredients



• 1½ pounds apples (Gravenstein or McIntosh)
  
• 3 Tbsp water
  
• ¼ tsp ground cinnamon
  
• ¾ cup plus 1 Tbsp sugar
  
• 1-2/3 cups whipping cream (not heavy cream)
  
• 3 egg yolks
  
• Vanilla extract and calvados (optional), to taste
  






Instructions



1. Peel, quarter, and core the apples. Slice thin into a nonreactive saucepan and add the water and cinnamon. Cover and cook over medium-low heat, stirring occasionally, until very soft, about 15 minutes. Mash with a potato masher or purée in a blender or food processor, then measure out 1-2/3 cups and stir the sugar into it (if you've got extra apple purée, reserve it for another use).
   
   
2. Heat the cream over medium heat until very warm. Whisk the egg yolks in a medium bowl, then slowly add about ½ cup of the hot cream, stirring constantly. Return the egg mixture to the pan and cook, stirring constantly, until the custard coats the spoon, about 3 minutes. Strain into a container and stir in the apple purée. Refrigerate until cold, about 2 hours.
   
   
3. Taste the mixture, and flavor with a few drops of vanilla extract (and a few drops of calvados, if using). Freeze according to your ice cream maker's instructions.
   
   Makes 1 generous quart.