Apple Pie Ice-Cream
An egg-free Apple Pie Ice-cream made with whipped cream, condensed milk, and apple pie compote/ filling, that marries apple pie with ice-cream.
For the Apple Pie Filling :
- 1/8 cup brown sugar packed
- 15 gm butter
- 2 to 3 medium apples
- 1 tsp powdered cinnamon
For the Apple Pie Ice-Cream :
- 2 cups chilled cream Amul fresh cream 25% or equivalent
- 1 400 ml can sweetened condensed milk chilled
- 1 tsp vanilla extract
- 2 cups apple pie filling
To make the Apple Pie Filling :
Peel, core and cut the apples into 1/4" sized pieces. Put the brown sugar, butter, apple pieces and cinnamon in a saucepan. Stir until the butter is melted and turn down the heat. Let it simmer till the apples are cooked but still hold their shape. Let it cool. Refrigerate this filling so it is well chilled.
To make the ice-cream base :
You will need about two cups of apple pie filling for the ice-cream. Blend about 3/4 cup of this filling till smooth and set aside.
Beat the chilled cream with a hand mixer till somewhat stiff peaks form. Beat the condensed milk, vanilla extract and pureed apple pie filling into the cream till blended. Fold in remaining the 1 1/4 cup apple pie filling into the ice-cream.
Transfer the ice-cream into the ice-cream churner, following instructions accompanying the machine. Then transfer to a metal container and freeze till ready to serve.
If not using an ice-cream machine, transfer to a metal container and freeze for about 4 hours. Remove from the freezer and run in the food processor to break up any ice crystal formation. Return to freezer until ready to serve.