Apple Ice Cream Recipe 🍏🍎

 Apple Ice Cream Recipe 🍏🍎

Ingredients:

4 green apples (or another type of your preference)

200 ml of whole milk

200 ml of fresh cream

150 g of sugar (adjust according to taste)

Juice of 1 lemon (to prevent the apples from darkening)

3 egg yolks

1 teaspoon of vanilla extract (optional)

Cinnamon powder (optional, to sprinkle at the end)

Step by Step:

Prepare the apples: Start by peeling and removing the core of the apples. Cut them into small pieces and place them in a medium saucepan. Add the lemon juice to prevent them from oxidizing and darkening. The lemon will keep the color vibrant and bring a touch of acidity to the ice cream.

Cook the apples: Place the pan over medium heat, adding 50g of the sugar and a little water (about 2 tablespoons). Let the apples cook for about 10 minutes or until soft, stirring occasionally to prevent them from burning on the bottom.

Purifying the apples: Once cooked, remove the apples from the heat and use a blender or mixer to purée until smooth. Set this purée aside to cool while you prepare the ice cream base.

Prepare the ice cream base: In a bowl, beat the egg yolks with the remaining sugar (100g) until a creamy, whitish mixture forms. In a separate pan, heat the milk and fresh cream until they begin to bubble slightly at the edges, but do not boil.

Incorporate the egg yolks: Slowly pour the hot milk over the beaten egg yolks, stirring constantly to prevent the yolks from cooking. Return this mixture to the pan and cook over low heat, stirring constantly until it begins to thicken and reaches the consistency of a custard. This process can take between 5 and 8 minutes, but be careful not to let it boil, or the custard may curdle.

Mix with apples: Once the custard has thickened, remove from heat and stir in the apple puree and vanilla extract, if using. Mix well so that the apple flavor is dispersed throughout the base.

Cool the mixture: Transfer the apple custard to a bowl and cover with plastic wrap, pressing the plastic wrap against the surface of the custard to prevent a skin from forming. Let cool completely, first at room temperature and then in the refrigerator for at least 4 hours, or preferably overnight.

Freeze: If you have an ice cream maker, pour the cooled mixture into it and follow the instructions for your appliance. Otherwise, pour the mixture into a shallow container and freeze. After 1 hour, remove and stir well with a fork to break up any ice crystals. Repeat this process every 30 minutes for about 3 hours to ensure a creamy ice cream.

Serve: When the apple ice cream has reached the ideal consistency, it is ready to be served. For a special touch, sprinkle some cinnamon powder on top or even garnish with thin slices of caramelized apple.

The smooth, creamy texture of apple ice cream, combined with the natural sweetness of the fruit and the freshness of the ice cream, is a true explosion of flavors on the palate. The hint of cinnamon brings a comforting aroma, reminiscent of a freshly baked apple pie, but with the perfect icy lightness for hot days.