Applesauce and walnut ice cream


I’ve been making ice cream for months now and I’ve always followed the basic recipe for making the custard base — egg yolks, sugar, cream and whole milk. A couple of days ago, on a whim, I decided to replace the sugar and part of the whole milk with sweetened condensed milk. The result was absolutely delightful — the ice cream tasted like leche flan (custard or cream caramel for non-Filipinos).

Thinking that I could go a step farther, I divided the ice cream into two portions. The first portion is the plain a la leche flan ice cream. By plain, I don’t mean plain-tasting as it was anything but. Rather, I mean I added nothing else.

To the second portion, I stirred in homemade applesauce and chopped toasted walnuts. My golly gee, I never thought ice cream could taste so good.


  • 6 egg yolks
  • 500 ml. of cream
  • 250 ml. of whole milk
  • 250 ml. of sweetened condensed milk
  • sugar (optional)
  • 1/2 c. of applesauce (recipe follows)
  • 1/2 c. of chopped toasted walnuts


  1. Lightly beat the egg yolks in a large bowl.
  2. Pour the cream, sweetened condensed milk and whole link into a pan. Heat just until bubbles form along the edges.
  3. Pour half of the cream mixture into the egg yolks, stirring as you pour.
  4. Pour the egg-cream mixture into the pan. Cook over medium heat just until the mixture coats the back of the spoon. DO NOT cook for too long to prevent curdling.
  5. Cool the custard. Chill in the fridge for a couple of hours.
  6. Process the custard base in the ice cream maker per manufacturer’s directions. Add the nuts during the last five minutes of processing.
  7. applesauce-walnut-ice-cream2
  8. When the ice cream is done, and while it is in soft-serve stage, divide into two portions. Place one portion into a freezer container and freeze for a couple of hours. Take the second portion, spread half on the bottom of a large wide freezer container. Drop dollops of applesauce on top.
  9. Cover with the remaining half of the ice cream. Drop more dollops of applesauce on top.
  10. Using a blunt thin knife, cut through the ice cream in zigzag motion to create coarse marbled patterns. Cover the container and freeze for a couple of hours.
  11. This is one ice cream that needs no dressing up. Just scoop, drop into cones and enjoy.

Quick notes

To make the applesauce:

Peel, core and coarsely grate six Granny Smith apples. Put in a pan with a cup of water. Add a piece of cinnamon bark (about an inch in length), two generous pinches of grated nutmeg, the zest from half a lemon, juice of half a lemon and sugar (to taste). Boil until thick (as thick or as thin as you like). Fish out the lemon zest and cinnamon bark. Cool.

To store, pour into a jar with a screw-type cap and keep in the fridge. I don’t know how long it’ll keep; I used up all my applesauce in two days.

Preparation time: 30 minute(s)

Cooking time (for the custard): 10 minute(s)

Number of servings (yield): 1 qt. of a la leche flan ice cream plus 1 qt. of applesauce and walnut ice cream


  1. nina says

    thanks for this recipe! Our ice cream maker will arrive soon. Will definitely try this.

    • Connie says

      Happy ice cream making! You’ll love how you can get so creative with ice cream. :)

      • FayeP says


        Don’t have an icecream maker, but I will definitely make some applesauce, for pancakes/waffles!! Yum Yum!!


  2. funenfab says

    Looks yummy, wondering if it’s possible to make ice cream manually without using an ice cream maker. I know it sounds stupid, but just a thought……

  3. Anna says

    For the applesauce, can I use powdered cinnamon instead of cinnamon bark? I don’t know where to get cinnamon bark =(