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
- Lightly beat the egg yolks in a large bowl.
- Pour the cream, sweetened condensed milk and whole link into a pan. Heat just until bubbles form along the edges.
- Pour half of the cream mixture into the egg yolks, stirring as you pour.
- 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.
- Cool the custard. Chill in the fridge for a couple of hours.
- Process the custard base in the ice cream maker per manufacturer’s directions. Add the nuts during the last five minutes of processing.
- 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.
- Cover with the remaining half of the ice cream. Drop more dollops of applesauce on top.
- 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.
- This is one ice cream that needs no dressing up. Just scoop, drop into cones and enjoy.
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