Sweets & Desserts

Applesauce and Walnut Ice Cream

Applesauce and Walnut Ice Cream | casaveneracion.com

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 creme 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.

Applesauce and Walnut Ice Cream
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 1 quart
Author: Connie Veneracion
  • 6 egg yolks
  • 500 milliliters cream
  • 250 milliliters whole milk
  • 250 milliliters sweetened condensed milk
  • sugar (optional)
  • 1/2 cup applesauce (store-bought or homemade)
  • 1/2 cup 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. 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.
  8. Cover with the remaining half of the ice cream. Drop more dollops of applesauce on top.
  9. 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.
  10. This applesauce and walnut ice cream needs no dressing up. Just scoop, drop into cones and enjoy.

Applesauce and Walnut Ice Cream

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