Applesauce and Walnut Ice Cream

Applesauce and Walnut Ice Cream

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
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


  • 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 applesauce and walnut ice cream needs no dressing up. Just scoop, drop into cones and enjoy.