![]() They’re sturdy enough to withstand getting folded into an ice cream, but soft enough that when frozen, they aren’t brittle or overly crunchy. Just til the edges were firm and crisp, but the centers were still nice and soft. I used a refrigerated prepared pie crust - the kind you unroll (I have tried Pillsbury and generic/store brand, and I think Pillsbury is far superior! That’s my recommendation), and broke it into marble-sized pieces, rolled the pie crust marbles in melted butter and cinnamon-sugar, and baked them. The second reason that this particular recipe is so sensational is the little pie bits. The syrup is A-M-A-Z-I-N-G, and you’ll want to eat a whole bowl of it like soup, it’s that delicious.Īnd lots of that filling is swirled throughout this Apple Pie Ice Cream. The cinnamon syrup softens the apples as they cook, infuses them with goodness, and also makes the whole thing insanely ooey-gooey. That recipe produces a sweet, slightly tangy, spiced cinnamon syrup, and the apples get doused in it. It’s a quick stove-top filling recipe, and is based on our family favorite pie recipe that we’ve used since the ’60s. It’s perfectly thick, sweet, gooey, and potent with fall spices. Nothing beats that Apple Pie Filling! It’s the best there is. My Apple Pie Ice Cream has generous swirls of apple pie filling throughout the ice cream. I made the Pumpkin Pie Ice Cream recipe a few weeks ago, and today I’m sharing this Apple Pie Ice Cream. This Apple Pie Ice Cream is unique and special for a few reasons.įirst and foremost: it contains this from-scratch, homemade, quick & easy stove-top Apple Pie Filling that I posted a few days ago. It’s always handy to have an at-home recipe. I’m not attempting to replace The Creamery ice cream because I feel a copycat version will never be quite as good, but I did want to model my own versions after them as best I could. I wanted to recreate my favorite seasonal flavors. Their fall and holiday flavors are just tremendous. A few of the seasonal favorites are their Apple Cobbler Crunch and Pumpkin Pie. Last fall, we ordered 10 half-gallons from The Creamery at Penn State. You can order it online, and have it shipped anywhere in dry ice. It’s really kinda famous! Both regionally and nationally. Like the Pumpkin Pie Ice Cream I made a few weeks ago, this Apple Pie Ice Cream is inspired by another ice cream.Ī quick bit of background: I went to Penn State for undergrad, and Penn State is very well known for their agriculture program, including their dairy products, and specifically their ice cream. To easily view all of the blog recipes, follow along on Pinterest! This Apple Pie Ice Cream is not shy on homemade apple pie filling, spices, cinnamon-sugar pie crust bits, or caramel! With a rich, creamy base, swirled with perfectly thick, sweet, gooey apple pie filling, smattered with buttery, sweet bites of pie crust, and a touch of caramel too, this Apple Pie Ice Cream recipe is almost too good to be true!
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