2 Granny Smith apples, cored, peeled, and chopped
1/3 cup apple cider
2 tablespoons honey
1/4 teaspoon ground cloves
ICE CREAM BASE:
1 cup milk
1/4 cup granulated sugar
2 tablespoons honey
3 large egg yolks
1 1/4 cup heavy cream
1/4 teaspoon vanilla
- Put apples, cider, honey, and cloves in a medium saucepan and cook over medium-high heat until it begins to boil.
- Cover pan, reduce heat to low, and simmer for 10-12 minutes or until apples are tender when poked with a fork.
- Turn off heat. Using a potato masher purée the apples until smooth.
- Set aside to cool while you make the ice cream base.
Ice Cream Base
- Separate eggs and place yolks in a medium size mixing bowl, set aside. Discard the whites or save them for a different recipe.
- Pour milk, sugar, and honey in a medium saucepan. Heat until warm and sugar has dissolved.
- Add 3 tablespoons of milk mixture, one at a time, to egg yolks, whisking. This keeps them from "scrambling."
- Slowly pour the remaining milk mixture into the egg yolks while whisking constantly.
- Pour the entire mixture back into the saucepan.
- Heat the mixture on low, stirring continually with a spatula until it thickens and coats the spatula. You will know it is thick enough when you can scrape a spoon down the center of the spatula and the mixture doesn’t fill back in the scraped line. Note: Do not let the mixture come to a boil!
Cooling and Freezing
- Create an ice bath by putting ice cubes, water, and a handful of salt into a large bowl.
- Set a medium bowl into the ice bath being careful not to let any water get into the medium bowl.
- Pour heavy cream into the medium bowl and place a mesh strainer over the top of the bowl.
- Pour ice cream custard through the mesh strainer so it catches any eggy bits.
- Remove the mesh strainer.
- Stir ice cream custard and heavy cream together. Add the apple purée and vanilla and stir until the mixture cools down.
- Remove the bowl from the ice bath and place on a towel to dry off the outside.
- Chill the mixture in the refrigerator for 4-6 hours before freezing the mixture in your ice cream maker according to the manufacturer’s instructions.
- If the egg mixture curdles or breaks, use an immersion blender to mix it back together.
- This recipe can be made up to 5 days in advance and stored in the freezer.