Apple and Honey Ice Cream

Heather Lorgeree
Recipe by
Heather Lorgeree

Try a tasty new twist on apples and honey this Rosh HaShanah!

2 Granny Smith apples, cored, peeled, and chopped
1/3 cup apple cider
2 tablespoons honey
1/4 teaspoon ground cloves
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

Apple Purée

  1. Put apples, cider, honey, and cloves in a medium saucepan and cook over medium-high heat until it begins to boil.
  2. Cover pan, reduce heat to low, and simmer for 10-12 minutes or until apples are tender when poked with a fork.
  3. Turn off heat. Using a potato masher purée the apples until smooth.
  4. Set aside to cool while you make the ice cream base.

Ice Cream Base 

  1. Separate eggs and place yolks in a medium size mixing bowl, set aside. Discard the whites or save them for a different recipe.
  2. Pour milk, sugar, and honey in a medium saucepan. Heat until warm and sugar has dissolved.
  3. Add 3 tablespoons of milk mixture, one at a time, to egg yolks, whisking. This keeps them from "scrambling." 
  4. Slowly pour the remaining milk mixture into the egg yolks while whisking constantly. 
  5. Pour the entire mixture back into the saucepan.
  6. 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

  1. Create an ice bath by putting ice cubes, water, and a handful of salt into a large bowl.
  2. Set a medium bowl into the ice bath being careful not to let any water get into the medium bowl.
  3. Pour heavy cream into the medium bowl and place a mesh strainer over the top of the bowl.
  4. Pour ice cream custard through the mesh strainer so it catches any eggy bits.
  5. Remove the mesh strainer.
  6. Stir ice cream custard and heavy cream together. Add the apple purée and vanilla and stir until the mixture cools down.
  7. Remove the bowl from the ice bath and place on a towel to dry off the outside.
  8. 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.

Additional Notes

Heather's Tips

  • 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.