Indulge in the ultimate comfort dessert with this creamy Apple Crisp Ice Cream, blending sweet cinnamon-spiced apples with rich vanilla bean ice cream.
Packed with protein from egg yolks and healthy fats from cream, it offers a satisfying treat without overloading on sugar.
Perfect for everyday enjoyment, it’s easy to make, freezer-friendly, and a crowd-pleaser for family or meal prep.
Creamy Apple Crisp Ice Cream
Equipment
- 1 medium saucepan
- 1 whisk
- 1 Sharp paring knife
- 1 medium bowl
- 1 fine-mesh strainer
- 1 ice cream maker
- 1 cutting board
Ingredients
- 1 cup whole milk
- 2 cups heavy cream
- ½ cup granulated sugar
- ¼ tsp diamond kosher salt
- 1 vanilla bean
- 1 tsp ground cinnamon
- 5 large egg yolks
- ½ tsp vanilla extract
- 2 ½ cups apple crisp about 2/3 of a pie pan
Instructions
- Prepare Vanilla-Cinnamon Base: Start by splitting the vanilla bean lengthwise using a sharp paring knife. Carefully scrape out the seeds and place them into a medium saucepan. Add whole milk, heavy cream, sugar, cinnamon, and kosher salt to the pan. Heat over medium flame, whisking constantly to fully dissolve the sugar and blend the flavors. This gentle heating process usually takes 4–5 minutes. Once done, remove from heat and allow the mixture to steep for 30 minutes, letting the vanilla seeds and cinnamon infuse their full aroma and flavor into the cream.
- Warm the Cream Mixture: After steeping, return the saucepan to the stove and slowly bring the milk-cream mixture back up to a gentle heat. The mixture should be warm, not boiling, to prevent curdling when combined with the eggs in the next step. Keep stirring occasionally to maintain an even temperature.
- Whisk the Egg Yolks: While the cream is warming, take five large egg yolks in a separate medium bowl. Use a whisk to beat them lightly until smooth and slightly thickened. This will prepare the eggs for tempering, preventing them from scrambling when added to the hot cream mixture.
- Temper the Eggs: Carefully pour about 1 cup of the warm cream mixture into the beaten yolks while whisking continuously. This tempering step ensures the yolks gradually adjust to the heat without cooking too quickly. Whisk steadily until the mixture is fully combined and smooth.
- Combine Eggs and Cream: Slowly pour the tempered egg mixture back into the saucepan with the remaining cream mixture, whisking constantly. Continue to cook over medium-low heat, stirring gently but constantly, until the mixture just begins to simmer and slightly thicken. This is your custard base, rich and creamy. Remove the pan from heat immediately to prevent overcooking.
- Add Vanilla Extract: Once the custard is removed from heat, stir in 1/2 teaspoon of vanilla extract. This adds a deeper, more complex vanilla flavor and enhances the aromatic richness of your ice cream base.
- Strain and Chill the Custard: Pour the custard through a fine mesh strainer into a clean bowl. This step removes any small bits of cooked egg or vanilla pod, leaving a silky-smooth ice cream base. Let the custard cool at room temperature, then place it in the refrigerator or over an ice bath until fully chilled. Chilling ensures the ice cream churns to the perfect creamy texture.
- Prepare Apple Crisp Pieces: While the ice cream base chills, take 2 1/2 cups of pre-baked apple crisp and transfer it to a cutting board. Using a sharp knife, chop the crisp into small, bite-sized pieces, making sure there are no large chunks. Smaller pieces freeze better and mix more evenly into the ice cream, preventing icy or hard bites.
- Churn the Ice Cream: Once the custard is fully chilled, pour it into your ice cream maker. Follow the manufacturer’s instructions to churn until the mixture reaches a smooth, soft-serve consistency. Churning introduces air and ensures the ice cream will be creamy and light.
- Fold in Apple Crisp: After churning, gradually fold in the chopped apple crisp pieces, ensuring they are evenly distributed throughout the ice cream. This step gives each bite a perfect combination of creamy vanilla-cinnamon base and sweet, textured apple crunch.
- Freeze to Set: Transfer the ice cream to a freezer-safe container. Smooth the top with a spatula, cover, and freeze for at least 5 hours or overnight. This allows the ice cream to firm up and the flavors to meld, giving a perfectly scoopable, creamy dessert.
- Serve and Enjoy: Before serving, let the ice cream sit at room temperature for 5–10 minutes. This softens the apple pieces slightly, creating a better texture and enhancing flavor. Scoop into bowls or cones, and enjoy the rich combination of cinnamon-spiced vanilla and tender apple crisp in every bite.
Notes
- For the best flavor, use a high-quality vanilla bean; it makes the ice cream aromatic and rich.
- Make sure to chop the apple crisp into small pieces to prevent ice crystals and ensure smooth, creamy bites.
- Allow the ice cream to sit at room temperature for a few minutes before serving to soften slightly for the perfect texture.
- This recipe works well with homemade or store-bought apple crisp, though homemade gives better freshness and control over sweetness.
- The custard base can be prepared a day ahead and refrigerated, making this a great make-ahead dessert.
Chef’s Secrets For Perfect Creaminess
The secret to ultra-creamy ice cream lies in temperatures and timing.
Always temper the eggs with a small amount of hot cream before adding them back to the saucepan.
This prevents curdling and ensures a silky custard.
Additionally, steeping the vanilla and cinnamon in the warm milk mixture allows flavors to fully develop without overcooking.
When chopping the apple crisp, keep pieces small but not too fine—this preserves texture without creating icy pockets.
Lastly, chilling the base thoroughly before churning maximizes creaminess, while folding in the apple crisp at the last minute preserves the tender crunch.
Serving Suggestions For Maximum Enjoyment
Serve this ice cream in a bowl or waffle cone topped with a sprinkle of cinnamon or a drizzle of caramel sauce.
For a sophisticated twist, pair it with warm apple pie or baked caramel apples, which creates a delightful contrast between hot and cold.
A few toasted nuts or a light dusting of powdered sugar can add texture and visual appeal.
It’s also perfect for dessert parties or casual gatherings, as guests can serve themselves, and the flavors appeal to all ages.
Storage Tips For Long-Term Freshness
To keep the ice cream creamy and flavorful, store it in an airtight, freezer-safe container.
Press a piece of parchment paper or plastic wrap directly on the surface before sealing to prevent ice crystals from forming.
Keep it in the coldest part of the freezer, not the door, to maintain consistent texture.
Properly stored, the ice cream will stay at its best for up to 1–2 weeks, though it is always tastiest within the first week.
Frequently Asked Questions
1. Can I use regular sugar instead of granulated sugar?
Yes, granulated sugar works best for dissolving evenly in the custard, but you could use organic cane sugar if preferred. Avoid powdered sugar—it can alter the custard’s texture.
2. Can I make this recipe without an ice cream maker?
Absolutely! You can pour the custard into a shallow freezer-safe dish, stir every 30–40 minutes as it freezes to break up ice crystals, and fold in the apple crisp when nearly firm.
This will take longer but still yields creamy ice cream.
3. Can I prepare the apple crisp ahead of time?
Yes, you can bake the apple crisp a day or two in advance. Store it in an airtight container at room temperature, and chop it just before folding into the ice cream to maintain a fresh texture.
4. How can I make this recipe lower in sugar?
You can reduce the sugar slightly in both the custard and apple crisp, though keep in mind that sugar helps with creaminess and texture in ice cream.
Using naturally sweet apples like Honeycrisp or Fuji can help balance flavor.
5. Can I add mix-ins like nuts or caramel swirls?
Yes! Add them after churning, folding gently to distribute evenly. Chopped walnuts, pecans, or a swirl of homemade caramel sauce can add extra flavor and texture without compromising the creamy custard.
