Brandied Apple Ice Cream has all the flavors of Fall in a bowl, but the Brandied Apples take it to holiday dessert caliber!
Here my Brandied Apple Ice Cream is shown as a “caramel apple” treat with my Homemade Salted Caramel Sauce !
I even made it a little more extraordinary by adding some brandied apples as an additional garnish. Talk about gilding the lily!
CUSTARD STYLE BRANDIED APPLE ICE CREAM
You’ll be make a standard cooked custard ice cream base and letting it chill overnight to help develop the flavors.
Then the fun part begins, adding your lovely brandied apple mixture. After cooking down a whole basket of tart apples, you’ll make a brandy syrup that takes the apples into the realm of the divine. I’m not exaggerating, I swear!
You’ll wait to add the brandied apples until your ice cream has had a chance to come to a “soft serve” consistency in the freezer.
That usually takes an hour or so, once you take the churned ice cream out of the machine.
I recommend keeping the finished ice cream in the freezer at least 24 hours before serving. You want to give it time to meld all the delicious flavors in the recipe.
HOW ABOUT “APPLE DUST SUGAR” FOR A GARNISH?
I featured an incredible Autumn Almond Apple Cake with Apple Dust Sugar a month or so ago for Fall. It’s “secret ingredients” is my Apple Dust Sugar.
I showed how to make it and even created some extra-special gift hang tags and custom recipe card for holiday gift giving.
When I finished this batch of Brandied Apple Ice Cream, it occurred to me that my Apple Dust Sugar would make a fabulous garnish. So, I wanted to show you a portion garnished with Apple Dust Sugar and an extra dollop of brandied apples.
I want to dive into the dish right this moment, don’t you?
Why not try making some Brandied Apple Ice Cream for a super taste treat this Thanksgiving or Christmas!
You’ll have some very happy guests and family at your holiday table!
Want to try another one of my fabulous holiday ice cream recipes?
It’s my Pumpkin Streusel Ice Cream. Wait until you see how I make Streusel Topping into a solid sheet that you break into large chunks and sheets for garnish!
Check out my fabulous recipe for: Pumpkin Streusel Ice Cream LINKKKKKKKKKKK
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9 large tart apples (like Granny Smith), peeled, cored, cut into chunks
2/3 cup sugar
2/3 cup apple juice or cider
1/8 tsp. kosher salt
4 Tbsp. unsalted butter
1 cup light brown sugar
1 tsp. cinnamon
1/8 tsp. star anise
1/2 cup brandy
ICE CREAM BASE
2 cups heavy cream
1 cup whole milk
2/3 cup sugar
1/8 tsp. kosher salt
6 large egg yolks
1 tsp. pure vanilla extract
- BRANDIED APPLES - Place the apples, sugar, apple juice/cider and salt into a medium saucepan over medium heat. Stirring occasionally, bring apples to a simmer. Cover, reduce heat to medium-low and continue to cook, stirring occasionally, until apples have softened and cooked down, about 15-25 minutes.
- Meanwhile, in a large skillet over medium heat, melt the butter. Add brown sugar and spices, stirring to combine. Cook and stir the sugar mixture until it becomes a liquid and begins to bubble and thicken. Cook for 1 more minute, and remove pan from heat source. Add brandy and stir to combine. Place pan back on the heat and cook until mixture become thick and bubbly again.
- Combine the cooked apple mixture with the brandy syrup in a large bowl and stir well. Let brandied apples cool completely and chill until needed.
- ICE CREAM BASE - Combine the egg yolks, sugar, and salt in a bowl. Whip the mixture until it becomes thick and the color turns a light yellow.
- Scald the heavy cream in a pot, then gradually beat it into the egg
mixture, starting with just a 1/4 at a time. If you add in too much too soon in will scramble your eggs. Work slowly.
- Place the bowl over a water bath or double boiler. Continue to heat, stirring
constantly, until the mixture is thick enough to coat the back of a spoon. (Or
- Immediately stir in the cold milk to stop the cooking. Add the vanilla and stir well.
- Chill the mixture for at least 12 hours. Freeze in an ice cream maker according to the manufacturer's directions. (TIP: place your ice cream storage container in the freezer before filling with your churned ice cream)
- Remove ice cream and place it into your chilled storage container and freeze for 1 - 1 1/2 hours.
- Once the vanilla ice cream cream has set up to "soft serve" consistency, stir in as much of your Brandied Apples as you desire. Don't put less than 1 1/2 cups in though, or you'll barely notice the apples! Freeze for at least 6-8 hours before serving. USE YOUR REMAINING BRANDIED APPLES AS GARNISH WITH CINNANON STICKS!
Serving Size 1
Amount Per Serving
Calories 520Total Fat 23gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 8gCholesterol 170mgSodium 119mgCarbohydrates 69gFiber 5gSugar 61gProtein 6g
Fat and calorie counts will vary with portion sizes.