Both these holiday ice cream recipes make a delicious dessert when combined with pie or cake for the holidays. BUT, when the two are paired together, and sauced with my Homemade Salted Caramel Sauce and nuts, it’s simple outrageous!
Custard and ice cream are made of the same three basic ingredients: milk, sugar, and cream.
The difference between the two is that custard also has cooked egg yolks in it that provides a silkier texture. Custard gives you the classic texture reminiscent of old fashioned ice cream; super smooth, thick, and decadent.
When I’m making ice cream flavors that are rich or need a depth of flavor, I prefer to use a cooked custard ice cream base.
It carries the pumpkin and brandied apple flavors well, turning both holiday ice cream recipes into stellar desserts.
After making and chilling your plain vanilla ice cream custard base, that’s when the fun begins!
I bet you haven’t yet encountered a recipe that starts with making a sheet of baked streusel topping! Making a sheet of streusel topping and breaking it into chunks is the insane secret to Pumpkin Streusel Ice Cream!
The recipe makes enough streusel to keep large “sheets” for a dramatic dessert garnish too. Pumpkin Streusel Ice Cream is smooth and creamy, but with a bit of “crunch factor” that’s absolutely fabulous!
You’ll actually churn your pumpkin ice cream plain, and freeze until it comes to a “soft serve” consistency. Then you’ll stir in a bowl of streusel chunks, and pop back into the freezer until it firms up.
I broke some of the streusel sheet into larger pieces and kept them in a plastic storage container for garnishing.
And if you want to “gild the lily” a bit, you can add some of my Homemade Salted Caramel Sauce and nuts!
How’s that for a fabulous holiday dessert? Make it a few week before you want to serve it and check “dessert” off your holiday planner list!
CLICK HERE TO GET THE RECIPE FOR: Pumpkin Streusel Ice Cream
Brandied Apple Ice Cream has all the flavors of Fall in a bowl, but the Brandied Apples take it to holiday dessert caliber! It’s a super taste treat for your friends and family for Thanksgiving or Christmas!
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!
Once you make your plain cooked custard ice cream base, 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 featured an incredible Autumn Almond Apple Cake with Apple Dust Sugar a month or so ago for Fall. Its “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?
CLICK HERE TO GET THE RECIPE FOR: Brandied Apple Ice Cream
I’m trying to make this a pleasurable experience for you! Fast and easy are the name of the game here.
I prefer to chill my ice cream bases overnight, or at the very least 4-6 hours.
NAN’S TIP: An added bonus when preparing this dessert for a dinner party, is the recipe can be made up to two weeks ahead. It’s easy to schedule the steps around my cooking plans and get it tucked away in the freezer.
Now here’s where my years of throwing parties professionally pays off gals!
NAN’S TIP: A few days before the party, prepare enough perfect scoops of your holiday ice cream recipes for all your guests.
Place the scoops on a rimmed baking sheet, cover with plastic wrap, and refreeze. Tuck them away in the freezer, and they’ll be ready to assemble the dessert course for your guests.
The super bonus is that because they’re frozen hard, you have a bit more time for assembly and serving them before they begin to melt!
Believe me, it’s a welcome shortcut for the hostess who has just served the perfect buffet dinner to her guests. You’re allowed to have a good time at your own party!
When you’re planning your holiday menus this season, remember this little holiday hostess tip! By tucking a few pints of incredible Fall flavored ice creams into the freezer in November, you’ll have you’re holiday desserts done!
Just when the holiday season starts to get hectic, you’ll be smiling, knowing what’s hiding inside your freezer!
Want to find out how to get those fabulous Thanksgiving Place Cards for your holiday tablescape?
Click here to read the related post: Cranberry Pomegranate Sauce for Thanksgiving
When it comes time to begin planning for Thanksgiving and Christmas, some gals start to get a little tense. While others glide through the holidays with yummy hors d’oeuvres tucked in their freezers to serve at a moment’s notice. That’s where my 2020 Holiday Season Planner comes into play.
What’s the real difference between the two? Having a plan of action and the tools you need to get you to the finish line on Boxing Day morning!
When I hung up my apron and retired from professional catering a few years back, I finally got smart.
I decided to employ the same planning and organizational systems I used so successfully as an off-premise caterer, but at home. I applied them to my holiday season planning process, including everything Thanksgiving too!
After a number of holiday seasons of fine tuning my holiday seasonal planner, I’ve come up with a fabulous comprehensive version.
Just download and print the FREE PDF, and you’re in business.
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