Apple Ice Cream a la Lucas

Before heading to Boston to visit Kate, Kip and the other Kransdorfs, Lucas and I had been talking with one another about how we were looking forward to making Apple Pie, and Lucas suggested I make Apple Ice Cream. I hadn’t heard of such a thing before, but the idea sounded good to me.
DSC_5004.NEFAdapted from my favorite ice cream book, The Ultimate Ice Cream Book, Apple Butter Ice Cream:
– 1 cup sugar
– 2 large eggs
– 2 large egg yolks
– 2 teaspoons all purpose flour
– 1 cup heavy whipping cream
– 1 cup half and half
– 2 fresh medium apples, peeled, cored
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon vanilla extract
In a medium mixing bowl, beat sugar intot eh teggs and egg yolks until thickened and pale yellow. Beat in the flour. Set aside.
Dice apples or pulse in a food processor to deiced equivalent. Bring the cream to a simmer in saucepan and dump in apple, stirring to submerge all apple. Slowly beat hot cream into eggs and sugar. Pour entire mixture back into pan and place over low heat. Stir constantly with whisk or wooden spoon (I prefer a wooden spoon) until custard thickens slightly. Be careful not to let mixture boil or eggs will scramble. Remove from heat and stir in cinnamon. Pour hot custard through strainer (or don’t a leave the apples in; I prefer it this way) into a large clean bowl (or use the same one you mixed the sugar and eggs in like I do). Stir in vanilla, cool to room temperature. (I usually end up putting it in the ‘fridge for a couple hours or over night)
Stir chilled custard, freeze in ice-cream maker (I have one of those with a sealed bowl, rather than the rock salt variety). When finished the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.
Serving tip: hollow out an apple and fill with ice-cream. (I like serving this on top of crushed graham cracker, with fresh apple slices and sprinkled with uncooked oatmeal. Yum!)