Apple Cinnamon Ice Cream Food

WARM APPLES AND ICE CREAM

Steps:

• Preheat a medium skillet over medium to medium-high heat. Peel and quarter the apples. Core each quarter. Slice the apples up. Add butter to the skillet, then apples. Saute 7 or 8 minutes, add sugar, cinnamon and cloves and cook 2 minutes more. Spoon the sauteed apples into dessert dishes and top with ice cream, whipped cream, and garnish with grated nutmeg.

APPLE STREUSEL ICE CREAM

Steps:

• Preheat oven to 350°. For streusel, combine brown sugar, flour and cinnamon in a bowl; cut in 3 tablespoons butter until mixture resembles coarse crumbs. Stir in pecans. , Press into a 9-in. pie plate. Bake 10-12 minutes or until the edges are browned. Cool slightly; break into small pieces. Cool completely., In a small skillet, melt remaining butter. Stir in apple, sugar and cinnamon. Cook 8-10 minutes or until apple is tender; cool., In a large saucepan, heat milk to 175° stir in sugar until dissolved. Cool. In a large bowl, combine milk mixture; cream and vanilla. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer; freeze according to manufacturer's directions, adding apple mixture during the last 5 minutes of processing. , Spoon a third of the ice cream into a freezer container. Top with a third of the streusel mixture. Drizzle with a third of the caramel topping. Repeat layers once. Top with remaining ice cream. With a spatula, cut through ice cream in several places to gently swirl layers. Cover; freeze overnight. Garnish with the remaining streusel and caramel topping.

CHUNKY CINNAMON APPLE SAUCE

Steps:

• Combine apples, sugar, water and cinnamon in a 3-qt. slow cooker; stir gently. Cover and cook on low for 6-8 hours or until apples are tender.

ICE CREAM TOPPED WITH APPLESAUCE AND CINNAMON

Steps:

• Warm the Applesauce on the stove or in a microwave. Place the ice cream in a dish. Top with the Applesauce, sprinkle with cinnamon and top with whipped cream if desired.
• Throw the apples, apple juice and lemon juice into a pan and bring it to the boil over medium-high heat. Lower the heat and simmer until the apples are soft, about 15 minutes. Stir through the sugar and mix until melted. Add the cinnamon and stir through.
• Puree the mixture in a food processor, blender or food mill. If not using right away, leave to cool and then refrigerate.

HOMEMADE APPLE CINNAMON ICE CREAM

Steps:

• In a mixing bowl, whisk together the cream, milk, sugar, vanilla, cinnamon and salt until well-combined. Cover and refrigerate for at least 2 hours until thoroughly chilled.
• Meanwhile, melt the butter in a skillet over medium heat. Toss the apples with the brown sugar and spices and add to the skillet. Cook, stirring often, until the apples are tender, about 2-3 mins. Remove from the heat and let cool. Cover and refrigerate along with the cream base.
• Prior to making the ice cream, whisk the cream base a few times, and pour into an 1-1/2 quart capacity ice cream machine. Follow the manufacturer's instructions, and churn until the ice cream is frozen and fluffy, about the consistency of soft-serve (generally 20-25 minutes). About three to five minutes before the ice cream is ready, or when the ice cream looks like it is mostly set up, carefully pour in the cinnamon-apple mixture, and continue churning.
• Spoon the ice cream into freezer-safe containers, and for a firmer texture, cover and freeze for an hour or two.

APPLE CINNAMON PIE WITH VANILLA ICE CREAM

Steps:

• Position rack in bottom third of oven and preheat oven to 400° F. Combine sliced apples, 1/4 cup sugar, flour, 2 teaspoons ground cinnamon, vinegar and salt in large bowl; toss to blend.
• Roll out 1 dough disk on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter deep-dish glass pie dish. Trim overhang to 1/2 inch. Brush edge of crust lightly with water. Transfer apple mixture to crust, mounding in center and pressing lightly to compact. Drizzle with honey. Sprinkle with 1 teaspoon cinnamon. Roll out second dough disk to 13-inch round. Place atop apples. Trim dough overhang to 1 inch. Fold top crust edge under bottom crust edge, pressing to seal. Crimp edge decoratively. Cut several slits in crust to allow steam to escape.
• Place apple pie on baking sheet. Bake 45 minutes.
• Combine remaining 1 tablespoon sugar and 1/2 teaspoon ground cinnamon in small bowl. Brush top crust of pie with milk. Sprinkle with sugar mixture. Bake until crust is golden brown, apples are tender and juices bubble thickly, covering crust edges with foil if browning too quickly, about 20 minutes. Transfer pie to rack and cool.
• Cut pie into wedges and serve with vanilla ice cream.