Whether you are a homemade ice cream junkie who just loves ice cream, or a professional, this wonderful seasonal item is great for the fall. Our apple strudel ice cream recipe is nothing short of absolutely delicious. Enjoy!
INGREDIENTS (COMMERCIAL VERSION)
10-Qt Batch
1¼ gal – Ice cream mix (B)
1 oz – Two-fold vanilla extract (B)
1½ lb - Apple pie filling (B)
1 oz - Cinnamon (B)
8 oz - Raisins (M)
4 oz - Graham crackers, broken (M)
PREPARATION
Batch time: 8–10 minutes
Pour all ingredients except raisins and graham crackers into the batch freezer. Turn on dasher, set timer to 8 minutes, turn on refrigeration and begin the batch. Midway through the batch, add the raisins and graham crackers. When the batch is complete, turn off the refrigeration and extrude the finished product. Decorate tops of tubs with some cinnamon, graham cracker pieces and raisins.
MALCOLM SAYS: The apple pie filling and cinnamon are added at the beginning of the batch to create an apple flavor in the mix. The raisins and graham crackers are added while the batch is running to retain larger pieces that will give the finished product more substance.
INGREDIENTS (HOMEMADE VERSION)
8 Egg yolks
1 Tbsp Vanilla extract
8 oz Sugar
12 oz Apple pie filling
16 oz Milk
4 oz graham crackers
16 oz Heavy Cream
½ teaspoon Cinnamon
2 oz Golden raisins
PREPARATION
Use a double boiler to create a custard base. Pour the egg yolks, sugar and milk into the pot. Heat the mixture slowly but do not bring to a boil. When a film forms over the back of your spoon, remove custard base from heat and place the pot into a larger pot filled with cold water to cool. Add in heavy cream and place in refrigerator until cold (at least 2 hours). Then stir in vanilla extract, apple pie filling, and transfer to an ice cream maker. Freeze according to manufacturer’s instructions At the end of the batch, add the golden raisins, cinnamon, and graham crackers, turn off refrigeration and extrude the finished product. Yield: 1½ quarts of ice cream
