apple pie ice cream

You may be under the impression that I have boundless energy.  Decorating pumpkins, taking endless pictures of leaves, and churning my own butter in my spare time.  Confession, I’m one of the laziest people I know.

Here is why.  When an apple pie craving strikes, the thought of cutting myself a slice, walking to the freezer, finding the vanilla ice cream under all of the frozen fruit, searching every single drawer in the kitchen for the ice cream scoop, warming the slice in the microwave for an entire minute and a half, and scooping the ice cream is way too complicated.  I usually end up eating the pie cold. With my hands. And that’s no fun.

That’s why I invented this little concoction, apple pie ice cream.  This recipe does not require an ice cream maker.  Mainly because I am too lazy to order one. But boy is this stuff good.  Apples sauteed in butter, graham cracker crumbs, and homemade caramel sauce make this ice cream taste just like apple pie.

Funny how I’m totally willing to churn my own ice cream, yet too “lazy” to reheat a slice of pie in the microwave.

With love,
Erica

Ingredients 
 
2 cups heavy cream
1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
3 tablespoons butter, melted
1 apple, diced
2 tablespoons butter
3/4 cup caramel sauce of your choice
2 tsp cinnamon
1 1/2 cups graham cracker crumbs

Whip heavy cream to stiff peaks in large bowl.
In a large frying pan, sautee the diced apple with 2 tablespoons of butter.
Whisk sweetened
condensed milk, melted butter, and cinnamon in large bowl. Stir in apple slices and caramel sauce. Fold in whipped cream.

Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.

peach cobbler ice cream

I don’t have an ice cream machine, and have always shyed away from any ice cream related recipe. However, when I saw this easy method to make ice cream without a machine on Kevin and Amanda, I decided to give it a go… and it has changed my life forever. This method is so easy (just pop it in the freezer and forget about it) and so rewarding (we’re making our own ice cream people!). My family couldn’t get enough of this stuff, its so smooth and creamy that no one would ever guess that it’s not churned. There’s no doubt that homemade ice cream is the supreme summertime treat, and there’s also no doubt there will be many more ice cream recipes to come now that I have this awesome method up my sleeve!

The peaches at the Farmer’s market are perfect this time of year — sweet, juicy, and not at all mealy. I think we bought around 20 of them! I was planning on making a peach cobbler, but then decided that ice cream would be a happy substitute since these days its (almost) too hot to bake. Instead of plain peach ice cream, I jazzed it up a bit with graham cracker crumbs and a healthy dash of cinnamon to simulate the warm flavors of peach cobbler. It’s basically summer in a cone.

Needless to say, this peach ice cream is a new favorite recipe of mine, and will always be special to me as it is the first ice cream I have ever made. This is the perfect way to celebrate the rich, festive flavors of summer. I encourage all of you who, like myself, stay away from the homemade ice cream scene to hop on over and give this recipe a go đŸ™‚
What’s your favorite ice cream flavor?
With love,
Erica

Ingredients
2 cups heavy cream
1 (14 oz.) Sweetened Condensed Milk
3 tablespoons butter, melted
1/2 teaspoon vanilla
1 teaspoon cinnamon
3 peaches, diced
1 cup graham crackers, crushed (I used cinnamon grahams, of course)

Whip heavy cream to stiff peaks in large bowl. Whisk sweetened
condensed milk, butter, vanilla and cinnamon in large bowl. Stir in peaches and graham cracker crumbs. Fold in whipped cream.
Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.