Apple Pie Ice Cream

ice cream

1. in a large saucepan heat half and half and sugar over low heat
2. stir the vanilla into the mixture
3. once the liquid is completely heated, turn off the heat
4. in a large bowl whisk the egg yolks until they are thick and lighter in color, a slightly pale yellow
5. temper the egg yolks by scooping out about a 1/4 of a cup of the heated half and half mixture and VERY slowly drizzle into the egg yolks as you whisk
6. whisk the egg yolk mixture into the saucepan with the rest of the half and half mixture
7. cook over low heat stirring constantly until it becomes thick
8. pour through a strainer into a large bowl
9. stir in the heavy cream
10. allow the mixture to chill completely (I like to chill overnight)

Apple Pie filling

1. combine all ingredients in a saucepan over medium heat
2. stir until the apples become soft and sauce is thick
3. add more water a bit at a time if it becomes to thick
4. remove from heat and allow to cool completely or or overnight

Pie Crust

1. preheat oven to 350 degrees F
2. lay pie crust dough out flat on a parchment lined baking sheet
3. brush with melted butter on both sides
4. in a small bowl combine sugar and cinnamon
5. sprinkle even over both sides of the crust
6. bake in the oven for 15 to 20 minutes or until crispy
7. allow it to cool completely and then break it up into bite sized pieces

Apple Pie Ice Cream

1. pour the ice cream mixture into an ice cream maker and prepare according to the maker's instructions
2. once the ice cream reaches the soft serve consistency slowly pour in the apple pie filling as the ice cream maker still turns
3. then slowly add in the pie crust
4. pour into a container and freeze for an additional 8 hours
5. Enjoy!!!