Ice cream on top of Apple Pie is so last year. Though how you could ever pass up on that combo is anyones guess. How about apple pie IN your ice cream and THEN on top of apple pie. Yep. Another inclusion recipe that is super easy to make. Just get the base right (which clearly as you are in The Whole Scoop course you have organised) then follow these simple steps. Less baking, more eating!
It's all about the base. You know it Meghan.
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 1/2 Batch Vanilla Bean Pastry Recipe
- 2 apples
- 30 Grams raw caster sugar BUY
- 1 Teaspoon vanilla extract BUY
- 1/2 Teaspoon ground cinnamon
- OR 1 Drops cinnamon bark oil BUY
- 1 Batch vanilla ice cream base of choice
Do
- 1
Preheat oven to 180°C and line a flat tray with baking paper.
- 2
Prepare the pastry and roll it to approx .5cm thickness. Place onto the lined tray and bake 20 minutes or until golden and fragrant. Cool completely.
- 3
Peel, core and dice the apples and place into the Thermomix bowl with sugar, vanilla and cinnamon or cinnamon bark oil. Cook 8 min/100°C/Reverse/speed 1. The fruit needs to be softened and sweet with most of the water from the apples fully evaporated. Cool completely. Chill.
- 4
Make your ice cream mix according to recipe instructions. In the last minute of churning, stir through 80g of broken up vanilla bean pastry, and all of the cooked apples.
- 5
Store and freeze as ice cream recipe instructs. Enjoy with or without Apple Pie on the side!
Served with
This recipe can be seen if you sign up for the related course. Join the course to get access!
