Apple Pie Ice Cream’s Better Looking Cousin: Apple Pecan Ice Cream

Apple Pie Ice Cream’s Better Looking Cousin:  Apple Pecan Ice Cream

Ok, so I made the recipe by-accident-on-purpose and it ended up tasting like a better version of what I made WAY back in week 1, apple pie ice cream.

Since it officially hit over 80 degrees, I busted out the ice cream maker.  Mainly to make the Baci Ice Cream. But then the Peanut Butter Chocolate Chip ice cream followed. It’s a slippery slope, I tell ya.

My latest creation sort of started out in an attempt to make Maple Walnut, but when I went to the pantry, I realized I didn’t have any maple syrup. But I DID have apple syrup, and salted pecans, that’s the gist of how this happened.

Therefore, while I like what I did originally, I think the base of this is better (though I suppose not as natural since this contains no real apples).  An ideal recipe would maybe be to combine the two methods- the base of this, with the chunky apples and gingersnap of that.   But that’s for another day. In the meantime, here’s a recipe for Apple Pecan Ice Cream. And with all the fancy flavors of syrups out there today, the possibilities are endless.

Makes 1 quart


2 cups whole milk

1 TB plus 1 tsp cornstarch

3 TB cream cheese, softened

½ tsp sea salt

1 ¼ cups heavy cream

2 TB light corn syrup

1 cup apple syrup

¾ cup chopped, toasted, salted pecans


1.  Mix the cornstarch with about 2 TB of milk to create a slurry. Set aside.

2.  Beat the cream cheese and salt in a medium bowl until smooth and set aside.

3.  Mix the cream and corn syrup in a measuring cup with spout.

4.  Bring the apple syrup to a boil over medium high heat. Reduce for about 8 minutes.  Remove from the heat and, stirring constantly, add the cream and corn syrup mixture and the remaining milk.  The mixture may appear curdled from the acidic syrup, but it will come back together in the finished ice cream).

5.  Bring to a rolling boil, and boil for 4 minutes.  Remove from heat and gradually whisk in cornstarch slurry.

6.  Return the mixture to a boil and cook about 1 minute until slightly thickened.  Whisk the milk mixture into the cream cheese mixture.  Refrigerate overnight or until completely cool.

7.  Churn according to manufacturer’s instructions. Once it’s almost done, mix in the nuts.  Freeze until solid.

ice cream

Like I said, the possibilities are endless. Use your imagination!

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