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In order to make a recipe of ice cream for your toddlers in quick way, red apples are first reduced in size using butter, brown sugar, and cinnamon, and then the resulting puree is blended with half of the ice cream's custard base.
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Cinnamon adds a nice kick, and the vanilla ice cream is nice and smooth.
There are microscopic, tiny bits of apple in each and every bite, as well.
The secret ingredient is the use of chopped-up snickerdoodle cookies, which not only imparts a stronger cinnamon taste but also gives the filling the consistency of a "crust.
" I believe that graham crackers or your preferred type of sugar cookie might be used as a suitable substitute in this situation.
Despite the fact that summer is drawing to a close, I still need to catch up on my ice cream cone consumption.
This apple pie ice cream is the ideal transition from the balmy days of summer to the cool breezes of fall.
Grab a spoon and dig in.
Brown sugar and butter should be combined in a skillet that is medium in size and set over medium heat.
After the butter has melted and started to bubble, put the apples and cinnamon into the pan.
Cook over medium heat for ten to fifteen minutes, giving the mixture a stir on a regular basis until the apples have become tender and the majority of the liquid has been absorbed.
Take the pan off the heat, and then set it aside to cool.
Refrigerate in a jar that seals tightly until you are ready to use it, then store it in an airtight container.
Prepare the base for the ice cream as follows: Egg yolks should be whisked together in a medium bowl before adding the sugar in two and a half tablespoons increments and continuing to whisk.
Set aside.
Over medium-high heat, in a medium saucepan, combine the cream, milk, remaining sugar, and salt by stirring in a stirring motion.
Once it appears like the mixture is getting close to reaching a simmer, turn the heat down to medium.
Transfer a portion of the hot cream mixture into the bowl containing the egg yolks and whisk the two together continuously.
It should be repeated one more time.
red apple juice
While stirring the cream in the saucepan with a rubber spatula and slowly pouring the egg-and-cream combination from the bowl into the pan, the cream should be heated to a temperature that will prevent it from curdling.
Cook the mixture over medium heat, swirling it frequently, until it has thickened to the point where it coats the back of a spatula and reaches 170 to 175 degrees Fahrenheit on an instant-read thermometer.
Pass the mixture that was made from the base through a sieve with a fine mesh into a clean bowl.
Place the bowl in a larger bowl filled with cold water and stir it at regular intervals until it cools.
Refrigerate the meal after covering it with a lid.
Ice cream must be churned.
When you are ready to puree the ice cream, combine the cooked apples with the vanilla essence and half of the cold custard base in a blender or food processor.
Do this when you are ready to puree the ice cream.
Purée until it reaches a silky consistency.
In the bowl of your ice cream maker, combine the pureed mixture with the remaining custard foundation, and then freeze the mixture in accordance with the recommendations provided by the manufacturer.
You can either add the chopped cookies during the final minute or so of churning, or you can fold them by hand once the churning process is complete.
Place the ice cream in a container that can be placed in the freezer, then allow it to freeze.
The flavor of the crumble is enhanced by the utilization of discarded peels.
Make sure to save the apple skins for the crumble once you have finished peeling the apples to use in the ice cream.
Both Ambrosia and Gala apples were utilized in the testing of this recipe; however, you are free to use any apple variety you choose.
Peel the apples and slice them into really little cubes to get started on the recipe for Apple Pie Ice Cream that uses a different technique.
Butter should be melted over medium heat in a big, heavy saucepan until the foam subsides, at which point the heat should be increased to high, and the apples and a quarter of a teaspoon of salt should be stirred in
The cinnamon powder should then be added to the pan, and the apples should be cooked until they have a caramelized appearance.
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The heat should be turned off, and you should let it cool down on its own.
Put the whipped cream in a large bowl, and continue to whisk it until you can see peaks forming in it.
After that, pour the sweetened condensed milk into the whipped cream, and continue to whisk the mixture for another five to seven minutes.
The remaining cinnamon powder should be added to the bowl, and the contents should be whisked together until the cinnamon is distributed evenly throughout the mixture.
You now have the opportunity to give it a taste and choose whether or not you would want to add powdered sugar in order to make it sweeter.
Whisk again if added sugar.
Now, take a loaf pan, place the mixture into it, and cover it with a cling wrap in a manner that is as secure as possible.
After 5 or 6 hours, you can consume it, but leaving it in the freezer overnight will produce the finest benefits.
At the very end, add the apple cubes, and then gently fold everything together.
Now, take a loaf pan, place the mixture into it, and cover it with a cling wrap in a manner that is as secure as possible.
After 5 or 6 hours, you can consume it, but leaving it in the freezer overnight will produce the finest benefits.
After they have finished their Pav Bhaji on the weekend, treat your children to a serving of Apple Pie Ice Cream.
Your guests may also like this ice cream if you choose to serve it to them.
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