Apple Pie Ice Cream Pie
This clever dessert fills a spicy gingersnap pie crust with an apple pie-inspired ice cream. The dish works just as well made with pears, quince, or even sweet potatoes in place of the apples.
Enlarge Image Credit: Maxime IattoniServes 8–10
INGREDIENTSFOR THE CRUST:
1 ¼ cups (about 8 oz.) finely ground gingersnap cookie crumbs, plus more to garnish
¾ cup flour
½ cup packed light brown sugar
6 tbsp. unsalted butter, melted 1 tsp. kosher salt
FOR THE APPLES:
4 tbsp. unsalted butter, at room temperature
1 tbsp. ground cinnamon
¼ tsp. kosher salt
6 firm Fuji apples, peeled, cored, and roughly chopped
¼ cup sugar
¼ cup maple syrup
FOR THE VANILLA ICE CREAM:
½ cup sugar
5 egg yolks
½ vanilla bean, seeds scraped and reserved
2 cups whole milk
¾ cup heavy cream
1 ½ tsp. vanilla extract
FOR THE CARAMEL:
1 ½ cups sugar
⅓ cup heavy cream
2 tbsp. whiskey or brandy
INSTRUCTIONS1. Make the crust: Heat oven to 350°. Combine gingersnap crumbs, flour, sugar, butter, and salt in a bowl and stir until evenly combined. Press into the bottom and side of a 9" deep-dish pie plate, and bake until lightly browned at the edges, about 10 minutes. Let cool completely.
2. Make the apples: Heat butter in a 12" skillet over medium-high heat. Add cinnamon, salt, and apples, and cook, stirring occasionally, until apples are softened slightly, about 8 minutes. Add sugar and syrup, and cook until glazed with syrup and tender, about 4 minutes more. Remove from heat and let cool completely.
3. Make the ice cream: Whisk together sugar, yolks, and vanilla bean and seeds in a 4 qt. saucepan; stir in milk, and whisk until smooth. Place over medium heat, and cook, stirring often, until thickened and mixture coats the back of a spoon. Pour through a fine strainer into a bowl and stir in cream and vanilla extract. Let cool and then refrigerate until chilled. Process in an ice cream maker according to the manufacturer's instructions.Once churned, stir apples into ice cream, and then transfer ice cream to pie crust, smoothing the top with a rubber spatula. Sprinkle with more gingersnap crumbs, and freeze until set, at least 4 hours.
4. Meanwhile, make the caramel sauce: Heat sugar in a 2-qt. saucepan over medium-high heat, and cook, swirling pan, until it turns into liquid caramel. Remove from heat andadd cream and rum or brandy; once bubbling subsides, return pan to heat, and stir until smooth. Remove from heat, and let cool to room temperature. Serve pie with caramel sauce drizzled over each slice.