Apple pie ice cream

Ingredent
3 tablespoons vanilla extract

1 teaspoon ground cinnamon

1 (21 ounce) can apple pie filling

4 cups whipping cream

4 eggs, beaten
4 cups milk
1/4 cup flour

1 1/4 cups granulated sugar

Method

In a large saucepan combine sugar and flour. Stir in milk. Cook and stir until slightly thickened and bubbly. Stir about 1 cup of the hot mixture into eggs. Return all to saucepan. Cook and stir 2 minutes more. Cover and chill.

Stir the whipping cream, pie filling, vanilla extract and cinnamon into the chilled mixture. Freeze in a 4 or 5 quart ice cream freezer according to manufacturer's directions.

Apple pie ice cream

Time: 35 mint


Ingredient:

* 1 frozen deep-dish piecrust

* 1/2 cup(s) chopped pecans

* 1/4 cup(s) all-purpose flour

* 1/4 cup(s) packed brown sugar

* 2 tablespoon(s) butter or margarine

* 1 large egg white

* 1/4 cup(s) granulated sugar

* 2 tablespoon(s) cornstarch

* 1/2 teaspoon(s) ground cinnamon

* 3 pound(s) Granny Smith, Golden Delicious, and/or Gala apples, each cored, peeled, and cut into 8 wedges

* 1 tablespoon(s) fresh lemon juice

Method:

1. Preheat oven to 375 degrees F. While crust is thawing at room temperature for 15 minutes, mix pecans, flour, and brown sugar in bowl. Work in butter with fingertips until mixture resembles coarse crumbs. Set aside.
2. Prick bottom and sides of crust with fork. Bake 12 to 15 minutes or until lightly golden. Immediately brush bottom and sides of hot crust with light coating of egg white. Reset oven to 425 degrees F.
3. Meanwhile, in large bowl, combine granulated sugar, cornstarch, and cinnamon. Toss in apples and lemon juice. Cover with waxed paper and microwave on High 12 minutes, stirring halfway through. Spoon filling into crust. Sprinkle pecan topping over filling.
4. Bake pie 10 to 12 minutes or until topping is golden. Cool on wire rack. Serve with vanilla ice cream if desired.