No-Churn Brown-Butter Apple Pie Ice Cream

Step 1

Prepare Apple Pie Filling:

Step 2

Freeze 13 x 9-inch stainless steel, metal or glass dish at least 1 hour.

Step 3

In small skillet, cook butter over medium-low heat 4 minutes or just until it begins to brown, stirring frequently; transfer to small bowl.

Step 4

Peel, core and cut apples into medium dice. In medium bowl, toss apples with lemon juice.

Step 5

In medium saucepot, whisk sugar, 1/4 cup water, cornstarch, cinnamon and salt; heat to boiling over medium heat. Boil 2 minutes, stirring constantly; stir in brown butter and boil 1 minute. Add apples and return to a boil; reduce heat to low and cook 8 minutes or until apples are tender, stirring constantly.

Step 6

Remove from heat; stir in remaining 1/4 cup water. Cool 30 minutes; cover and refrigerate.

Step 7

Prepare Ice Cream:

Step 8

In large bowl, whisk half and half, cream, sugar, vanilla extract and cinnamon until sugar dissolves; pour into frozen pan and freeze 45 minutes or until edges and top of ice cream mixture begin to freeze.

Step 9

Remove pan from freezer; place on dish towel on work surface. With mixer on low speed, beat ice cream mixture 2 minutes; freeze 45 minutes. Repeat 5 to 6 times or until ice cream mixture is creamy and frozen; if mixture is too hard to beat, refrigerate until consistency softens.

Step 10

Once ice cream mixture is creamy and frozen (soft-serve consistency), fold in Apple Pie Filling and cookie pieces. Serve immediately or cover and freeze overnight for a firmer consistency. Makes about 7 cups.