Apple Pie Ice Cream

I've never been a big cake or pie person but I have always loved apple pie. Something about the cinnamon and the sweet baked apples leaves me wanting it throughout the year. One of my favorite things about fall is the abundance of apples which always leads me to making apple pie. But before I could make an apple pie, I came across this recipe and immediately added it to the week's desserts.

Apple Pie Ice Cream
Source: Our Best Bites
Servings: ~ 4 cups
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Ingredients:
Custard:

• 1 ½ cups 2% milk
• 1 cup sugar
• 2 egg yolks
• 1 cup heavy cream
• 1 tsp. cinnamon
• 1 tsp. vanilla

Apple Pie Filling:

• 1 tbsp. unsalted butter, at room temperature
• 3 Fuji apples, peeled and diced
• 1 tsp. lemon juice
• ¼ cup brown sugar
• 1 tbsp. all purpose flour
• ½ tsp. pumpkin pie spice

Pie Crust:

• 1 refrigerated pie crust
• 1 tbsp. melted butter
• ½ tsp. sugar
• ¼ tsp. cinnamon 

Custard Directions:
1. Whisk the egg yolks in a medium bowl. Heat the milk and sugar in a saucepan over low heat until bubbles form around the edges.
2. Once the milk is warm, slowly pour half of it into the eggs, whisking constantly. Once the mixture is combined, slowly pour it back into the saucepan, whisking constantly.
3. Stir in the heavy cream and attach a candy thermometer to the saucepan. Stir frequently until the temperature reaches 160 degrees then remove from the heat and add the cinnamon and vanilla.
4. Let cool, then transfer to an airtight container and refrigerate until chilled.
Apple Pie Filling Directions:
1. Preheat the oven to 400. Use the butter to generously coat an 8x8 baking dish.
2. Place the apples in a large bowl. Add the lemon juice, brown sugar, flour and pumpkin pie spice. Toss to coat.
3. Transfer into the prepared baking dish, cover with foil and bake for 30 minutes.
4. Let cool to room temperature.
Pie Crust Directions:
1. Preheat the oven to 450. Line a baking sheet with parchment paper.
2. In a small bowl, combine the sugar and cinnamon.
3. Unroll the pie crust and brush it with the melted butter. Sprinkle with the cinnamon sugar. Cut into strips.
4. Bake for 8 minutes or until lightly golden. Let cool to room temperature.
Ice Cream Directions:
1. Combine the custard and apple pie filling together and mix according to ice cream maker directions. Crumble in half of the crust.
2. Mix the remaining crust pieces into the ice cream and freeze according to directions.

I won't lie, this looked so good I couldn't even wait until this was frozen enough to be ice cream. I ended up eating some when it was just barely soft-serve consistency and oh holy cow is it amazing. It tastes just like an apple pie, only in ice cream form. The strangest part is you almost want to have vanilla ice cream along with it, like you would with a real apple pie.