Mincemeat Ice cream
Recipe: #41889
November 18, 2023
Categories: Desserts, Apple Raisin, Ice Cream Maker, Heavy Cream, more
"Recipe source: Bon Appetit (November, 2004). This makes 3 1/2 cups of ice cream. May be made 3 days ahead and frozen. This needs to freeze for 4 hours (not in prep times)."
Original is 6 servings
Ingredients
- Vanilla Ice Cream
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- Mincemeat
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Nutritional
- Serving Size: 1 (808.9 g)
- Calories 2193.8
- Total Fat - 146.2 g
- Saturated Fat - 55.5 g
- Cholesterol - 4478.4 mg
- Sodium - 691.1 mg
- Total Carbohydrate - 154.5 g
- Dietary Fiber - 6 g
- Sugars - 126 g
- Protein - 71.4 g
- Calcium - 706.4 mg
- Iron - 12.8 mg
- Vitamin C - 10.6 mg
- Thiamin - 1 mg
Step by Step Method
Step 1
To make the ice cream: in a saucepan over medium heat add the milk and cream and then scrape in the seeds from the vanilla bean; add the bean and bring to a simmer; remove from heat.
Step 2
In a bowl whisk together the yolks and sugar and then gradually whisk in the milk/cream mixture. Return to saucepan over medium heat and heat stirring until mixture thickens (5 minutes); strain into bowl; cover and chill for about 4 hours.
Step 3
To make the mincemeat: In a saucepan over medium high heat add all the ingredients (apples - lemon peel) and bring to a boil; reduce heat to medium and cook for 15 minutes, stirring frequently; discard cinnamon stick and transfer mixture to a bowl; refrigerate for at least 2 hours or until cold.
Step 4
Process the custard (milk mixture) in ice cream maker and then transfer to a bowl and fold in 3 cups of the cold mincemeat. Cover and freeze until firm (4 hours).
Step 5
***May be made 3 days ahead -- keep frozen.
Tips
No special items needed.
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