Ingredients
- Vanilla Ice Cream
- 2 cups heavy cream
- 2 cups milk, whole
- 1 vanilla bean, split lengthwise
- 10 egg yolks
- 1 1/2 cups sugar
- Mincemeat
- 1 1/3 pounds golden delicious apples, peeled, cored and cut into cubes (this is 2 apples)
- 1 1/2 cups raisins
- 1 cup pecans, toasted and chopped
- 1 cup sugar
- 1/4 cup apple brandy (Calvados)
- 1/4 cup butter, unsalted
- 2 1/2 tablespoons lemon juice
- 1 cinnamon stick
- 1 teaspoon salt
- 1/2 teaspoon nutmeg, ground
- 1/2 teaspoon cloves, ground
- 1/2 teaspoon lemon peel, grated
How to Make
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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.
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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.
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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.
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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).
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Step 5: ***May be made 3 days ahead -- keep frozen.
We hope you enjoy this recipe!
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