5/8 c. sugar
1/8 c. flour
1/8 tsp. salt
2 c. milk
2 eggs, slightly beaten
2 c. heavy whipping cream
1 tsp. vanilla
1/2 can apple pie filling, chopped (or fresh peeled, cored, seeded and chopped apples sauteed with butter, sugar, and cinnamon for 10 min. in a skillet) -- you can see why I used the canned stuff!
1 tsp. cinnamon
2 tbsp. bourbon
1/2 c. crushed cookies
In large saucepan, combine sugar, flour, and salt and gradually stir in milk. Bring to a boil; cook and stir for 2 minutes until thickened.
Whisk a small amount of the hot mixture into the eggs, then return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160 degrees and coats the back of a metal spoon.
Remove from heat. Cool by placing pan in a bowl of ice water and stir for 2 minutes.
Stir in whipping cream and vanilla; add pie filling, cinnamon, and bourbon. Press plastic wrap onto surface of custard and refrigerate for several hours or overnight.
Put in ice cream maker and follow manufacturer's instructions. In the last 5 minutes of mixing, add the crushed cookies. Freeze before serving.
In ice water bath
Chopped apple pie filling--you can see my choice of cookie to crush
Mixture before refrigeration
Mixing it up--overflow!
I had to remove about 1/2 cup of the mixture from the machine because it was too full. Even after taking some out, after the mixing was done, it was way too full and it was difficult to get the cookie crumbs mixed in.
I put the "raw" ice cream into mini containers for easy freezing, but it was difficult to close the containers with the soft mixture in it. Next time, I will freeze the whole "raw" batch and then apportion the ice cream into smaller containers for giving away. I'll update this with feedback from my unsuspecting friends.
Until then, Happy Thanksgiving!
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