Apple Pie Ice-cream with Jaggery

Apple is a fruit which I eat every day because they say, “An apple a day, keeps the doctor away”. I have an apple or two in many ways, like eating as it is, with peanut butter, honey and cinnamon, juice, smoothies, baked apple or the best and the most loving way Apple Pie

But, now days I am trying to reduce my sugar consumption and unhealthy eating habits. But you know what you resist: always persists!! So, since few days I have been craving for apple pie with vanilla ice-cream. I don’t want to consume refined flour, sugar or insane amount of butter. So, having a pie is out of question. I still can eat ice cream if I use non-refined sugar, some milk and some thickened cream. The best is I made an Apple pie ice cream, which is gluten free, nut free and no refined sugar.

Each spoonful is bliss!! I have used jaggery as sweetener, Sri Lankan cinnamon and red rose petals. The rose petals takes the ice-cream to another level!!

Apple Pie Ice cream                         Serves: 4

Ingredients:

Crème Anglaise or base custard for the ice-cream

• 300 ml - Milk ( I used toned, you can use full fat)    
• 300 ml – Thickened cream
• 1 tbsp Ground cinnamon
• 2 tbsp – dried rose petals (optional but it give adds a fruity note)
• 5 egg yolks
• 150 gms Jaggery , ground
• A pinch, salt

Apple mixture

• 1 Granny Smith Apple ( The tangy green ones)- finely chopped
• 120 gms Jaggery , ground (if you want more sweeter, add jiggery)
• 1.5 tbsp Ground Cinnamon
• 1 tsp Lemon juice
• ¼ cup water

Method:

Crème Anglaise:

• Combine cream, milk, 1/2 jaggery, vanilla extract and cinnamon in a medium saucepan over low heat and bring just to the boil. Meanwhile, whisk egg yolks and remaining jaggery together in a medium sized bowl until pale. Use an electric beater to whisk.
• Remove milk and cream mixture from the heat and whisk into the egg mixture until combined. Add the rose petals. Pour mixture back into the saucepan and place over low heat, stirring continuously. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 2 minutes (do not boil). Pour the custard in a bowl, put a cover and keep aside.

Apple mixture:

• Put all the ingredients in a medium sized saucepan on a medium heat. When jaggery melts, put the heat on high and keep stirring until apple softens and the liquid becomes thick. Let it cool at bit before adding into the custard.

     Pour the apple mixture into the custard mix and stir till combined. If you want, you can pulse in a mixer grinder for smaller pieces of apple.

Now, either put the ice cream mix into an ice cream churner and use as per instructions. Or pour the custard into the chilled container or a loaf pan. Cover with foil and place in the freezer until it’s almost set. Use a metal spoon to roughly break up the ice-cream. Transfer the ice-cream to a large bowl.

Use an electric beater to beat for 3 - 4 minutes or until smooth. This breaks up the ice crystals and gives the ice-cream a smooth texture. Return to the loaf pan. Cover with foil and freeze for 5 hours or until firm.

Scoop and serve!!

Happy Cooking

Nidz Kitchen