‘Tis the season for knit sweaters, warm apple pie and steaming hot lattes with those perfectly engineered foam masterpieces that remind me I should really aim higher with my eyeliner application.
If you’re anything like me, though, the frigid weather does nothing to influence your inexplicable desire for cold foods and drinks. Oh, it’s going to be 60 degrees out today? I’ll have a small strawberry banana smoothie, thanks. 40? Two scoops of the mint chip–sound familiar? If so, fear not. If not, read on.
I have come up with the perfect way to get your seasonal sweets fix and impress even those crazy, heat-loving friends of yours. You can thank me later.
Apple Pie Ice Cream
Ingredients
Instructions
In a small bowl, combine the brown and white sugar, flour, cinnamon, nutmeg and salt. Set aside.
Peel and chop the apples, sprinkling with lemon juice after each addition to prevent browning.
Gently incorporate the dry ingredient mixture into the apples in a medium-large bowl. Stir in the vanilla and two tablespoons heavy cream.
Melt the butter in a large skillet over medium heat. Add the apples, and cook for 8-10 minutes or until softened. Set aside to cool.
In a large bowl, combine two cups heavy cream with the sweetened condensed milk.
Whip using a hand or stand mixer until the consistency resembles yogurt, starting on low speed and gradually increasing to high.
Fold in the cooled apple mixture and pour into a large, freezer-safe plastic container. Freeze for 6 hours, or overnight.
Pie Crust Cookies
Ingredients
Instructions
Preheat the oven to 375ºF.
Knead together two Pillsbury pie crusts (one box) onto a clean, floured baking surface.
Roll the dough out to a thickness of about 3/8 inch.
Use a cookie cutter to cut out as many cookies as possible. Knead the scraps back together, roll out and repeat. Try for an even number–it takes two to tango.
Place the cookies on a parchment- or Silpat-lined baking sheet. Microwave the butter on high for one minute and brush onto the cookies using a pastry brush (or your fingers). Sprinkle with sugar.
Bake for 8-10 minutes, or until golden. Set aside to cool.
Sandwich a generous scoop of your homemade ice cream between two cookies, and you’re in business.