My local grocery store has started stocking a “limited edition” apple pie ice cream (message me for the details, don’t want to be shilling). It’s one of my favorites – not only does it have chunks of real apple and graham cracker crust, but the ice cream itself has a delicious apple flavor. The whole thing tastes like you took a slice of apple pie with vanilla ice cream and blended it chunky style.
I always figured there was some boring food-science reason you couldn’t make a decent apple ice cream, but this shows it’s perfectly possible. So why isn’t it more common? Apple pie is one of the most popular deserts, and you find apple flavoring in plenty of drinks and candies. What gives?
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you’d end up with apple cider vinegar as your flavorant, and that doesn’t play well with milk.
HEB?
Making ice cream with actual apples involved is a nightmare due to acidity influencing other ingredients. But making it apple-scented is trivial.
But you raised a very good question…
I feel like dehydrated apples might work.
Because it’s too expensive to crunch up a whole iPhone just for one cone.
This should be higher. Even broken iPhones from 3 years ago sell for tens or hundreds of euros.
I’ve recently had a similar discussion on why orange ice cream isn’t that popular, but exists in form of water ice
Our conclusion was that acidic flavors, like orange and apple just aren’t good combined with cream, instead being better served as a sorbet
What about orange creamsicles?
That sort of goes along with his point. The orange part is separate from the cream part.
Yup. Sorbet is often made with orange or lemon flavours.
I really wish I had one of those fancy ice cream makers like they have on cooking shows like Iron Chef because I would definitely see what happens if you tried to make apple ice cream. I don’t know if I can get fancier than just basic ingredients with mine… Maybe if I made an apple compote? 🤔
I think it just works better making apple pie ala mode ice cream Cold Stone style with some vanilla ice cream, pie filling, graham cracker crust and caramel.
Do you have a
KitchenAidstand mixer or anything like that? Best thing I ever learned is making ice cream with dry ice. I just put the base in the mixer, start it with the paddle, and start putting in crushed up dry ice, one spoonful at a time. I managed to get dry ice in the little cubes or pellets, put it in a cloth sack, and then use a hammer or blunt object to break it up into small pieces.What happened to your O
It’s spinning.
The same reason they took it back out of skittles and no one gets apple flavored suckers. It isn’t up to snuff.
Forget apple, we need more banana/banana creme ice cream flavors.
Even better, bananas foster flavor
Are we talking Apple or apple pie? Because from your post I can’t really tell.
This particular one is apple pie, but the ice cream itself (minus the pie crust chunks) would be great on its own.
Little boutique place near us has an “Apple Cheddar Pie” ice cream in the fall. It’s never quite as good as you expect. Gotta try it again this year, to see how they’ve changed it.
(On the other hand, their Lemon Curd Blueberry is one of the greatest things ever served in a cone in the history of humankind.)
Where do you live? Where I live (Austria), apple ice cream is maybe not 100% universally available at all ice cream vendors, but common enough that I have no problems getting it if I want to.
Southeastern US. This is my first time seeing apple-anything ice cream on the shelves, from major national brands at least.
Hm. I rarely buy ice cream in stores so I am not sure whether there is apple ice cream in stores here, but at ice cream parlors it is definitely reasonably common here.
I’d love if it was more popular!
Mighy try and make at home. Parfait ice cream is reasonably uncomplicated. Wonder if I should make it from dried apples.
It’s probably not as common because other flavors are significantly more popular. Chocolate, vanilla, and berry flavors are staple flavors. There’s only so much milk, production capacity, and retail shelf space to go around.
I’ve noticed, though, local ice cream shops are usually more willing to take a risk worth novelty flavors.
The ice cream joint neat my house makes a honey apple gelato that’s pretty incredible, not sure why we don’t see it around more
It’s a popular flavor in new england. Gifford’s has apple pie seasonally at their ice cream stands. They also have pumpkin pie ice cream which is my favorite.
