What in the world is going on here… ice cream? No, the Internet has not gone wonky on you, welcome to our new site, realfoodandicecream.com!
Why the change, you ask?
Well, honestly, for a lot of reasons…
But if I had to pick the most important one, I would say we are making this change for the sake of transparency. Because, as much as we love eating real food, occasionally, we love to eat ice cream too! We’re certainly not “perfect” and we felt that the old title gave that impression.
What I want from this site, more than anything, is for people to leave inspired. Inspired to try a new food, a new cooking technique, or even just to set foot in a kitchen! I want people to know that healthy cooking can be fun and delicious and satisfying.
What I don’t want is for anyone to leave this place feeling like what they’re eating isn’t good enough. Chances are, if you’re here at this site, you’re trying to eat healthy. So don’t sweat the occasional treat!
Now, here on the blog, you probably won’t notice a whole lot of changes. I will still be posting mostly real food recipes, made with unrefined ingredients. But every once in a while, you’ll catch a post like this one.
Out in social media world, you will see the name change. Some of them may be changed already, others may take a little time… Facebook, Google+, I’m lookin’ at you. And some may have a shortened version of the new blog name, because, apparently, the maximum number of characters for a Twitter handle is fifteen. Add that to the list of things I should have checked BEFORE buying the new domain name. Ummm, yeah, so over there, you can catch me @RFandIC.
OK, enough blog blabber, should we make some ice cream or what?
Good, glad you agree. This post was getting waaaaaay too serious.
Ice cream…. smooth, creamy, dreamy; I cannot get enough of it. This was a fact that was quickly learned by Derek. It feels like just yesterday we were on our first date, having Ben & Jerry’s after I kicked his butt in mini golf. Depending on who you ask, that win was fair and square. He let me win… pssshhh. Well, before I knew it, he’s buying me that ice cream maker attachment as one of my wedding gifts. Needless to say, ice cream holds a special place in my heart. ♥
This apple pie ice cream is no exception to the “cannot get enough” rule. It is bursting with fall flavors! The ice cream base is rich and creamy with lots of cinnamon and the apples are sweetened with maple syrup and even more cinnamon! Top it with a dollop of whipped cream and a few sprinkles of graham cracker crumbs and are sure to enjoy this fall sweet treat!
A special thanks to you, the readers of our little blog. Please bear with us as I’m sure there will be a few things to work out during this transition. Next week, I’ll be back with one more treat and another surprise! Then we’ll return to the regularly scheduled healthy food programming. For now, let’s eat ice cream.
*Hand modeling by the lovely Brooke Kidd, she had no idea what she was signing up for by living with us this year.
- 3 tablespoons cream cheese, softened
- ½ tablespoon butter
- 2 small red apples, peeled and chopped, about 1-1/4 cups
- 1 tablespoon water
- 1 teaspoon cinnamon - divided
- 2 tablespoons pure maple syrup - divided
- 2 cups milk
- 4 teaspoons cornstarch
- 1-1/4 cups heavy cream
- ⅔ cup sugar
- ¼ teaspoons kosher salt
- 1 teaspoon vanilla extract
- Prepare your ice cream maker for use following manufacturer instructions.
- Place cream cheese in a large bowl to soften. (I use a 2-1/2 quart Pyrex)
- Heat a small saucepan over medium heat. Add the butter and melt. Add the chopped apples, water, ¼ teaspoon cinnamon and 1 tablespoon maple syrup. Simmer until the apples are softened and the liquid is reduced to half, about 10 minutes. After cooking, place the mixture in a sealed container and refrigerate.
- Whisk ¼ cup milk and the cornstarch together to make a slurry and set aside.
- In a large pot (I use a 6 quart size), combine the remaining milk, heavy cream, sugar, salt, vanilla, 1 tablespoon maple syrup and ¾ teaspoon cinnamon. Bring to a boil and cook for 4 minutes.
- Add the slurry and cook for an additional 2 minutes.
- Pour ¼ cup of the ice cream mixture into the bowl with the cream cheese and whisk until smooth.
- Add the remainder of the ice cream mixture and combine completely.
- Cover the bowl and refrigerate until very cold, preferably overnight.
- Pour the mixture into the ice cream maker and process per manufacturer instructions.
- Gently fold the apple mixture into the churned ice cream.
- Transfer to a freezer-safe container and freeze until completely set.