Dutch Apple Pie Ice Cream – State Fair Blue Ribbon Winner

This recipe won first place in AllSpice’s 2017 Iowa State Fair Ice Cream Contest.


Ice Cream Base
1 tsp Apple Pie Spice
3/4 tsp Soft Stick “True” Cinnamon, ground
3 Braeburn Apples, peeled, cored, and diced
4 Tbsp Butter
2 Cups heavy cream
1 Cup milk
4-1/4 oz sugar
1/2 Cup corn syrup
1/4 tsp salt
5 egg yolks
2 tsp Vanilla Paste

Streusel Topping
5 Tbsp brown sugar
1 Tbsp flour
1-1/2 Tbsp butter
1 tsp Saigon Cinnamon
1/8 tsp Salt

Pie Crust
3-1/2 oz flour
1/4 tsp salt
1-1/2 tsp sugar
3-1/2 Tbsp Butter, diced and chilled
3 Tbsp cold water


Prepare ice cream batter: Sauté diced apples in butter until pieces are just beginning to brown. Add Apple Pie Spice and ground cinnamon and stir briefly to coat apples in spice mixture. Pureé apples in a food processor, then transfer to a bowl.

Beat together egg yolks with 1.75 oz of the sugar and set aside. Whisk together all the remaining ice cream ingredients, except the vanilla paste, in a sauce pan. Heat cream mixture to 170°F, stirring frequently. When temperature is reached, slowly whisk 1 Cup of the hot cream mixture into the beaten yolks to temper. Add the tempered yolks to the sauce pan, whisking to combine, and heat to 180°F.

Remove pan from heat, and strain the mixture to remove any lumpy egg bits, and transfer the resulting smooth batter to the bowl with puréed spiced apples. Cover bowl and chill. Add Vanilla Paste to the chilled mixture.

Prepare the streusel: Combine all ingredients in small bowl with your hands, then spread on a foil-lined baking sheet. Bake 10-15 minutes at 350°F.  Topping should just be starting to melt. Remove baking sheet from oven and allow to cool, then break streusel into small bits.

Prepare the pie crust: Pulse together flour, salt, and sugar in a food processor. Add 2 tablespoons of butter the bowl and process until the mixture resembles coarse crumbs. Add remaining butter and pulse 4-5 times. Butter bits should be no larger than small peas.
Transfer to small bowl and stir in water to form dough ball. Add additional water if necessary.
Roll dough on lightly floured work surface. Transfer dough to parchment lined baking sheet, freeze briefly.
Bake at 375°F for 30 minutes. Cool then break into small bits.

Freeze the ice cream. Pour chilled ice cream batter into freezing cylinder / process in ice cream machine per manufacturer’s instructions. When the ice cream is nearly frozen (in our 1-1/2 qt Cuisinart, it takes about 25-35 minutes), add in the pie crust bits and streusel topping bits, continue to freeze batter until consistency is firm, and serve.