Apple icecream

[anonymous-user]

[redacted]

[21TonyK]

You won't convert vanilla shop bought to apple. The best you could do is make an apple puree (or just blitz down good shop bought apple sauce), blend an refreeze mixing as it resets.

What you will get is something akin to raspberry ripple but with apple.

Apple ice cream is probably not that easy as apples are very acidic so it must start with a sweetened greatly reduced puree added to a custard before churning.

I used to make quite a lot of ice creams, early grey, pistachio, grape etc but things like apple, lemon, lime were always sorbets as they curdle the base. I did try an additive that allowed you to emulsify and cream anything, it worked but everything came out like soft scoop.

[BaldOldMan]

Definitely ice cream and not sorbet ?

[21TonyK]

An apple sorbet is much easier than ice cream. Any basic sorbet recipe will do but to get the flavour balance I would reduce juice and pulp right down before "churning".

[48k]

Was there definitely apple in the ice cream? Definitely not just Calvados?

https://gourmandistan.com/2012/11/03/calvados-over...

[GoodCompany]

Its a very common palate cleanser in France, especially around Normandy. I've found this to be a fairly decent recipe:
http://www.whiskblog.com/2008/03/granit-au-calvado...

See also the 'colonel', lemon sorbet/granité with vodka!

[HairyMaclary]

Home made apple icecream is lovely

As is home made orange icrecream. Very creamy.

[Miocene]

I can't be of any help, but I always look out for apple ice cream when abroad (and occasionally found it here too), so it is definitely out there.

That and dark chocolate sorbet are amongst my favourites.

[Aphex]

I had it for the first time last year in Spain, fantastic stuff what I had I would definitely consider a sorbet

[jakesmith]

Green apple ice cream is very common in Italy and Spain, personally I would rather not go on holiday than have to eat it but that's another matter