Use your ice cream maker to delight the family with the flavors of Musselman’s Apple Butter and a ginger cookie crunch.
Set a medium saucepan over medium heat. Pour in half and half and heavy cream. Simmer the mixture, stirring every so often, until the mixture is warmed. Remove from heat and set aside.
In a large mixing bowl add egg yolks and mix until smooth. Slowly pour in the sugar and whisk until combined.
Add in a small amount of cream mixture to the egg mixture and whisk until combined. Slowly add in more cream until the egg mixture is warmed. Continue whisking in the cream until it's all been added.
Add mixture back into saucepan and set over low heat. Stir constantly until the mixture has thickened and reached 175°. Remove the mixture from heat and pour into a storage container. Let cool on counter for 30 minutes, stir in vanilla extract, cover and let cool in the refrigerator overnight.
Pour into an ice cream maker and process according to manufacturer's directions. Once the mixure reaches soft serve texture stir in cookies and chopped crystallized ginger.
Add half the mixture to a freezer safe container and top with apple butter. Smooth the apple butter over the top and cover with remaining ice cream mixture. Using a butter knife, swirl the apple butter layer into the top and bottom of the ice cream mixture. Either cover and freeze or serve.
If you serve it right away it will have a soft-serve consistency. If you cover it and freeze it 4 hours to overnight, it will scoop out like a hard dip ice cream.
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