Caramelized Apple Molasses Cookie Ice Cream

By • August 24, 2012 • 0 Comments


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Author Notes: Whether or not you are happy to see Summer slip into Fall, it's undeniable that a new season brings a fresh round of delicious local ingredients to start integrating in recipes. With locally grown Ohio apples coming into season, it's time to get ready for the flavors of Fall.


In this ice cream, a taste of holiday apple pie is achieved with a caramelized apple base. A family favorite molasses cookie is crumbled and integrated throughout the creamy sweet base, adding a kick of flavorful spices and a chewy texture aimed to please. Finally, a cider balsamic gastrique is swirled throughout, providing flavor balance and foodie appeal. Using Jeni's custom ice cream base recipe as a start and her scoop shops as inspiration, this recipe brings to life the flavors of Fall and will surely delight your taste buds.


Looking for a fun way to serve this ice cream? Using leftover molasses cookies, place a 2 ounce scoop of this ice cream in between cookies. Enjoy!
jessicaracheljohnson

Serves 8-10 people

Caramelized Apple Ice Cream Base and Cider Balsamic Gastrique

  • 1 teaspoon Unsalted Butter
  • 12 ounces Granny Smith Apples
  • 1/4 cup Brown Sugar (not packed)
  • 1/4 teaspoon Cinnamon
  • 2 cups Apple Cider (unpasteurized)
  • 3 tablespoons Dark Balsamic Vinegar
  • 1 tablespoon White Sugar
  1. Peel and slice apples at a consistent thickness. Over medium to high heat, melt butter then add apples, brown sugar and cinnamon. Toss in the pan and cook until apples are tender and caramelized (approximately 10 minutes). Remove apples from heat and pulse in a Cuisinart until almost pureed.
  2. Make Jeni's Ice Cream Base according to recipe. Stir apple mixture into the ice cream base once the base is removed from heat. Place combined mixture into ice bath and follow instructions to freeze the ice cream base in the ice cream maker.
  3. While the ice cream is freezing, make cider balsamic gastrique. In a 2 quart sauce pan combine cider, balsamic vinegar and sugar and bring to a simmer over medium to high heat. Simmer until syrup consistency is achieved. Remove from heat.
  4. Once ice cream is removed from the ice cream maker, begin to transfer into a bowl. Fold in cookie crumbles (recipe listed below). Alternate layers of folded ice cream with drizzles of gastrique, beginning and ending with layers of gastrique, into a container. Place container in freezer and anxiously await a first taste.

Molasses Cookie Crumbles

  • 2 cups All Purpose Flour
  • 2 teaspoons Baking Soda
  • 1 teaspoon Ground Cloves
  • 1 teaspoon Ground Nutmeg
  • 1 1/2 teaspoon Ground Cinnamon
  • 1/2 teaspoon Salt
  • 3/4 cups Shortening
  • 1 cup Light Brown Sugar (packed)
  • 1 Egg (large)
  • 1/2 cup Molasses (dark)
  • 1/4 cup White Sugar
  1. Stir together flour, baking soda, ground cloves, nutmeg, ginger, cinnamon and salt in a bowl.
  2. Beat shortening and brown sugar on high in an electric mixer until fluffy. Add the egg and molasses to the mixture and mix until well combined. Slowly add the flour mixture, at low speed, until combined. Refrigerate the covered dough for 2 hours or overnight.
  3. Remove the chilled dough from the refrigerator. Form 1 1/4 inch balls of dough, then roll in sugar until surface is evenly coated. Space cookies 1 1/2 inches apart on lightly buttered baking sheets.
  4. Bake cookies in a 350 degree oven for 10 minutes or until cookies are lightly puffed and golden on top. Let cool for several minutes, then transfer to wire cooling racks.
  5. Once cookies have cooled, crumble 8 cookies into pieces (size of nickles) and set aside to add into the ice cream once it has come out of the ice cream maker.

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