Apple Pie Ice Cream on Pie Crust Ice Cream Cones. Use Thanksgiving Leftovers or From Scratch. No Ice Cream Maker Required. #bestthanksgivingsequelever

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Apple Pie Ice Cream on Pie Crust Ice Cream Cones. Use Thanksgiving Leftovers or From Scratch. #bestthanksgivingsequelever

Don’t throw out those Thanksgiving leftovers just yet (as if there are people actually throw them out)! There have been a great variety of suggestions for recycling Thanksgiving leftovers, but nothing like this.

I consider Thanksgiving a blockbuster flick.

Original image source

The leftovers are the sequel, attempting to outlive its glory. Will it live up to the original?

Original image source

The fans didn’t love Kevin Bacon Stuffing so much. Producers promptly replaced him with Robert Brownie Junior. #bestthanksgivingsequelever

 

The beautiful thing about this recipe is that you can use leftover apple pie. If you don’t have pie on hand, no biggie. I provide instructions for creating the fill-ins. Although I love making everything from scratch, you can always take short cuts and buy whatever pre-made ingredients you like. It won’t be as much of a #foodrave in your mouth, but it’s up to you to decide who wins the war on time vs. quality.

Oh, in case you missed it, I made pie crust cones. So if you happened to have made apple pie and had a lot of leftover pie dough or want to triple the dough recipe, you’ll want to try this. It’s the ish. This ice cream takes a few steps but let me tell you. It’s soo good I know a certain apple pie hater who ate several servings. So good.

P.S. YOU DO NOT NEED AN ICE CREAM MIXER! INSTRUCTIONS FOR BOTH WITH AND WITHOUT ONE (You owe me one and I always come back to claim my debts).

Here’s What You Need for Your Leftover Apple Pie Ice Cream

*SHORT CUT- If you have leftover pie you do not need the crust ingredients or apples. You will only need to make the sauce. I suppose you could buy an entire apple pie or pre-made crust too, if you don’t want to make from scratch.

 For the custard:

– 1 cup whole milk

– 1/2 vanilla bean/strong> or 1/2 tsp of vanilla extract

– 3/4 cup of sugar

–2 cups heavy cream

– 6 egg yolks

For the pie filling:

*Remember, you don’t need the apples if you have some pie to use. You can also use your own pie filling recipe.

– 1 stick butter

– 1/2 cup brown sugar

–Cinnamon

- 2 or 3 apples

For the pie dough:

- 3/4 cup flour

– Dash of salt

- 1/6 cup COLD butter

– 1/2 tablespoon shortening (I usually hate shortening, but used it in this case to keep crust soft in freezing temps.)

- 2-3 tablespoons very ice cold water

– Optional: large sugar crystals and 1 egg

-Optional: cookie cutterHere’s What You  Need for Your Pie Crust Cones

– Triple (or more) the pie crust recipe for the ice cream. Use only 1/3 for the ice cream and the rest for cones.

– parchment paper

-Aluminum foil

*SHORTCUTS -You can use leftover pie dough or make some from scratch (it’s really easy). I don’t suggest this, but you can also

Yields: About 3-4 cones depending on size

Ice cream yields: I don’t know. I ate it before I could measure. It’s ice cream.

TO MAKE THE PIE FILLING

Heat butter on medium low and add in brown sugar. Allow to sit until sugar begins to dissolve. Add in sliced or diced apples and cinnamon. Cook until apples are tender and soft. Remove from heat and allow to cool.

TO MAKE THE PIE CRUST

Mix flour and salt in a food processor. Add in COLD, hard butter that has been cut into cubes along with the shortening. Pulse until flour and butter is combined into crumbles. Do not over mix or you risk softening the butter. Pulse in one tablespoon of butter at a time until dough is slightly soft. Wrap in plastic wrap and refrigerate for 30 minutes.

Roll dough on floured surface and use (optional) cookie cutters to cut out shapes. Place on parchment-lined baking sheet. You can cover in egg and sprinkle on large crystal sugar as an option.

Bake. at 325 degrees until slightly brown.

TO MAKE THE CUSTARD

Heat milk, cream,sugar, salt, and vanilla on low heat. Remove once sugar dissolves and milk begins to bubble a little. Once it has cooled a little, veeeeerrrrryyyyy sloooooowly whisk milk into the 6 (already whisked) egg yolks. If you rush this, the eggs could scramble.  Once half of milk has been incorporated into egg yolks,  pour it all into pot and place back on heat.

Reheat on low, stirring the bottom of pot, until custard has thickened and sticks to spoon. Pour custard through strainer into a bowl of the cold heavy cream.  Refrigerate until cold.

If you do not have an ice cream maker, you can use my guide on making ice cream without one here.

If you have an ice cream maker, pour cold custard into the frozen bowl thingie insert and place into machine. Turn on and add apple filling and pie crust five minutes before it is completely thickened and ready. Store in airtight container in freezer.

TO MAKE THE PIE CRUST ICE CREAM CONES

You will want to use already made pie dough or simply at least triple the dough recipe for the ice cream.

Cut a piece of parchment paper into an isosceles triangle. In other words, two short and equal sides, the third side is long. Take the tip between a long and short side, and roll it in to the center. Repeat with the other tip.

You will then have a cone with a tip peaking  at the top. Take the tip and fold it down inside of the cone to make it hold. Fill cone with aluminum foil. Cut out a smaller isosceles triangle from the dough. Wrap it around the cone and cut off excess pieces. Use beaten egg  to adhere the edges to each other and stay. Keep dough cold and somewhat firm in order to stay put.

Optional: You can cut out two long strips of dough, intertwine/braid them, then use egg to adhere to the edge of the cone. You can also brush the cone with egg and sprinkle with sugar to brown it.

Pie cone should stand upright, but if not just lay on it’s side. No worries. Bake at 325 degrees for about 14 minutes until the tip is brown. Lay on side then bake for about 5-10 more minutes until it is firm enough to remove aluminum foil (careful-hot!). Remove foil and continue to bake until inside of cones are firm and cooked.

Ice cream is best within the first two days. If afterward, it’ll still rock your world. Just take ice cream out and allow to soften a before scooping.

My dog kept resting his chin on the table. Go. Away.

You can easily turn the cone onto its side and serve on a plate for a dinner party or drip free eating.

It almost looks like an edible cornucopia. A cornucopia of the #bestthanksgivingsequelever.

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