Apple Cinnamon Ice Cream Float
You'll need:
Vanilla Bean Ice Cream Base
- 1.5 cups whole milk
- 1 cup heavy cream
- 1 vanilla bean, split and scraped
- 4 egg yolks
- ¾ cup granulated sugar
- 1 teaspoon salt
Mix-In & Garnish
- 1 cup Magnolia Bakery's Apple Crisp Pudding
- Fresh apple slices, for garnish
- Cinnamon stick, for garnish (optional)
- 1 can {
Apple Cinnamon
}
Instructions:
Heat the milk and cream: In a medium saucepan, combine 1.5 cups whole milk and 1 cup heavy cream. Scrape the seeds from the vanilla bean into the mixture and add the vanilla bean pod. Heat over medium heat until small bubbles form around the edges (do not boil). Remove from heat and let it steep for 5 minutes.
Whisk the egg mixture: In a separate bowl, whisk together 4 egg yolks, ¾ cup granulated sugar, and ¼ teaspoon salt until the mixture is pale and slightly thickened.
Temper the eggs: Gradually add a ladleful of the warm milk mixture into the egg mixture, whisking constantly to prevent curdling. Slowly pour the tempered eggs back into the saucepan with the milk mixture, whisking continuously.
Cook the custard: Return the saucepan to low heat, stirring constantly until the mixture thickens and coats the back of a spoon (about 170-175°F). Remove from heat and discard the vanilla bean pod.
Chill the base: Pour the custard into a bowl, cover, and refrigerate for at least 4 hours.
Churn the ice cream: Once chilled, pour the ice cream base into your ice cream maker and churn according to the manufacturer’s instructions.
Add Apple Crisp Pudding: When the ice cream is almost done churning, fold in 1 cup Magnolia Bakery's Apple Crisp Pudding. Transfer to an airtight container and freeze for at least 2 hours to firm up.
Serving
- Scoop and garnish: Scoop the ice cream into a serving cup, garnish with fresh apple slices and an optional cinnamon stick.
- Pour the float: Pour Apple Cinnamon sparkling water over the ice cream for a fizzy, refreshing float experience and enjoy!
