Apple Crumble Ice Cream

One of my all-time favorite desserts is Annie's Apple Crumble, so named because a wonderful lady named Annie shared her recipe with me. This particular apple crumble is always a huge hit at potlucks. My husband likes it best when served with a scoop of ice cream. So tonight, with an apple crumble baking in the oven, I thought...why not mix them together? Genius! (And the best part is that you only need part of the apple crumble for the ice cream, so you will have more crumble leftover!)

First, the apple crumble recipe. Then the genius mash up.

Annie's Apple Crumble

5 large Granny Smith apples, peeled and sliced approx. 1/4 - 1/2 inch thick
1 tablespoon lemon juice
1 heaping teaspoon cinnamon
1 dash nutmeg
1 cup sugar, divided into two ½ cups
½ cup flour
½ cup rolled oats
½ teaspoon baking soda
½ teaspoon baking powder
1 pinch salt
½ cup vegan margarine, such as Earth Balance

Preheat the oven to 350 degrees. In a large bowl, toss the apples with lemon juice, cinnamon, and nutmeg. Place the apples in a lightly oiled 8 x 8-inch square or 9-inch round baking dish. Sprinkle ½ cup sugar on top. Bake for 10 minutes.

While the apples are baking, make the crumble topping. Mix the flour, remaining ½ cup sugar, oats, baking soda, baking powder, and salt together in a bowl. Cut the margarine into small pieces and mash it into the flour mixture with a pastry cutter, a fork, or your fingers. The mixture will be crumbly and coarse.

When the first 10 minutes of baking are over, spread/sprinkle the topping over the apples. Bake (still at 350) for another 30 – 35 minutes, or until the topping is golden.

Ice Cream

2 cups soy creamer (or any non-dairy milk)
1 cups soy milk (or any non-dairy milk)
¾ cup sugar
¾ teaspoon cinnamon
dash nutmeg
2 tablespoons arrowroot
2 teaspoons vanilla extract
1 cup Annie's apple crumble, with the apple bit kind of chopped a little so it'll mix in easier

Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside.

Mix the soy creamer, soy milk, sugar, cinnamon, and nutmeg together in a saucepan. When the mixture has just started to boil, take off the heat and stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).

Stir in vanilla extract.

Set the ice cream mixture aside to cool. Meanwhile, take your apple crumble--be sure it's not hot anymore!--and scoop out about 1 cup. If there are any large apple slices, cut them up a little so they will mix more easily into the ice cream. Break up the crumble topping if it's baked into a solid mass. The goal will be to spread the crumble bits throughout your ice cream base.

Freeze according to your ice cream maker’s instructions. Add the apple crumble in the last 5 minutes of freezing.