Jews' Next Dor

Congregation Beth David's Young Adult Group for Jewish 20 & 30 Somethings

Apples & Honey Ice Cream

Posted by challahbackgirl on October 2, 2011

Entrying the Cook-off for the first Sarah took home the 1st place prize in the Sweet category with this melt-able delight. Scoring high marks in all 3 judging areas (presentation, taste, and originality) this dessert stood out from the rest.

Apples & Honey Ice Cream


  • 1/4 cup sugar
  • 2/3 cup honey
  • 2 1/2 cup whole milk
  • 1/4 tsp salt
  • 7 egg yolks, beaten
  • 5 cups heavy whipping cream
  • 2 1/2 tsp vanilla extract
  • 6 peeled, cored, and diced apples
  • 1 1/4 cup sugar (yes, again)
  • 2 tbsp lemon juice


  1. Mix 1/4 cup sugar, the milk, salt, egg yolks, and honey into a saucepan and cook over medium heat while stirring constantly. Heat until just about boiling (but not completely boiling). Chill mixture in refrigerator uncovered until cool.
  2. Mix whipping cream, the remaining 1 1/4 cup sugar, and vanilla extract into the chilled milk and honey mixture.
  3. Peel, core, and dice 6 medium-large apples. After dicing each apple, place the apple bits in a large ziplock bag with the lemon juice, to keep them fresh while you dice the rest of the apples.
  4. Make sure that each apple is diced into small bits, so they don’t clog your ice cream maker.
  5. Combine apples with the milk and honey mixture in your ice cream maker and follow the ice cream maker’s instructions.
  6. After the ice cream maker has finished freezing and churning the ice cream, place into the freezer for at least 2 hours so that it can further harden.

Submitted by Sarah B.


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