For many of us, Thanksgiving will be a smaller gathering this year. I have been working on some new dessert recipes to make Thanksgiving still seem festive as we sit down with just a few loved ones and toast family and friends over the phone or video screen. This recipe is based on my “easy breezy” no-churn ice cream which I wanted to make into an apple pie sundae. It is full of fall flavors- apples, nuts, warm spices and crispy pie crust. I was inspired by Florence Fabricant’s pecan pie ice cream recipe. Use your favorite pie dough recipe or prepackaged pie dough to make the leaf shaped pieces of pie crust. You could also use a shortbread cookie.
Servings: 4 (with some leftover ice cream)
Ice Cream Recipe:
1 14-oz. can sweetened condensed milk
2 1/2 tsp. vanilla extract
2 tsp. ground cinnamon
1/2 tsp. ground allspice
pinch of nutmeg
pinch of salt
2 cups heavy whipping cream, cold
1/2 cup pecans
2 tbs. unsalted butter
1/3 cup maple syrup
1/2 tsp. cinnamon powder
Whisk the condensed milk, vanilla, cinnamon, allspice, nutmeg and salt in a large mixing bowl. Whip the cream to soft peaks using a mixer. Gently whisk in one third of the whipped cream to lighten the condensed milk mixture. Fold in the remaining two thirds of whipped cream.
In a small non-stick pan, toast the pecans over medium heat for 1 1/2 minutes or until they begin to smell fragrant. Add the butter and stir until the butter is melted and the nuts are coated. Add the maple syrup and cinnamon, stir for 1 minute. Take off the heat and allow the nut mixture to cool.
Pour the ice cream into a 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, about 1 hour. Stir in the pecan mixture, cover and return to the freezer until solid and scoopable, about 3 hours more.
For the Sautéed Apples:
2 large apples (or 4 small), peeled and diced into small pieces and mixed with the juice of one half a lemon.
2 tbs. unsalted butter
1 tbs. brown sugar
sprinkle of cinnamon
Melt the butter in a small non-stick pan, add the apples and saute for 1 minute. Add the brown sugar and cinnamon and continue to cook for about 2 more minutes or until the apples are slightly tender.
“Pie Dough” Cookies:
1/2 recipe of a standard pie dough recipe or 1/2 a package of a store-bought dough, chilled.
2 tbs. melted butter
2 tbs. coarse sugar
1 tsp. ground cinnamon.
Roll out the dough to 1/4″ thick circle on a floured board. Cut out desired shapes and place on a parchment lined baking sheet. Chill for 20 minutes. Preheat oven to 350 F.
Melt butter and brush over pie dough cookies and sprinkle with cinnamon and sugar. Bake for 15 minutes or until golden and firm.
Top pecan ice cream with sautéed apples and cookies. I added some dried cranberries to my finished sundaes.