Mincemeat Ice Cream

Recipe Ingredients

		Vanilla Ice Cream
2 cups	474ml	Heavy whipping cream
2 cups	474ml	Whole milk
1		Vanilla bean - split lengthwise
10		Egg yolks (large)
1 1/2 cups	297g / 10oz	Sugar
		Mincemeat
2		Golden Delicious apples - (abt 1 1/3 lbs) - peeled, cored,
		And cut into 3/4" cubes
1 1/2 cups	240g / 8.5oz	Raisins
1 cup	146g / 5.1oz	Pecans - toasted, chopped
1 cup	198g / 7oz	Sugar
3/4 cup	177ml	Apple cider
1/4 cup	59ml	Calvados (apple brandy)
1/4 cup	49g / 1.7oz	Unsalted butter - (1/2 stick)
2 1/2 tablespoons	37ml	Fresh lemon juice
1		Cinnamon stick
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Ground nutmeg
1/2 teaspoon	2.5ml	Ground cloves
1/2 teaspoon	2.5ml	Finely-grated lemon peel

Recipe Instructions

For Vanilla Ice Cream: Mix cream and milk in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer; remove from heat.

Whisk yolks and sugar in large bowl to blend. Gradually whisk hot cream mixture into yolk mixture. Return mixture to saucepan. Stir over medium heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes. Strain custard into bowl. Cover; chill until cold, about 4 hours.

For Mincemeat: Bring all ingredients to boil in heavy large saucepan. Reduce heat to medium and cook until almost all liquid is absorbed, stirring frequently, about 15 minutes. Discard cinnamon stick. Transfer mixture to bowl; refrigerate until cold, about 2 hours.

Process custard in ice cream maker. Transfer ice cream to bowl. Fold in 3 cups cold mincemeat. Cover and freeze until firm, about 4 hours. (Can be made 3 days ahead. Keep frozen.)

This recipe yields about 5 1/2 cups.

Source:
Bon Appetit, November 2004

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