• Ingredients: 17
  • Serves: 8
  • Total Time: 0 min


  • 3 medium Granny Smith apples
  • ¾ cup brown sugar
  • 1 Tbsp cinnamon
  • ½ Tbsp nutmeg
  • ¼ cup rum
  • ½ cup chopped walnuts
  • 8 egg yolks
  • 1 cup granulated sugar
  • 2 cups heavy cream
  • 1 cup half n' half
  • Pinch of salt
  • 1 Tbsp vanilla extract
  • ½ cup flour
  • ¼ tsp salt
  • ¼ cup shortening
  • 4 Tbsp ice cold water
  • ¼ cup walnuts


  1. For Apple-Walnut Mix: Dice 3 apples and add to large sauce pan. Add brown sugar, cinnamon, nutmeg and rum. Bring to boil over medium heat and then add ½ cup of walnuts. Stir for 15 minutes and then set aside to cool.
  2. For Custard-Style Ice Cream: Whisk 8 egg yolks and ½ cup of granulated sugar in large bowl, set aside. In large saucepan on medium-high heat, stir heavy cream, half n’ half, pinch of salt, and ½ cup of granulated sugar till it simmers then lower heat to medium. Add ½ cup of cream mix to egg mixture in large bowl, whisking constantly. Repeat with another ½ cup of cream mix. Stirring constantly, pour egg/cream mix from large bowl back into sauce pan and cook another 2 minutes on medium heat, then remove from heat. Strain ice cream mix through sieve into clean bowl and whisk in vanilla extract. Set bowl into an ice bath (larger bowl filled with ice water) and stir until mixture is room temperature. Refrigerate for at least two hours or overnight.
  3. Fold Apple-Walnut mix into Ice Cream mix and place in ice cream maker. Leave about ½ cup of Apple-Walnut mix to the side for use as topping at the end. Run ice cream maker until mixture is thick and to your liking*. Place ice cream into container and place in freezer.
  4. For Walnut Pie Crust Cups: In medium bowl, sift ½ cup of flour. Add ¼ tsp of salt, stir into flour. Add shortening one tsp at a time, beat into flour. Add 4 Tbsp ice cold water, mix in 1 Tbsp at a time. Chop ¼ cup walnuts and add to flour mix. Roll dough into ball and smack with your hand repeatedly to expel any air pockets. Cover dough in plastic wrap and rest in fridge for at least 45 minutes.
  5. Preheat oven to 425˚F. Roll out flour onto cutting board with rolling pin. Use large cup to cut out circles into dough. Line circles of dough into cupcake pan and bake for 13-15 minutes. Let cool for several minutes and then scoop ice cream into each cup.
  6. Heat the leftover Apple-Walnut mix, spoon on top of ice cream and enjoy!

Recipe Tips

*Chef’s Note: I used a Cuisinart Ice Cream Maker.