My local grocery store has started stocking a “limited edition” apple pie ice cream (message me for the details, don’t want to be shilling). It’s one of my favorites – not only does it have chunks of real apple and graham cracker crust, but the ice cream itself has a delicious apple flavor. The whole thing tastes like you took a slice of apple pie with vanilla ice cream and blended it chunky style.
I always figured there was some boring food-science reason you couldn’t make a decent apple ice cream, but this shows it’s perfectly possible. So why isn’t it more common? Apple pie is one of the most popular deserts, and you find apple flavoring in plenty of drinks and candies. What gives?
Little boutique place near us has an “Apple Cheddar Pie” ice cream in the fall. It’s never quite as good as you expect. Gotta try it again this year, to see how they’ve changed it.
(On the other hand, their Lemon Curd Blueberry is one of the greatest things ever served in a cone in the history of humankind.)