Oh yes! The hubs took his Vanilla Bean Ice-Cream and married it with my Apple Pie Filling, served with a crumble topping ... it is off the charts delicious! Once again, he is the champ of ice-cream!
4 large or jumbo farm fresh eggs
2 cups sugar
1 qt. heavy cream
1 pint half and half
1 vanilla bean
2 tbls. pure vanilla extract
1 cup apple pie filling
1 cup rolled oats
1 cup brown sugar
1/2 cup flour
4 tbls. butter
1/2 cup pecans
In a large bowl, whisk firmly 4 eggs; slowly add sugar and whisk to blend thoroughly. Add heavy cream and mix. Add one (1) pint half and half and mix. Add pulp of one vanilla bean and vanilla extract. Mix thoroughly. Churn ice-cream according to manufacturer's directions.
Pour ice-cream into square or rectangular container and let firm in freezer 1-2 hours. Remove ice-cream from freezer and slowly pour apple pie filling over top and swirl in. Freeze until firm.
1 cup oats, 1 cup brown sugar, 1/2 cup flour, 4 tbls. butter, 1/2 cup pecans; mix all together and spread in a baking pan sprayed with cooking spray to prevent sticking.
Bake in a 350 oven, stirring once, for 10 minutes. Remove from oven, stir and allow to cool. Store in a mason jar.
Serve ice-cream with crumble topping sprinkled over top!