Given my surfeit of apples, I decided to make some apple ice cream to complement all those pies. The applesauce I canned a few weeks ago provided the ideal starting point. I boiled down the applesauce for a few minutes to get rid of some liquid.
I made Philadelphia-style ice cream. That means no eggs, just cream, some sugar, and the applesauce for flavor. After cooking the mixture, I let it cool and mellow for the day in my refrigerator. Churning was a bit of a problem. I am increasingly disenchanted with my Kitchenaid small ice cream mixer---it tends to jam. I ended up churning the ice cream by hand with a hand paddle. The result wasn't as fluffy as I would like but it still tasted of very rich apples.