I Have Wondered About This For A Very Long time...

[Lord Jim]

Why is it that you can find ice cream with every fruit in the world in it but apple? (except for a very brief period in the fall...)

Strawberry, cherry, banana, peach, pineapple, mango, even kiwi....

Everybody loves apple pie a la mode....

Why isn't there an apple pie ice cream? (chunks of apple and bits of crust...especially Dutch apple pie crust... in a quality vanilla)

Is the problem that apples just don't preserve well in ice cream? (That would explain why the little there is available only comes out in the fall)

The answer certainly can't be that there would be no market for it....

[Joe Guy]

Click on the pic...

[Joe Guy]

Click here - here

[Joe Guy]

Or go here.

[Gob]

Hmmmm... all seem to be apple + biscuit / crumble, pure apple ice cream though?

[Lord Jim]

Okay, now this is getting a little weird:

Old 11-27-1999, 03:49 PM
Lord Jim Lord Jim is offline
Guest

Join Date: Oct 1999
Well, for my part, if it isn't Blue Bell and it doesn't have chocolate in it, then I probably won't eat it. But, to paraphrase an old wine commercial, if you put Blue Bell Rocky Road ice cream on an apple, it doesn't hurt the ice cream much and it does the apple a world of good.

http://boards.straightdope.com/sdmb/sho ... php?t=8822

I am not that Lord Jim, never heard of "straightdope.com" until I did this search a couple of minutes ago, and certainly did not post that 13 years ago....

That's quite a coincidence....

[dales]

synchronicity

[loCAtek]

Okay, now this is getting a little weird:

I am not that Lord Jim, never heard of "straightdope.com" until I did this search a couple of minutes ago, and certainly did not post that 13 years ago....

That's quite a coincidence....

Really? You don't read The Metro?

Cecil and the Straight Dope are a Godsend to folks who are too lazy to use Google In fact, they preceeded the Net, with their motto,
'Fighting Ignorance since 1973 (It's taking longer than we thought.)'

Kinda the MythBusters of print-media

[BoSoxGal]

I've seen many variations of apple flavored ice cream over the years from speciality ice cream makers, whether large scale such as Haagen Dazs, Ben & Jerry's, or regional such as Gifford's back in Maine or Wilcoxson's here in Montana.

I think the reason you don't see plain apple ice cream is because apple is not an intense flavor like cherry, strawberry, raspberry, etc. are. That's my guess, anyway. It's present mostly in ice cream flavors including caramel or crumble or some other supplementary content.

[Joe Guy]

There's nothing better tasting than a piece of pie on top of a scoop of apple ice cream (here in bizarro world).

[Gob]

Apple is so old hat!

Step away from the raspberry ripple! If your ice cream isn’t weird and wacky, then it’s just not cool.

Chef Ferran Adria kick-started the trend with parmesan ice cream at his gourmet restaurant El Bulli in Spain. Now Heston Blumenthal’s mustard ice cream is sold at Waitrose, along with chocolate and rosemary.

All sorts of strange flavours are appearing on menus. At Pollen Street Social in Mayfair, you’ll find beetroot or crab sorbet. At his eponymous restaurant, Tom Aikens has goats’ curd ice cream.

‘Two years ago, people raised their eyebrows at our sea-salted caramel ice cream,’ says Ahrash Akbari-Kalhur of experimental ice cream firm Chin Chin Labs.

‘Now we sell grilled sweetcorn ice cream and cigar-smoked caramel. People want the bragging rights to say they’ve tried it. The most important thing is they taste great. Our sales are up 60 per cent on last year, despite the weather.’

They have launched grass, strawberry and hay flavours for Wimbledon. Sheffield-based ice cream wizard Yee Kwan sells parsnip and wasabi or smoked olive oil and black pepper ice creams at restaurants across the country and Harvey Nichols (£5.95 for 500ml). Ice-cream supremo Matt O’Connor has come up with a recipe that’s not for the faint-hearted: breast milk and absinthe.

If you want to try your hand at home-made ice cream, try Matt’s new book, The Icecreamists: Vice Creams, Ice Cream Recipes & Other Guilty Pleasures. Patriotic coronation chicken ice cream made by Italian restaurant Gelupo in Soho for the Jubilee sounds terrible, but tastes lovely.

‘When our chef Jacob Kenedy and I tried it, we started giggling,’ say general manager Alec Paterson. ‘It shouldn’t work, but it does.’ Selfridges are about to stock it. In Gelupo’s sister restaurant, Bocca Di Lupo, sanguinaccio ice cream is often on the menu: it’s made with pig’s blood and chocolate. ‘We’re working on a basil and olive oil ice cream that is stunning,’ says Paterson.

Just don’t ask for a 99.

We had Heston's mustard ice cream at the Fat Duck. It was beyond beautiful.

[Beer Sponge]

Everybody loves apple pie a la mode....

No, everybody does not. At least, if I am counted in the everybody.