Mincemeat Ice Cream

I know. Your initial impression of ice cream with mincemeat may not be favorable. But this isn’t the suet and minced meat type of olden days mincemeat. This is a glorious mixture of spiced apples, raisins, and pecans – mixed into ice cream.

Last Thanksgiving I made the ubiquitous pumpkin pie, a favorite of my family, and served it with this mincemeat ice cream. And it was a sublime pairing. There are no photos, because I’ve learned that food blogging can’t really happen during special meals! But I did want to share the recipe, which originally came from Bon Appetit.

The recipe is for a custard-style ice cream plus the mincemeat that is folded into the prepared ice cream.

This year, for the sake of time, I purchased a gallon of high-quality vanilla bean ice cream, made the mincemeat per this recipe, and folded it into the softened ice cream. You can do it all from scratch like I did last year, or cheat like I did this year.

I purchased a pumpkin pie for the purpose of photographing this ice cream, because this year I have other dessert plans for Thanksgiving. You know me – so much food, so little time… but I did want to share this spectacular recipe.

Mincemeat Ice Cream
Bon Appetit recipe, slightly adapted
printable recipe below

Ice cream:
2 cups heavy whipping cream
2 cups whole milk
1 vanilla bean, split lengthwise
10 large egg yolks
1 1/2 cups sugar

Mincemeat:
2 Golden Delicious apples (about 1 1/3 pounds), peeled, cored, cut into 1/2” cubes
1 1/2 cups raisins
1 cup pecans, toasted, chopped
3/4 cup white sugar
2/3 cup apple cider
1/4 cup Calvados (apple brandy)
1/4 cup (1/2 stick) unsalted butter
Juice of one lemon
1 cinnamon stick
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves

To make the ice cream, mix cream and milk in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer; remove from heat.

Whisk yolks and sugar in large bowl to blend. Gradually whisk hot cream mixture into yolk mixture. Return mixture to saucepan. Stir over medium heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes. Strain custard into bowl. Cover; chill until cold, about 4 hours.

To prepare the mincemeat, bring all 13 ingredients to boil in heavy large saucepan.

Reduce heat to medium and cook until almost all liquid is absorbed, stirring frequently, about 15 minutes. Discard cinnamon stick.

Transfer mixture to bowl; refrigerate until cold, about 2 hours.

Process custard in ice cream maker. Transfer ice cream to bowl. Fold in 3 cups cold mincemeat. Cover and freeze until firm, about 4 hours. I you’re using a gallon of purchased ice cream, use all of the mincemeat, which measures 3 cups.

The mince meat could be made with pears as well if they were firm.

Just for fun, I combined some of the cider and brown sugar bourbon I used in the mincemeat and reduced to a syrup, then poured it warm over the ice cream on the pumpkin pie.

I have the worst time photographing ice cream, but I can guarantee that if you love apple pie filling, you will love this recipe.

It is so good by itself, but especially good with pumpkin pie!

Happy Thanksgiving to everybody!

 

 

By Published On: November 22nd, 201963 Comments

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

63 Comments

  1. Gerlinde November 22, 2019 at 9:09 AM - Reply

    I swear Mimi, you come up with some of the most interesting recipes. I am tempted to to try this. Have a wonderful Thanksgiving.

    • chef mimi November 22, 2019 at 9:36 AM - Reply

      Oh, it’s really good Gerlinde! And I don’t like nuts in ice cream!!!

  2. Dorothy's New Vintage Kitchen November 22, 2019 at 9:27 AM - Reply

    I love mincemeat, but I’ve never tried it on ice cream!

    • chef mimi November 22, 2019 at 9:36 AM - Reply

      Or, in ice cream! Even better that way. It’s pretty amazing!

  3. David Scott Allen November 22, 2019 at 10:20 AM - Reply

    Last night, just before bed, I decided that this would be the year to make mincemeat. I plan to make my grandmothers… with suet… but also a vegetarian version. The latter version will be perfect for your ice cream! And, just so that you know, my initial impression was, “Yum!“ 😊

    • chef mimi November 22, 2019 at 10:51 AM - Reply

      Oh, funny! I’ve never had the real stuff, but I’ve always wanted to try a real mincemeat pie. A little suet doesn’t bother me…. The comments have been coming slowly so I think the initial impression of mincemeat to most people is not yum!!!

      • David Scott Allen November 23, 2019 at 12:28 PM

        I think you are right, Mimi. Most people don’t love — or even tolerate — mincemeat, but it is fabulous! By the way, I know I got a stovetop smoker for Christmas. We had to get a different kind, because the one you have is not recommended for ceramic cooktops. I’m not allowed to have it until Christmas, but I look forward to smoking some fish over the holidays…

      • chef mimi November 23, 2019 at 3:52 PM

        Well, the name is scary, right?!! So glad you got a smoker. I know nothing about ceramic cooktops, so smart that you looked into that. Start buying fish!!! Happy Thanksgiving!

  4. Ronit Penso Tasty Eats November 22, 2019 at 1:40 PM - Reply

    A very clever and tasty way of using mincemeat!

    • chef mimi November 22, 2019 at 2:49 PM - Reply

      It’s really good, and I say that even with the pecans!

  5. Mary November 22, 2019 at 2:29 PM - Reply

    Now, who could resist this lovely ice cream?

    I have never put mincemeat in ice cream but have put sweet spices (cinnamon, cardamom, etc) which makes a lovely mouthful. But I have put mincemeat on ice cream.

    I make my own mincemeat and I just know it would be lovely in the ice cream. I will cheat and use commercial ice cream!! :))

    Enjoy your Thanksgiving celebrations!!

    • chef mimi November 22, 2019 at 2:49 PM - Reply

      Thank you Mary. I never would have thought of it before I came across this recipe. I used allspice instead of cloves, but didn’t think about cardamom, which really is an incredible spice. Have a lovely Thanksgiving yourself!

  6. Ashley November 22, 2019 at 5:14 PM - Reply

    MIND BLOWN! Way to go!!!

    • chef mimi November 22, 2019 at 5:21 PM - Reply

      Ha!!! Thanks, Ashley!

  7. Liz @ spades, spatulas, and spoons November 22, 2019 at 7:46 PM - Reply

    I don’t really like pumpkin pie but this sounds like a flavor combination made in heaven! Have a wonderful Thanksgiving.

    • chef mimi November 22, 2019 at 8:33 PM - Reply

      Well trust me, this ice cream is outstanding on its own! Happy Thanksgiving!

  8. sherry November 23, 2019 at 6:54 AM - Reply

    i like the sound of that reduced syrup mimi!

    • chef mimi November 23, 2019 at 6:55 AM - Reply

      Thanks! That was tasty, I just couldn’t get a good photo of it, especially on top of the quickly melting ice cream!!!

  9. Susan@savoringtimeinthekitchen November 23, 2019 at 1:12 PM - Reply

    Would you believe I’ve never tasted mincemeat? After looking at the list of ingredients I can imagine how good it would taste in ice cream with pumpkin pie!

    • chef mimi November 23, 2019 at 3:51 PM - Reply

      Exactly! I guess I’d forgotten that I’d have a mini mincemeat pie during high tea in London once, but that’s the only time. This seemed way better, and sure goes well in ice cream!

  10. jenniferguerrero1 November 23, 2019 at 3:13 PM - Reply

    Kisses to you! I just bought an old copy of Nigella’s Christmas book to get the mincemeat tart recipe. Trading in the crust for creaminess sounds fabulous. I hope our Total Wine has that brown sugar bourbon. Yum!

    • jenniferguerrero1 November 23, 2019 at 3:22 PM - Reply

      Just shared the link on FB so my friends can taste this, too!

      • chef mimi November 23, 2019 at 5:35 PM

        Thank you!

    • chef mimi November 23, 2019 at 3:49 PM - Reply

      That is good stuff, and that’s coming from a gal who doesn’t drink bourbon! Nigella Christmas is one of my favorite cookbooks.

      • jenniferguerrero1 November 23, 2019 at 7:24 PM

        Oh, I just got it! Any recs??

      • chef mimi November 23, 2019 at 7:25 PM

        I mixed it with Rumchata… 50-50

  11. Healthy World Cuisine November 23, 2019 at 3:20 PM - Reply

    This has to be the most delicious idea ever. Love the traditional mince meat UK pies but whipping it up in an ice-cream and serving it up with pumpkin pie. Brilliant.

    • chef mimi November 23, 2019 at 3:49 PM - Reply

      Thank you. I was really intrigued originally by the recipe, and the ice cream just screamed for pumpkin 🥧 pie!

  12. Dawn @ Words Of Deliciousness November 24, 2019 at 9:19 AM - Reply

    This sounds amazing. The pumpkin pie and the mincemeat ice cream are the perfect dessert for Thanksgiving!!

    • chef mimi November 24, 2019 at 9:28 AM - Reply

      It was certainly a hit last year!!!

  13. Jyo November 24, 2019 at 10:37 AM - Reply

    This sounds unique and interesting 👌

    • chef mimi November 24, 2019 at 11:04 AM - Reply

      It is indeed both! It’s really good.

  14. neil@neilshealthymeals.com November 24, 2019 at 12:01 PM - Reply

    Ha ha, I know what you mean Mimi when you say that food blogging can’t really happen during special meals. I added a twist to some roast potatoes one Christmas with fresh rosemary and pinenuts and was about to take some photogrpahs when I could feel the unhappy stares of hungry guests! So I shelved that. This is a delicious recipe. I love mincemeat, but in ice cream? Genius!

    • chef mimi November 24, 2019 at 1:06 PM - Reply

      Well it wasn’t my idea, but I’m really glad I tried it. If there weren’t so many more options for a special dessert, I’d have made it again, but not just for the blog! Yes, usually people don’t appreciate waiting to eat, or being hand models!!!

  15. Kim Bultman November 24, 2019 at 3:06 PM - Reply

    Mimi, your recipe catapulted me back to my Grandma’s holiday meals. Her mincemeat pies were the ol’ fashioned kind with suet et al, but I looked forward to a slice with a scoop of ice cream every year. How cool to combine both! Loved your “quick fix” tips, too. (Also loved your brown sugar bourbon reduction.) If it’s any consolation, don’t beat yourself up about ice cream photos — they looked tasty to me. Back in my food industry days, the “expert” photographer used Crisco in place of ice cream, which didn’t melt as fast under the lights. (I was in charge of dishes, utensils, and background ambience.) Who knew?! I applaud you for using the real deal. Happy Thanksgiving, my friend!

    • chef mimi November 25, 2019 at 7:26 AM - Reply

      Glad to help with your food and holiday memories! You’ll have to write about your food industry days. I had no idea, unless somehow I missed it! I’ve read about crisco and using elmer’s glue… ew. Happy a wonderful Thanksgiving!

  16. Jeff the Chef November 24, 2019 at 10:02 PM - Reply

    Thank you for sharing this recipe! I was just thinking tonight about making some ice cream, and this seems so interesting. But then, when you said it pairs well with pumpkin pie – my favorite food on the planet – I’ve got to try this!

    • chef mimi November 25, 2019 at 6:22 AM - Reply

      Pumpkin pie is pretty spectacular. The combination was a big hit last Thanksgiving. I made it again just for the blog, in order to share the recipe, but we enjoyed it once again. I am making a pumpkin cream pie with a ginger snap crust for T-day this week. Hopefully that’s good, too. Happy Thanksgiving!

  17. Tandy | Lavender and Lime November 25, 2019 at 1:25 AM - Reply

    I have done this as well – using up mince meat I did not put into my pies :)

    • chef mimi November 25, 2019 at 6:21 AM - Reply

      Well you’re a wise woman!

  18. 2 sisters recipes November 25, 2019 at 2:36 AM - Reply

    The title of this ice cream is very unusual, I have to say and it makes us turn our noses away from this recipe, but after looking over the ingredients, this ice cream sounds AMAZING! What a delicious idea!!! I will have to try it!

    • chef mimi November 25, 2019 at 6:20 AM - Reply

      I know. Sounds awful! But wow, it’s really good. I’d make it again for Thanksgiving but I wanted to try something new.

  19. All That I'm Eating November 25, 2019 at 3:20 AM - Reply

    This is a great idea for using mince meat! I had seen something similar before but had completely forgotten about it so thank you for reminding me!

    • chef mimi November 25, 2019 at 6:20 AM - Reply

      You are so welcome! Try it – it’s amazing!

  20. Ron November 25, 2019 at 8:43 AM - Reply

    Oh, I do love a good mincemeat pie and haven’t had any for a while. But, I also love good ice cream, so your recipe is brilliant especially the part about using premade ice cream. Thanks for this great holiday dessert idea.

    • chef mimi November 26, 2019 at 3:17 PM - Reply

      You are so welcome. It’s really good! And, a bit different! I just wouldn’t tell people it’s mincemeat, I’d call it apple pie ice cream!

  21. David @ Spiced November 26, 2019 at 6:35 AM - Reply

    Oh, this sounds fantastic, Mimi! Mincemeat is a funny thing. As a kid (and honestly well into my adult years) I thought mincemeat was some sort of vaguely meat-like substance. But then I came to my senses and realized that mincemeat is everything I love in one recipe! Take that and fold it into vanilla bean ice cream, though? This is practically the best holiday dessert ever! No need for the pumpkin pie…just a bowl of this ice cream for me. :-)

    • chef mimi November 26, 2019 at 6:44 AM - Reply

      I know. The name says it all. Or so we thought. I’m glad we both wised up. This is pretty incredible stuff. And I don’t like nuts in ice cream, but it works! Happy Thanksgiving David!

  22. Alida@mylittleitaliankitchen.com November 26, 2019 at 10:46 AM - Reply

    I always buy mincemeat pies at Christmas but so far I have never made them. It is something I tried in the UK for the first time and I fell in love with them at first sight. I find your ice cream really intriguing.. an elegant ice cream indeed infused with wonderful flavours!

    • chef mimi November 26, 2019 at 3:18 PM - Reply

      It is very good. And a bit different. I’ve only had a mincemeat pie when I had one at high tea in London!

  23. cookingontheweekends November 27, 2019 at 2:16 AM - Reply

    I really love warm flavors in ice cream. Love! And this perfectly fits the bill. What a lovely recipe, Mimi. I wish you and yours a very happy Thanksgiving! :-)

    • chef mimi November 27, 2019 at 6:03 AM - Reply

      Thank you Valentina! Happy Thanksgiving to you and yours!

  24. 2pots2cook2pots2cook November 27, 2019 at 5:27 AM - Reply

    Now, this is absolutely intriguing; never thought of making a meat ice cream and this is just perfect one to do so; love your ingredients very very much ! Enjoy Thanksgiving :-)

    • chef mimi November 27, 2019 at 6:04 AM - Reply

      Thank you. Have a wonderful Thanksgiving yourself!

  25. kitchenriffs November 27, 2019 at 9:55 AM - Reply

    Yeah, we learned a long time ago to NEVER try to take photos during a company meal. Just doesn’t work. Anyway, this is a fun recipe — neat ingredients. Thanks.

    • chef mimi November 27, 2019 at 9:56 AM - Reply

      Thanks, John! Good lesson to have learned, right?!! Happy Thanksgiving!

  26. thatskinnychickcanbake November 27, 2019 at 3:30 PM - Reply

    Sounds delicious to me! Especially paired with pumpkin pie! A friend is making her “famous” mincemeat pie for a holiday luncheon next month, so I’m anxious to try the real deal, too! Have a wonderful Thanksgiving, Mimi!

    • chef mimi November 27, 2019 at 4:40 PM - Reply

      I guess I’ve never had a real deal mincemeat either; I’d also be excited to try it! Happy Thanksgiving!

  27. lillyevechristie November 28, 2019 at 5:12 AM - Reply

    Love your blog! Happy Thanksgiving!

    • chef mimi November 28, 2019 at 7:51 AM - Reply

      Thank you so much! Happy Thanksgiving!

  28. Emma @ Bake Then Eat November 28, 2019 at 6:09 PM - Reply

    Its so unusual to see mincemeat on a non-British blog. It’s such a tradition at this time of year over here, mince pies are a must for any festive table and mincemeat ice cream is always welcome too.

    • chef mimi November 29, 2019 at 7:01 AM - Reply

      Right! My only mincemeat experience was in London! I love how mincemeat pies are decorated. They’re so festive.

  29. Karen (Back Road Journal) December 6, 2019 at 9:39 AM - Reply

    My husband and I both love having mincemeat pies sometime during the holidays. Thanks for sharing the idea of using it in ice cream. I’ve pinned it.

Leave a Reply. I love 'em!

This site uses Akismet to reduce spam. Learn how your comment data is processed.