Mincemeat Ice Cream

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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!