1964 Applemint Ripple Ice Cream

One of my favorite fall activities is visiting the local apple orchards and sipping on cider and binging on doughnuts. Apple orchards, pumpkin patches, and local farms have become so much more than the fare they sell. They’re community gathering places where kids can safely explore some green space, folks can learn about small-scale farming, and this girl can guzzle wine surrounded by supernatural creatures at Wine with the Witch at Bloomsbury Farm next Thursday.

When you pluck a red delicious apple from Allen’s Orchard (or Hy-Vee), you’re taking a bite out of Iowa history. Before the Red Delicious, there was the Hawkeye apple. It originated in Peru, Iowa circa 1872. Around the turn of the century, Iowa apples were so popular that they were the second crop produced in the state (second to corn) and Iowa ranked second in the nation in apple production. The original Hawkeye apple tree’s descendent lives on in Madison County.

I’m not a huge fan of raw apples–except in Instagram photos, obviously. I’d rather make apple sauce, apple crisp, or an apple cake. I fully appreciate the glories of homemade applesauce. What I don’t quite appreciate is the act of mixing applesauce, ice cream, food coloring, and mint. So I decided I’d test it out. This recipe comes to us from 1964. I couldn’t taste the applesauce…at all. It really just tasted like mint ice cream with a mealy texture. It was very confusing.


Applemint Ripple

 

1964 Applemint Ripple Ice Cream


  • 1/2 cup of applesauce
  • red or green food coloring
  • 1/4 teaspoon of peppermint extract
  • 1 pint of vanilla ice cream, softened

 

  1. Tint applesauce deep pink or green

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  2. Mix in peppermint extract
  3. Layer applesauce with ice cream in parfait glasses (Or champagne glasses if you’re feeling fancy AF like me) beginning with ice cream and finishing with applesauce

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4. Freeze until just firm

5. Garnish with mint leaf or maraschino cherry

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