Ingredients
Makes about 5 1/2 cups
Vanilla Ice Cream
Mincemeat
For ice cream:
Step 1
Mix cream and milk in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer; remove from heat.
Step 2
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.
For mincemeat:
Step 3
Bring all 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.
Step 4
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. (Can be made 3 days ahead. Keep frozen.)
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Reviews (15)
Back to TopI first use this recipe in 2004 and it has been my go-to mincemeat/harvest pie and ice cream recipe ever since. I added cranberries but kept everything else the same. I have relocated and haven't yet located all my recipes and decided to look this one up. My husband doesn't like mincemeat, but he really likes the "harvest" ice cream and the "harvest" pie. It wouldn't be fall without it. I make a triple recipe and freeze it in measured amounts so that I only have to thaw what I need for a pie or the ice cream.
khenry
Williamsport, MD
9/17/2013
This is very good ice cream. I reduced the amount of raisins in the mincemeat and added dried cranberries and dried apricots. I will be serving the ice cream over pumpkin bread pudding for Thanksgiving.
jrussell1
Georgia
11/20/2011
everyone loved this - very rich though so if intended to go on top of a pie a little goes a long way. I didn't make the mincemeat though, used a jar from fortnum and mason and it was amazing.
Anonymous
LONDON
10/17/2008
My husband loved this. I did not make the vanilla ice cream though. I bought a good quality vanilla ice cream, left it in the fridge to soften, then when the "mincemeat" was cold, I mixed them together. I plan to serve this on Thanksgiving with pumpkin pie.
Anonymous
CT
11/18/2007
如果你喜欢冰淇淋和独特的纹理和佛罗里达州vors, you will LOVE this ice cream. I was intrigued (although never had mincemeat before) and was not disappointed! Thanks to previous reviews, I cut the sugar in half for both the ice cream and the mincemeat; it was still very sweet, but not too much so. Also used granny smith apples, which may have helped create a tart/sweet combination. This ice cream was comforting and exciting, full of cinnamon/apple goodness. I highly recommend this ice cream as a treat that tastes like it emerged from a gourmet ice cream shoppe.
ericacorinne
NY, NY
2/9/2007
Ok, never utter the phrase "mincemeat icecream" and things will go much better for you! People who knew what traditional mincemeat is (which includes suet) could not get past the name to even try it. The people who tried it, liked it but several people balked at the name. Also, this totally overflowed my Cuisinart ice cream maker so think about halving the recipe if you want to avoid a mess.
drmhou
Houston
1/4/2007
This has become a Thanksgiving tradition...actually this is it's third year. Amazing
framesmart
Hartland, WI
11/22/2006
Incredibly good and easy to make.
homebaker
California
12/30/2005
Fantastic! A real hit. All my friends want me to make it for them for the holidays. Will definitely put this recipe in the permanent repertoire.
dominiquesf
San Francisco, CA
12/23/2004
This minced my meat, oh yeah baby.
Anonymous
A cook-it from Bookit, CA
12/19/2004
My 8 year-old grandson made the mincemeat by himself, but accidently didn't switch from cup measures to teaspoons for the spices. (The clue was, "Grammy, we used all your cloves."!) Meanwhile his younger sister was making patterns with the ingredients in the bowl so the spices got well mixed in, so I dumped everything into the colander, washed it off, and re-added the liquid ingredients. Despite the educational adventure, the result was superb!
pennyfink
Truckee, CA
11/29/2004
I loved this ice cream - especially the subtle brandy flavor (didn't have apple brandy so I just used plain). My guests were leary of all the add-ins but I enjoyed them.
Anonymous
Cranford, NJ
11/28/2004
Wonderful! Everyone exclaimed over this one. I used golden raisins, which worked very well. I agree that the sugar could be reduced slightly, although people were licking their plates just as it was.
Anonymous
Bainbridge Island, WA
11/26/2004
Very good and impressive... great combination of flavors, but the sweetness is overpowering, specially if accompanied with pecan pie. I would cut back 1/2 cup sugar, but I will definitely make it again.
Anonymous
Guatemala
11/26/2004
Superb! I changed the name to Apple Brandy Raisin Ice Cream because my adult son would shudder at the mention of Mincemeat. He loved it! His first words upon tasting it were "This tastes just like Thanksgiving; Fruit, nuts, and ice cream combined. It really is very good - but for me, I would cut back on the amount of raisins a bit, simply because I am not a fan of them. This will definitely become a holiday tradition - just with a new name.
Anonymous
11/25/2004