Barn Boots and Ice Cream

There are different types of women. There are put-on-a-skirt-and-go-to-work women and there are put-on-jeans-and-work-at-home women.  On the farm there is a third option, the put-on-barn-boots-and-jump-on-a-tractor women.  Then there are women like me who play childish pranks on her husband, but that’s a conversation for another day.

Judy Velthuizen is the barn boots type.  She would feed the cows in the morning then slip out of her boots, tie on an apron, and lay out an impressive buffet for her hungry family who have been out working with her. It was also common to feed a crew of workers and neighbors who came to help with putting up hay. Hay harvest days are sweaty, dusty, back-straining days that built hearty appetites. Judy took it in stride. I was young and single when I met Judy and I can’t tell you how impressed I was with how she could juggle home and farm work with ease and humor. I had no idea at the time that I too would be a farm wife someday, I hope I am living up to her standard.

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Judy first introduced me to the wonders of ice cream pie at a potluck in the late 1980’s.  I thought it was genius! Two great desserts in one!  That pie was made with a rice cereal and corn syrup crust and lots of chocolate syrup drizzled on top. My pie is a little different and uses my favorite of our new ice cream flavors: Salted Caramel.  I hope it serves as an homage to Judy’s creation.

Caramel Apple Ice Cream Pie

  • 1 graham cracker crust
  • 2 cups finely chopped peeled apples
  • 1/2 cup chopped pecans
  • 1 tablespoon unsalted butter
  • 1 tablespoon granulated sugar
  • 1 tablespoon brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon of kosher salt
  • 1 quart Appel Farms Salted Caramel Ice Cream
  • Candied Pecans (optional)

Melt butter in a small skillet.  Add sugars, cinnamon, and salt, then stir in the apples and pecans.  Saute until apples are tender, about ten minutes depending on the apple variety. Cool completely.
Soften the ice cream enough to make it easy to work with.  Layer one pint of ice cream in the pie crust.  Spread with the apple filling, then top with the rest of the ice cream.  Freeze until solid.
Thaw slightly to serve. Top with candied pecans if desired.

Candied Pecans

  • 1 tablespoon unsalted butter
  • 1 tablespoon granulated sugar
  • pinch of kosher salt
  • 1/2 cup pecan halves

Melt butter in a small saucepan.  Add the sugar and salt and heat until the sugar melts.  Add the pecans and saute for five minutes.  Spread on a parchment covered sheet pan to cool.

Caramel Apple Ice Cream Pie

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