Great food comes with the fall-- apple cider, pumpkin-flavored everything, soups and, really, just buckets of apple cider. I have a great recipe for a gluten-free skillet apple crisp which I'll hopefully post soon. We make it every year. Multiple times.

Anyways, this year, I began to wonder if I could combine the yumminess of the skillet apple crisp with my ice cream making obsession. Since I have not fallen in love with making ice creams (or custards, to be specific) with egg yolks, I decided to go with Jeni's ice cream base. Her cookbook "Jeni's Splendid Ice Creams at Home" has a baked apple sorbet recipe, but I wanted to make an ice cream. Something about the apple flavor mixed with the creaminess of ice cream drove me to the successful kitchen experiment I call "Apple Crisp Ice Cream!"