Sounds good to me! I'd go with the (lightly) cooked apple. I think it would be less likely to get weird in the freezing. You might look at apple pie ice cream recipes as another analog, and maybe this Caramel Apple Brandy Gelato. It has very similar components, though no nuts and applejack rather than grapey wine.

Dairy Seder sounds fun.

I made Charoset Sorbet from Serious Eats last night. I used 1 cup of Manischewitz Blackberry wine, 2 T of Pom juice, 1/4cup sugar, 2 cups unsweetened applesauce from Trader joes, a squeeze of lemon and a few shakes of cinnamon (because I love it).

The resulting taste is fantastic. Due to the amount of alcohol, the sorbet never firmed up past a melty Slurpee consistency. However in the freezer it's rock solid and tastes great!

I might top it with glazed pecans or walnuts when I serve it.

Dang, that sounds good!

I read some of the on-line recipes for apple pie ice cream, apple cinnamon ice cream and charoset ice cream. None of them seemed quite what I wanted so here's what I came up with - based on the aggregate of things I liked from ones I read and the proportions of the rum raisin ice cream in my ice cream maker's manual.

1 granny smith apple, peeled and diced small (~ 1/4 inch)
1/2 cup sugar
1 cup apple cider
a good glug of sweet kosher concord wine (probably around 1/4 cup
1 cinnamon stick
3 cloves
1 cup milk
3 eggs
2 tbs whipping cream
1/2 cup chopped walnuts

Mix the diced apple with the sugar and macerate.
Combine the apple cider, wine, cinnamon stick and cloves in a sauce pan. Bring to boil and simmer until reduced by about half.
Remove cinnamon stick and cloves.
Add diced apple and sugar, simmer for a few minutes to cook the apple a bit.
Strain reserving liquid and diced apples.
Return liquid to pan and add milk. (There was some curdling - I decided to live with it.)
Heat over medium heat until the mixture is hot.
Whisk the eggs (perhaps I should have used just half the sugar for macerating the apples and whisked the other half in here)
Temper the eggs by slowly adding some of the hot milk mixture to the eggs while whisking.
Add the egg mixture to the pan and add it to the sauce pan. Stir constantly over medium heat until slightly thickened (it took about 4 minutes, but the recipe said about 8).
There were some lumps so I put it through a strainer.
Chill - this is where I am now.
Once chilling is done, I'll add the cream to the mixture and put it in the ice cream maker. About half way through, I'll add the apples and walnuts.

The mixture without the cream tastes right and strong enough that the flavor should be strong enough after cream is added.
I'm not sure whether to use very finely chopped walnuts or something coarser. I have a bag of walnuts chopped very small (labeled walnut topping) so I might use those.

That sounds fantastic! I can't wait to hear your take on the final product!

It's even chalav yisrael! Thanks for posting the pic.

Cloud_swift, I think that sounds amazing!

Re the walnuts, I'd say go for the same size as the apple pieces, for elegance. Use quantity to adjust the apple:walnuts ratio, rather than size. Identifiable is a good size. Sand is a bad size. :) Good in charoset, but inhibiting of the creaminess of ice cream.

Cloud, that ice cream sounds like a dream I never want to wake up from.


Sol

Thanks to both of you, since I had to send out for the mushrooms which were out of stock the other day, I got a bottle of the blackberry wine and will make the sorbet if I have time. :)

Time for a taste test:

It's good! It tastes like charoset but creamier.

The walnut topping was about the same as the size of the diced apple since I'd done a quite small dice. Not sand, enough to give it a bit of a chew but so you get multiple bits in a bite.

We are planning on brisket later in Pesach and I might try the sorbet for that.

Looks beautiful! Sounds fab!

Actually, I was disappointed. It was more like a granita, quite icey and the yummy flavor was lacking. I don't know what happened to the flavor between the slurpy stage and freezing, but it didn't hold up.

I have more in the freezer. I'm going to play around with it and see if I can swirl it with vanilla ice cream. The win here was the blackberry wine. I'm not buying the concord grape again!

Somehow I actually found time to make the sorbet it but forgot to serve it! (A cousin brought brownies and blondies so there wasn't a gap on the plates--I don't know the secret recipe, but her matzah brownies are better than most people's flour brownies.) My texture was okay though. I didn't add sugar because it was way sweet enough just from the apples. The guys who were lingering wanted a taste, and they said it tasted like applesauce. ;) Then I remembered that Grandma's applesauce was the exact same color and had cinnamon in it. I don't know if her color came from skins or some other fruit. OTOH, I had intended to make frozen yoghurt to get the yoghurt out of the fridge and use up the bananas, but didn't get to it, so I'm glad to have the sorbet I forgot to serve for the household. It tastes good, though I think I'll rename it Grandma's Applesauce Sorbet. :)

Cloud Swift, If I have any energy left I might try your ice cream for the end of the holiday. :)