Description
Sweet apple vanilla ice cream layered with ribbons of caramel sauce. Fall meets summer in one delicious treat!
Ingredients
Scale
- 1 cup heavy cream
- 1 cup whole milk
- 5 large egg yolks
- 3/4 cup white sugar, divided
- 1 TBS pure vanilla extract or vanilla bean paste
- 2 medium sweet apples, peeled and chopped
- 1/2 tsp lemon juice (optional)
- 1/2 cup (or more) of caramel sauce, such as jarred ice cream topping.
Instructions
- Place the apples, 1/4 cup of sugar, and lemon juice into a saucepan and stir. Turn heat to medium low and allow to cook until the apples have softened and sugar has dissolved.
- While the apples are cooking, begin making the custard. In another saucepan, add the cream and milk and heat on low until steaming. Do not allow to boil.
- In a bowl, whisk together the egg yolks and remaining 1/2 cup of sugar. When the cream and milk is steaming, temper the eggs by adding 1/2 cup of the hot mixture to the eggs, a little at a time, while whisking constantly.
- Pour the tempered egg mixture back into the rest of the hot milk and cream on the stove and stir. Fit pot with candy thermometer.
- Increase heat to medium and heat to 170F. To test for doneness, dunk a spoon into the custard. The mixture should coat the back of the spoon, and when you run your finger across the spoon, the streak should remain.
- Stir in vanilla extract and remove from heat. Pour through a fine mesh strainer into another clean bowl to remove any lumps and allow to cool. When custard is no longer hot, cover with plastic wrap (let the wrap touch the top of the custard to prevent a skin from forming) and chill for several hours, ideally overnight.
- Place cooked apples into a food processor or blender and pulse/blend until completely smooth.
- When custard is chilled, churn in ice cream maker according to the instructions on your machine. Near the end of the churning process, pour in 1 generous cup of the apple puree and let the machine continue to churn until finished. (save any remaining puree for topping, eat it by itself, or discard)
- Remove churning paddle and spread a layer of ice cream into a freezer safe container. Top with a layer of caramel, and then another layer of ice cream. Repeat until all of the ice cream has been transferred into the container.
- Freeze ice cream until firm.
Notes
Equipment Used:
Cuisinart Ice Cream Maker
Candy Thermometer
Fine Mesh Strainer
You can use 2 cups of half and half instead of the milk and cream.
You can leave out the lemon juice - it is used to enhance the flavor of the apples.
Make sure your apples are pureed as smooth as possible to reduce little frozen pieces in the ice cream (it will make it have a more clumpy texture)
- Prep Time: 10 minutes
- Cook Time: 20 minutes + chilling and freezing
- Category: Dessert
- Method: Freezer and Stovetop
