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Caramel Apple Ice Cream

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Course Dessert

Ingredients
  

Applesauce

  • 3 apples diced
  • 2 Tbsp. butter
  • ½ tsp. cinnamon
  • ½ tsp ginger
  • ¼ tsp all spice
  • 1 tbsp. sugar
  • 2/3 cup apple cider or apple juice

Caramel Ice Cream

  • 1 cup brown sugar
  • ½ cup butter
  • ½ cup sugar
  • 2 cup heavy cream separated
  • 1 cup whole milk
  • 4 egg yolks
  • 1/8 tsp. salt
  • ¼ tsp. cinnamon
  • 1 tsp vanilla

Instructions
 

Applesauce

  • Combine all ingredients in a small sauce pan. Simmer on low heat for 20 minutes until apples are softened and cider is completely reduced. Mash apples to desired consistency. Set aside to cool.

Caramel Ice Cream

  • In a small sauce pan, whisk brown sugar and butter over low heat until mixture starts to bubble.
  • Remove from heat and stir in ½ cup heavy cream. Mixture will bubble up some. Reserve 1/4 cup caramel sauce.
  • Return caramel sauce to stove and stir in remaining heavy cream, milk, sugar and salt.
  • Heat over low heat until sugar has completely dissolved.
  • In separate bowl, whisk the egg yolks. While vigorously whisking, pour ¼ cup hot cream mixture into the yolks to temper the eggs.
  • Add the egg yolks back into the cream. Continue to cook the mixture while constantly stirring. Once large bubbles start to appear, cook one more minute and then remove from heat.
  • Strain through sieve into large bowl. Completely chill mixture in the refrigerator.

Ice Cream Assembly

  • Churn caramel ice cream mixture in an ice cream machine according to the manufacturers’ instructions.
  • When at a soft serve consistency, drop in chilled applesauce by the spoonful and continue to churn until just combined.
  • Transfer ice cream to an airtight container. Pour reserved caramel on top. Use a knife to gently swirl in the caramel ribbons. Freeze overnight.