Caramel Apple Ice Cream
Creamy homemade cinnamon apple butter ice cream with swirls of salted caramel sauce throughout. A perfect dessert for Fall and all year long!
Servings: 4
Ingredients
- 1 1/2 C whole milk
- 1 1/2 C heavy cream
- 1/4 C granulated sugar
- 1/4 C light brown sugar
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 5 large egg yolks
- 1 C apple butter
- Caramel sauce
Instructions
- In a large bowl, with a mesh strainer set on top, add 1 cup heavy cream and vanilla extract. Stir to combine. Set aside.
- In a medium saucepan over medium heat, combine remaining heavy cream, whole milk, sugars and sat. Stir to combine and dissolve sugar. When mixture begins to steam, slowly drizzle 1 cup hot liquid into egg yolks while whisking continuously. Transfer egg mixture to saucepan. Continue cooking until mixture coats the back of a wooden spoon or rubber spatula. Pour through mesh strainer into reserved heavy cream, discard any solids. Cool over an ice bath to room temperature.
- In a blender, combine ice cream custard base with apple butter. Process until smooth and combined. Transfer to a large bowl. Cover and plate in refrigerator until thoroughly chilled or overnight.
- Churn ice cream according to manufacturer's directions. Alternate additions of ice cream and caramel sauce. Gently swirl if desired. Transfer to freezer until firm.
- Serve with additional salted caramel sauce and whipped cream.
Notes
Recipe serves roughly 4-6, yields 1 quart.
An original recipe from Baked by Rachel