Creamy homemade cinnamon apple butter ice cream with swirls of salted caramel sauce throughout. A perfect dessert for Fall and all year long!
Keyword: Ice cream
1 1/2Cwhole milk
1 1/2Cheavy cream
1/4Clight brown sugar
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.
Recipe serves roughly 4-6, yields 1 quart. An original recipe from Baked by Rachel
Caramel Apple Ice Cream - https://www.bakedbyrachel.com/caramel-apple-ice-cream/