Caramel Apple Ice Cream

Yields 10 servings 
Ingredients:
-1 cup sugar
-1/4 cup water
-1 1/2 cups low fat milk
-1/2 cup half and half
-1/4 cup egg yolks
-1 teaspoon vanilla extract
-1 pinch salt
-1/4 teaspoon cinnamon
-Cooking spray
-3 small baking apples, peeled and cored
-1 cinnamon stick
-2 tablespoons brown sugar

Method:

Add sugar and 1/4 cup water to a medium saucepan and stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns an amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. While sugar is cooking, combine milk and half and half in a separate saucepan and bring to a simmer. Once sugar has turned amber remove from heat and add to the milk mixture (mixture will bubble vigorously). Stir over low heat until any caramel bits dissolve, about 4 minutes. Whisk yolks in a bowl to blend. Gradually whisk caramel mixture into yolks. Add vanilla, salt, and cinnamon and return custard to saucepan and stir over medium-low heat until custard thickens and leaves path on spoon when finger is drawn across, about 5-10 minutes (do not boil). Strain custard through a fine sieve into a large bowl; refrigerate until cold.

Next, prepare the baked apples. Preheat the oven to 400 degrees F. Spray a baking dish with cooking spray. Cut each apple into eight lengthwise wedges and then cut each wedge in half crosswise. Add the apples to the baking dish. Add the cinnamon stick, sprinkle over the brown sugar and spray with cooking spray. Bake until the apples are golden brown and soft, about 50 minutes. From time to time, spoon the cooking juices over the apples and give them a gentle stir. When the apples are done, set them aside to cool.

When ice cream custard is thoroughly chilled, pour into ice cream maker and churn according to manufacturer’s instructions. When the ice cream has firmed and is almost done, add the apples to the ice cream freezer, discarding the cinnamon stick but spooning in all of the cooking juices. Continue churning until apples are well distributed. Spoon into an airtight container and freeze until firm. Bring to room temperature for 5 minutes to soften before serving.

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