Caramel Apple Ice Cream

Everyone's favorite childhood treat..now made into ice cream! This Caramel Apple Ice Cream is creamy, sweet, caramel-y, and EXTREMELY apple-y...the perfect Fall treat!

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 35

Freezing Time: 12

Total Time: 12 55

Servings: servings

Calories: 415kcal

Ingredients

Apples

2 cups chopped apple
1½ Tablespoons water
1½ Tablespoons granulated sugar
2 teaspoons corn starch
½ teaspoon vanilla extract
1½ Tablespoons salted butter

Caramel Sauce

½ cup heavy cream
1 cup granulated sugar
¼ teaspoon lemon juice
¼ cup salted butter sliced

Ice Cream

1⅓ cups whole milk
1¼ cups heavy cream
⅔ cup granulated sugar
4 large egg yolks

Instructions

Apples

Combine all ingredients in a sauce pan.
Cook, stirring constantly, until apples have softened, about 8-10 minutes.
Remove from heat.
Set aside to cool.
Purée when cool.

Caramel Sauce

Heat cream and keep it warm.
In a small saucepan, combine sugar and lemon juice.
Cook over medium low heat, stirring constantly, until sugar has melted and syrup is turning gold.
Remove from heat.
Whisk in butter, one slice at a time.
Whisk in cream.

Ice Cream

Beat egg yolks and sugar in a small bowl until light yellow, about 4-5 minutes.
Heat milk and cream over medium low heat until it just starts to bubble around the edges.
Whisking constantly, pour milk mixture over egg mixture.
Return to saucepan and cook over medium low heat to 180℉/82℃.
Remove from heat.
Strain through a fine-meshed sieve into a clean bowl.
Stir in apple puree.
Put in freezer or over ice bath to cool.
Pour custard into a blender and puree until completely smooth, about 1 minute.
Pour into ice cream machine and freeze according to manufacturer's instructions.
In ice cream container, layer ice cream with caramel, alternating layers.
Place in freezer overnight to harden.

Notes

2 cups of chopped apple is about 1 large apple.
This recipe is gluten-free!
Do not boil the milk when you’re cooking it. Just bring it to a light simmer.
When making the custard, the temperature needs to be 180℉/82℃. That should very lightly coat your spoon.
When you’re melting the sugar, make sure you keep stirring! It burns very quickly.
The caramel will bubble intensely after each addition – butter and cream. Be careful!
The hardest thing about candy is burner temperatures! We cook on a natural gas range so, our low could be your medium. Keep an eye on the sugar and adjust as necessary!

Nutrition