caramel apple ice cream

It is October and I don't want to run this whole autumn thing into the ground, but seriously it is so beautiful right now.  There is something so magical about this time of year.  The leaves are starting to turn, it's cool enough for cozy sweaters, but not too cold.  There is the smell of burning leaves and bonfires at night, apple cider, apple picking and the excitement of planning for Halloween.  It won't be too long and it will be a cold wintery scene.  Maybe that is what makes this time so special.


Anyhow, I have been feeling rather sentimental or nostalgic about it all and I decided it was imperative that I create a caramel apple ice cream.  To be honest, this may have had something to do with the inability to sleep coupled with pms and a somewhat empty stomach.  I can't really be sure what caused it, but I am happy it occurred to me.  Why, you ask?  Only because it is the most delicious ice cream I have ever made.  Dangerously good.  So, put on a cozy sweater, burn some leaves, have a bonfire, plan some costumes, pick some apples, drink some cider, and eat a big bowl of caramel apple ice cream. It's fall.

Caramel Apple Ice Cream

 2 apples (cored and cubed) + water for puree // 1 cup +1 tablespoon brown sugar divided // pinch of salt // squeeze of lemon juice // 2 1/4 cups heavy cream, divided // 1 cup whole milk // 2 eggs 

Put cubed apples in blender and add just enough water to puree apples.  I used a bit over 1/4 of a cup of water , but it will vary with the size and type of apples.   You want to make sure puree is on the thin side, and as smooth as possible. 

Remove from blender and add to small sauce pan.  Add 1 tablespoon brown sugar and cook over low heat until brown sugar dissolves. Remove from heat and set aside.

Next make the caramel.  In a heavy bottom sauce pan (make sure it is dry) add 1 cup of brown sugar and a squeeze of lemon juice.  Cook over medium heat until sugar has melted evenly and is a golden amber color.  

Add 1 1/4 cup of heavy cream (mixture will splatter so be careful) and cook until all caramel has dissolved.  Add a pinch of salt.

Remove from heat.  Add apple + brown sugar puree. Set aside.

Combine 1 cup cream, 1 cup milk and 2 beaten eggs in sauce pan.  Over medium low heat (whisking constantly) cook mixture until it has thickened to coat the back of spoon and reached 170 degrees.  DO NOT LET IT BOIL.  Promptly remove from heat and strain through fine mesh sieve.  Combine with apple // caramel mixture and chill thoroughly.  (I couldn't wait so i put mine in the freezer)

After mixture is chilled, freeze in ice cream maker according to manufacturers instructions.  Place in freezer safe container and freeze 1-3 more hours before serving.

Don't have an ice cream maker?  Fret not.

Enjoy!

P.S. Check out our recipe for totchos over at Rose Runs Wild later today!