A little while ago, I was home for the weekend and decided to attempt to make my own ice cream. My mom bought an ice cream maker last year and I know I’m going to be utilizing it a lot more now that I had such success! The Salted Caramel Apple Crisp Ice Cream above tastes as good as it looks, I guarantee.
Before I begin the recipe I would like to include a couple tips: Feeze the ice cream bowl thoroughly, overnight if possible and chill your ice cream base and mix ins thoroughly as well. If you treat your materials properly, you’ll have a delicious, perfectly frozen treat in the end.
Salted Caramel Apple Crisp Ice Cream
– 2-1/4 cups heavy cream
– 1 cup milk
– 3/4 cup powdered sugar
– 1 tsp. vanilla
– 1 tsp. cinnamon
– 1/2 tsp. salt
(For Mix Ins)
– 2 tbsp. butter
– 2 apples, peeled and chopped
– 1/4 cup brown sugar
– a pinch of cinnamon, cloves, and nutmeg as desired
– salted caramel sauce
– 1 cup of flour
– 1 cup of rolled oats
– 1 cup of brown sugar
– cinnamon, nutmeg, and cloves to taste
1. Wisk together all the ingredients for the ice cream base and then place them in the fridge to chill (overnight is best).
2. Melt the butter in a pan. Add the chopped apples, brown sugar, and spices. Mix together and cook until the apples are soft, about 5 minutes time. Cool and place in the fridge to chill as well.
3. Mix together the ingredients for your ‘crisp’ and bake at 350 degrees on a sheet pan for 10-15 minutes until golden brown. Put this aside.
3. Make sure your ice cream bowl is frozen: leaving it in the freezer overnight will ensure your ice cream has the best consistency. Take it out at the last minute and put your ice cream machine together.
4. Take your chilled ice cream base from the fridge and pour it into your ice cream maker. Begin mixing, and continue for about 15 minutes, or until the consistency gets much thicker.
5. Add chilled mix ins (apples and caramel) to the ice cream maker and continue mixing for another 5 minutes, 20 minutes in total.
6. Pour half your ice cream into a loaf pan. Sprinkle a layer of your crisp, then cover that with the rest of the icecream. Top with more crisp, cover, and freeze to harden. Serve whenever the consistency is to your liking.
I feel like there is always a seasonal lull, especially in New England, where the leaves are turning but there is still a day that reaches 80 degrees. This recipe is perfect for that: something to put you in the mood, but keep you cool at the same time. It is certainly one of my new favorites.