Caramel Apple Ice Cream

I haven’t been spending a whole lot of time in the kitchen because we’ve been busy with the sale of our house and our move into a new place. However, now that we’re getting settled, that’s about to change! I’m ready to start making yummy treats in classic fall flavors.

First up is this Caramel Apple Ice Cream! Grab a spoon and bowl because you don’t want to miss this rich, creamy ice cream that is bursting with the classic flavor of caramel apples.

Ingredients

(Inspired by this recipe.)

• 2 cups finely chopped Granny Smith apple
• 2 tablespoons butter
• 1 cup apple cider
• 1 teaspoon ground cinnamon
• A pinch of ground nutmeg
• 1 (14 oz.) can sweetened condensed milk, chilled
• 1 ½ cups heavy cream
• 1 teaspoon vanilla extract
• 1/3 cup caramel topping

Instructions

In a large skillet over medium heat, melt the butter and cook the apple until tender, about 10 minutes. Stir in the apple cider, cinnamon, and nutmeg; cover and simmer 5 minutes. Remove from the heat and allow to cool. Once the apple is no longer hot, transfer it to a medium bowl and place in the freezer for 30-60 minutes.

Remove the bowl from the freezer and stir in the condensed milk, heavy cream, and vanilla extract. Freeze in an ice cream maker according to the manufacturer’s instructions. When the ice cream begins to solidify and the machine is almost ready to stop churning, drizzle in the caramel sauce so it becomes swirled throughout the ice cream. Cover and freeze until ready to serve. Yield: 8 servings.

Notes

When I think of ice cream flavors, apple is not something that comes to mind. However, this really tastes delicious. The tart apple, sweet caramel, and savory cinnamon really complement one another to create a wonderful flavor. I think it tasted like apple pie. As with other ice creams I’ve made, my only complaint is that it didn’t last long enough because we ate it so quickly!

In order to avoid having huge chunks of apple in your ice cream (which are difficult to chew when they are frozen), make sure your apple is very finely chopped. If you have trouble chopping it into small pieces, just mash it a bit with a fork after you cook it. When you chill the apple in the freezer before making the ice cream, you don’t want to leave it so long that it and the cider become frozen solid in a clump and can’t be integrated into the ice cream. You just want it to be very cold, which is why I recommend placing it in the freezer for about 30-60 minutes. Don’t skip this step. This ice cream took longer to solidify in the ice cream maker than any variety I’ve made previously. Be prepared to be patient as the ice cream maker churns the mixture. I promise that it’ll be worth it!

What fall flavors have you been enjoying lately?

Shared at the following:

Encouraging Hearts and Home, Busy Monday, Over the Moon, and Weekend Potluck.