Apple Crumble Ice Cream

Instructions

1. 1

   Prepare the Cinnamon Apples 1. In a medium saucepan, combine the diced apples, butter, brown sugar, cinnamon, nutmeg, salt, and lemon juice. 2. Cook over medium heat for 7–10 minutes, stirring occasionally, until the apples are tender and the mixture is thick and caramelized. 3. The apples should be soft but still retain a little texture. 4. Remove from heat and allow to cool completely. Refrigerate until ready to use.

2. 2

   Make the Buttery Crumble 1. Preheat the oven to 350°F and line a baking sheet with parchment paper. 2. In a mixing bowl, combine the oats, flour, brown sugar, cinnamon, and salt. 3. Pour in the melted butter and stir until the mixture forms small, crumbly clusters. 4. Spread evenly onto the prepared baking sheet. 5. Bake for 12–15 minutes, stirring and breaking up the crumble once halfway through, until golden brown. 6. Allow to cool completely before adding to the ice cream.

3. 3

   Prepare the French Vanilla Ice Cream Base 1. In a medium saucepan, combine the whole milk, heavy cream, salt, vanilla bean paste, and half of the granulated sugar. 2. Heat over medium-low heat until the mixture begins to steam, being careful not to let it boil. 3. In a separate bowl, whisk the egg yolks with the remaining sugar until pale and smooth. 4. Slowly pour a small amount of the warm cream mixture into the egg yolks, whisking continuously to temper the eggs. 5. Gradually whisk the tempered egg mixture back into the saucepan. 6. Cook over low heat, stirring constantly, until the custard thickens slightly and reaches 170–175°F. 7. Strain the custard through a fine-mesh sieve into a clean bowl. 8. Cover and refrigerate for at least 4 hours, preferably overnight, until completely chilled.

4. 4

   Churn the Ice Cream 1. Pour the chilled vanilla custard into your ice cream maker and churn according to the manufacturer's instructions. 2. During the final 2–3 minutes of churning, add approximately ½ cup of the chilled cinnamon apples and ½ cup of the cooled oat crumble. 3. Continue churning just until the mix-ins are evenly distributed.

5. 5

   Layer and Freeze 1. Transfer one-third of the churned ice cream into a freezer-safe container. 2. Spoon some of the remaining cinnamon apples and oat crumble over the ice cream. 3. Drizzle with caramel sauce, if using. 4. Repeat the layers until all the ice cream and mix-ins have been added. 5. Gently swirl a knife through the layers once or twice to create ribbons of caramel without fully mixing them together. 6. Cover and freeze for 2–4 hours, or until firm enough to scoop.