This caramel apple ice cream is sweet, bitter and full of apple goodness, which is a perfect way to celebrate the onset of winters.
Although it is November, the temperatures here have anything but gotten lower. Also, can you believe this year is already coming to an end? Time’s flying, that’s for sure. That is why I made you caramel apple ice cream so you can pause everything that you’re doing and just lose yourself in this.
This caramel apple ice cream is going to tickle your taste buds. It is sweet, which is immediately contrasted by the ever so slight bitterness from the caramel. It also has softened apples that have been crushed to a pulp. Eons ago, I’d made these caramel apple cookies. Do you recollect? The caramel apple filling that was made was a fairly large batch. So, not all of it would be used for those cookies. Therefore, on days you feel a craving for ice cream kicking in, all you have to do is make a quick custard, pop your ice cream machine’s freezer bowl into the freezer at the highest setting and wait for a day before you can devour this caramel apple ice cream.
If you’ve been reading this blog for a while, you’d know of my struggles to find an ice cream machine. I did, however, finally get it and it worked this time; and might I also add, like a charm. I simply love it. So, if you’re having second thoughts about buying an ice cream machine, do not hesitate and just go for it! I’ve also previously made a custard apple ice cream and cantaloupe ice cream using this machine and I am honestly in love with this machine that let’s me make an ice cream from practically ANYTHING!
Although I am big fan of egg based custards for making ice creams, this time I decided to forgo it. Especially for my vegetarian readers, you can rejoice as this is a complete vegetarian recipe and is made using cornflour. Cornflour thickens the custard for this caramel apple ice cream beautifully and leaves you with a thick and luscious custard base for your ice cream after it has chilled. All you need to do then is make a puree of your caramel apple filling and add it to your custard base before putting it into the ice cream machine for churning.
One very important thing to keep in mind when making the custard for your caramel apple ice cream is to never boil your custard. It can overcook pretty quickly leaving a powdery mouth feel. Instead, gently simmer on medium to low heat for about 4-6 minutes till the mix coats the back of your rubber spatula or your spoon.
If it is still warm where you stay, like it is here, this caramel apple ice cream is going to chill you down right to your toes, whilst still offering the comfort of fall and if it is already getting cold where you stay, blast up your heater and devour this treat in one sitting. You’ll love it, I promise!
- 200 mls full fat milk
- 200 mls fresh cream
- 100 grams caster sugar
- 1 tablespoon cornflour
- 1 large cinnamon stick
- 270 grams chopped and peeled apples
- 200 grams caster sugar
- 2 tablespoons water
- 1 tablespoon butter, room temperature
- 2 tablespoons heavy cream
- 1/4th teaspoon sea salt
- To make the custard, heat the milk and cream till it gets warm.
- Add the cinnamon stick to the mix to let it infuse.
- Add about 3-4 tablespoons of this warmed mix to the cornflour to make a paste.
- Put this paste back into the milk and cream mix and cook on medium heat for about 4 – 6 minutes or until it coats the back of a spoon or rubber spatula.
- Pass this mix through a sieve to separate any lumps, if formed.
- Put the cinnamon stick back into the sieved custard to let it infuse.
- Let it sit till it cools down to room temperature. Wrap the top with a cling film and put it into the fridge to cool completely.
- For the caramel apple, add sugar and water in a heavy bottomed saucepan and on high heat cook till all the sugar dissolves.
- Reduce the heat to medium and let the sugar syrup turn into golden / amber color without touching the spoon or spatula.
- Take off the heat add the butter and cream and mix.
- Stay back as you do this since the mix is extremely hot and will bubble furiously.
- Put your chopped apples and put the caramel back on low heat and cook for about 3-4 minutes.
- Once the mix has cooled to room temperature, use a hand blender to puree it.
- Measure 150 grams of this puree.
- Keep in fridge.
- To make the ice cream, freeze your ice cream bowl for 24 hours at the highest freezer setting.
- Mix the sauce and custard together. Fish out the cinnamon stick. Wash it clean, dry it and put it inside the sugar jar to flavor it with cinnamon.
- Churn your ice cream as per manufacturer’s instructions and serve.