Apple Ice Cream
A creamy dessert featuring sweet apple butter and salted caramel, layered with a crunchy graham cracker streusel.
Equipment
- Medium Saucepan
- Large mixing bowl
- Deep pan or container
Ingredients
- 200 grams granulated sugar for caramel sauce
- 60 mL water for caramel sauce
- 85 grams salted butter softened, for caramel sauce
- 120 mL heavy cream for caramel sauce
- 1/2 tsp fine sea salt for caramel sauce
- 1 tsp vanilla extract or vanilla bean paste for caramel sauce
- 56 grams salted butter melted, for streusel
- 50 grams brown sugar light or dark, for streusel
- 40 grams all-purpose flour for streusel
- 60 grams graham cracker crumbs for streusel
- 1 tsp ground cinnamon for streusel
- pinch fine sea salt for streusel
- 480 mL heavy whipping cream cold, for ice cream
- 396 grams sweetened condensed milk for ice cream
- pinch fine sea salt for ice cream
- 1 Tbsp vanilla bean paste for ice cream
- 135 grams apple butter homemade or store-bought, for ice cream
Instructions
- Prepare the salted caramel sauce: In a saucepan, combine sugar and water, swirling to immerse sugar. Heat until dissolved, then simmer until amber, avoiding direct stirring.
- Remove from heat and carefully add softened butter, then slowly stir in heavy cream, salt, and vanilla. Set aside to cool.
- Prepare the graham cracker streusel: In a bowl, mix melted butter, brown sugar, flour, graham cracker crumbs, cinnamon, and salt until pea-sized chunks form.
- For the ice cream base, whip the cold heavy cream until stiff peaks form. Gently fold in sweetened condensed milk, apple butter, vanilla paste, and a pinch of salt.
- Layer one-third of the ice cream mixture into a deep pan, adding dollops of apple butter and a drizzle of cooled caramel sauce. Sprinkle with streusel.
- Repeat layers until all ingredients are used. Cover and freeze for at least eight hours or overnight.
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Notes
Store in an airtight container in the freezer for up to two weeks.