Fall is officially upon us and I have decided to spend the first few weeks of October devoting this blog to all things Caramel Apple! The plan is to start with this ice cream, move on to my caramel apple pie, and finish up with some gourmet Caramel Apples (my favorite!)! I hope you will enjoy this little series as much as we already have…haha!
When developing the recipe, I was working to combine two of my very favorite things, Caramel Apples and Ice Cream. I had never heard of Caramel Apple Ice Cream, and thought I would give it a try. The result was a delicious ice cream that tasted like fall and caramel, and apples, and apple pie and just really good! It is a unique ice cream for sure, but I have a feeling it will become a “Welcome to Fall” traditional food in our house as it really turned out quite yummy! I hope you will enjoy it too and will come back and let me know if you try it!
My family presses fresh apple cider each fall and even though we live in Seattle, they always manage to get a gallon or two of the fresh fall nectar out to me and my husband and we are always very very grateful! I used this fresh cider as part of the ice cream base, but if you don’t have fresh cider, I am sure some store bought would work just fine.
Caramel Apple Ice Cream
- 1 1/4 cup Apple Cider
- 1 cup Heavy Cream
- 1 1/4 cup 1% milk
- 1 tsp Vanilla Extract
- 1/2 cup White Sugar
- 1/4 cup Brown Sugar
- 1 Tbls Butter
- 2 Tbls additional White Sugar
- 2 Tbls additional Brown Sugar
- 1/2 tsp Cinnamon
- 1/2 cup chopped peeled apple ( I used Fuji, but you could use whatever kind you have)
- 4 Tbls Caramel Ice Cream topping, plus more to use while serving if you are so inclined…which I am.
First Step is to melt the butter in a saucepan over low to medium heat and then add in the 2 Tbls of both White and Brown Sugar and the chopped apples and about 1-2 Tbls of the Heavy Cream. You can also add the Cinnamon at this time. I have put up a picture of the apple that I used and the peeled portion is all that I used, so it is not too much apple. After chopping it up into pretty small chunks, it is about 1/2 cup.
Once it comes to a boil and a bubble, stir and then continue to boil for 4-5 minutes or until the caramel is formed and the apples are tender, but not mushy.
This mix will need to cool down before you add it into the ice cream. Usually while it is boiling I mix the rest of the ice cream mix together and add it to the ice cream maker. This simply entails mixing the Cider, Cream, Milk, Vanilla and the rest of the Sugar together and whisking it together until the sugar dissolves. Once the sugar is dissolved, add to your ice cream maker and freeze according to your ice cream makers instructions. I usually mix my ice cream together in a glass measuring cup and after I am done I rinse it out, and add in my caramel apples from the stove. Then put them in a water bath to cool the caramel apples quickly as they need to be added into the mix before the freezing process is done. This is done by filling a shallow dish with cold/ice water and then setting in the measuring cup filled with hot caramel apples in the cold water. Just be careful not to get any of the water into the caramel.
My Ice Cream Maker freezes in about 25 minutes. So at the 20 minute mark, I added in my cooled Caramel Apple mixture to the almost frozen mix.
By the way, this caramel apple sauce would make an AMAZING Crepe filling or pancake topping or vanilla ice cream topping, or it could have any other number of delicious uses! It is just GOOD!
Once the ice cream is done freezing, comes one last delicious step! I spooned about 4 Tbls of Caramel Ice Cream Topping into the frozen Ice Cream and stirred around gently to form a Caramel Ribbon throughout the mix…YUM! And then I licked the spoon after I was done with this step and I am INSISTING that you do the same! I then put my ice cream back into the freezer to finish freezing and to reach scoopability!
I made this ice cream at night and when morning came, I was eager to take some pictures for the blog using the morning light. My husband is my master taste tester, and it is a job that he takes very seriously! In fact, after I had finished photographing the ice cream, he was even willing to eat it for BREAKFAST so as not to waste it, and so that we could get a final taste verdict! HaHa…at least that was what I told him I would say about him eating this ice cream for breakfast! I do think I have the most handsome taste tester around…just saying!
In the morning I took a few pictures of the ice cream without garnish so that you could see the ribbons of caramel and the small bites of apple. Later on after lunch, I had a little of this ice cream myself and discovered that a little extra caramel sauce on the top was the perfect finishing touch for this delicious fall treat!
Yeah…this was really really good. In my opinion, you can never have too much caramel!
Happy Caramel Apple Ice Creaming!