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Bowl of Apple Ice Cream
5 from 5 votes

Apple Ice Cream

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Ingredients

Ice Cream Base

  • 2 ¼ Cup Heavy Whipping Cream (540 mL)
  • ¾ Cup Whole Milk (180 mL)
  • 2 Cups Cinnamon Toast Crunch Cereal (90 grams)
  • Cup Granulated Sugar (66 grams)
  • ¼ Teaspoon Salt (1.25 grams)
  • 6 Large Egg Yolks
  • 1 Tablespoon Vanilla Extract (14 grams)
  • 1 Cinnamon Stick
  • 8 Biscoff Cookies Chopped into small pieces (Or any other similar cookie) (100 grams)

Cinnamon Apple Filling

  • Cup Light Brown Sugar (71 grams)
  • 3 Tablespoon Unsalted Butter (42.375 grams)
  • 3 Medium Granny Smith Apples (Peeled, cored, and cut into 1" chunks)
  • Teaspoon Ground Cinnamon (4.5 grams)
  • ½ Teaspoon Ground Nutmeg (5 grams)
  • ¼ Teaspoon Salt (1.25 grams)

Cinnamon Swirl

  • 3 Tablespoon Unsalted Butter (42.375 grams)
  • 1 Tablespoon Honey (21 grams)
  • 3 Tablespoon Light Brown Sugar (51 grams)
  • 2 Teaspoon Ground Cinnamon (6 grams)

Instructions

Ice Cream Base

  • In a medium saucepan, stir together the milk and heavy cream
  • Let come to a slight simmer and add in the cereal. Remove from heat, cover with plastic wrap and let steep for 20 minutes.
  • At the end of 20 minutes pour the hot milk mixture through a fine mesh strainer to remove the cereal.
  • In a clean medium saucepan, add the milk and cream combination with salt and sugar over medium high heat to dissolve the sugar.
  • In a medium bowl, whisk together the egg yolks.
  • Slowly pour the warm cream liquid into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
  • Stir the mixture constantly over medium heat with a spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
  • Pour the custard through the strainer into a clean bowl. Set the bowl in an ice bath and stir in the vanilla extract. Add the cinnamon stick and let cool. Then cover and chill overnight.

Cinnamon Apple Filling

  • Combine the brown sugar and butter in a medium skillet over medium heat.
  • When the butter is melted and starts to bubble, add diced apples, cinnamon, nutmeg and salt.
  • Cook stirring once in a while until the apples are softened and most of the liquid has evaporated. About 10 - 15 minutes.
  • Transfer to two bowls. One third of the apples (about 150 grams) in one bowl, and two thirds (about 300 grams) into the second bowl.
  • Cover and refrigerate until ready to use. These must be cold to mix into the ice cream.

Cinnamon Swirl

  • About 30 minutes prior to churning your ice cream in the ice cream maker, in a small skillet or saucepan combine butter, honey, brown sugar, and cinnamon. Over medium heat let the butter melt and stir together all the ingredients. Once combined remove from heat and let cool to room temperature.

Churn The Ice Cream

  • Remove the cinnamon stick. Combine the 2/3 apple filling and half of the chilled custard in a blender or food processor. Puree until smooth. Combine the pureed mixture and the remaining custard base into the bowl of your ice cream machine and churn according to the manufacturer's directions.
  • Once done churning fold in the reserved 1/3 of the apple filling and the chopped Biscoff cookies. Save a few Biscoff pieces to sprinkle on the top of the ice cream.
  • Transfer the ice cream to a freezer safe container, swirling in the cinnamon swirl as you layer the ice cream in your container. Less is more with the cinnamon swirl, you want to keep this in very small amounts, so don't glob large spoonfuls into one spot. Top your ice cream with the reserved Biscoff cookies and freeze.

Notes

Recipe Source: SerenaLissy.com
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Course: Dessert
Cuisine: American
Keyword: Apple Cinnamon Ice Cream, Apple Ice Cream, Cinnamon Ice Cream