Oh Fall seasonal foods, how we love you.
All the Pumpkin Spice things and heck, even all the Red Cup things are in full swing even as November has barely peeked out from underneath the pile of unraked leaves called October.
Lest we wish away this crisp autumn for the grey chill of December, please give a nod to the original fall flavor: apple.
Before our life was pumpkin-spiced, the trendy fall thing was apples.
As in, real-life, honest-to-goodness apples. Not “apple-flavored Pringles,” but just apples.
And we were ok with that.
I think you can be ok with this: A homemade, creamy, dreamy fresh apple and softly spiced ice cream with a decadent swirl of caramel in there.
Spiced Apple Ice Cream with Caramel Swirl
Adapted from Fork Knife Swoon
Time: 1.5 hours (includes chilling) ~ Serves: About 2 quarts
2 large apples, peeled, cored and diced finely (Honeycrisp or other sweet apple)
2 tbs brown sugar
1 tsp cinnamon
1/2 tsp pumpkin pie spice (or a mix of nutmeg, cloves and allspice)
pinch of sea salt
Ice Cream Base
2 c. heavy cream
2 c. whole milk
3/4 c. powdered sugar
1 tbs vanilla extract
1-1/2 tsp pumpkin pie spice (or a mix of nutmeg, cloves and allspice)
1/2 tsp sea salt
1/2 c. prepared caramel sauce, refrigerated
- Ensure the bowl of your ice cream maker is completely frozen (usually 24 hours in the freezer is needed).
- Prepare 4 pint size ice cream containers (I like to re-use Talenti gelato containers)
In a deep saucepan, over medium heat, cook apples, sugar and spices until soft (to the point of breaking apart, about 10 min).
In a blender, whir all ingredients of Ice Cream base together until completely blended. Pour mix into a freezer-safe bowl and place in freezer to chill thoroughly (at least 30 minutes).
It’s important that all ingredients are the same temperature when churning or the
ice cream consistency will not be correct.
Following your manufacture’s instructions, churn the Ice Cream Base (usually about 25 minutes). Ensure that your ice cream maker can accommodate two quarts or prepare in batches.
With about 5 minutes left to churn, slowly add the chilled spiced apples to the ice cream maker. Done! Ready to eat….
…but wait, there’s more…..
Assemble freezer-safe ice cream containers. Add a spoonful of chilled caramel and then a layer of ice cream. Continue layering until full. Repeat with remaining containers.
Ice cream will be soft. Allow to chill in freezer for firmer texture. Makes about 2 quarts.
Re-serving suggestion: Homemade ice cream can freeze solidly. For later serving, allow at least 20 minutes for ice cream to thaw on the counter for scoopable, spoonable consistency.
Kind of makes Pumpkin Spice Oreos just look silly.