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5 from 5 votes

Caramel Apple Pie Ice Cream

This apple pie inspired ice cream is filled with the flavors of chai spices, granny smith apples, and a rich caramel sauce. Whether you're looking for a summer ice cream recipe or need a frozen fall treat, this apple ice cream is sure to be a crowd pleaser. The apples are cooked and blended up in the vanilla custard base ice cream to give a smooth, creamy textured ice cream.
Prep Time1 hr
Cook Time30 mins
Chilling Time4 hrs
Total Time5 hrs
Course: Dessert
Cuisine: American
Servings: 1 ¼ quarts
Calories: 6117kcal
Author: Jessica Mode

Ingredients

For the Caramel

For the Apples

  • 1 tablespoon unsalted butter
  • 2 medium Granny Smith apples peeled, cored, and cut into 1 inch pieces
  • ¼ cup firmly packed light brown sugar
  • 1 tablespoon lemon juice

For the Ice Cream Base

Instructions

For the Caramel

  • In a medium heavy bottom saucepan, add sugar and ¼ cup of water. Cover with a lid and let boil for 2 - 4 minutes over medium heat until sugar is completely melted.
  • Remove lid, and continue cooking until sugar begins to darken. Do NOT stir the caramel at this point. If it appears to be burning, you can gently swirl it in the pan. Once the sugar reaches an amber-colored liquid, about 4 - 6 minutes later, remove from heat.
  • Stir in cream (be careful, the cream will bubble and slightly splatter). Once the cream is incorporated, add butter, vanilla extract, and salt. Stir until caramel is smooth. Move caramel to a storage container and allow to cool to room temperature. Store in an airtight container in the refrigerator for later use.

For the Apples

  • Melt butter in a small skillet over medium heat. Add apples, brown sugar, and lemon juice. Cook stirring occasionally until the apples have softened all the way through, about 6 - 8 minutes. If the sugar begins to darken too much during the cooking process, turn down the heat as needed to ensure it doesn’t burn.
  • Remove apples from the heat and allow to cool to room temperature. Store in an airtight container in the refrigerator for later use.

For the Ice Cream Base

  • Fill a large bowl with ice to use later as an ice bath. Place an empty bowl on top of the ice. Set aside.
  • In a heavy bottom saucepan combine heavy cream, milk, vanilla extract, ground cinnamon, ginger, allspice, cardamom, cloves, and nutmeg. Cook over medium heat stirring occasionally until mixture is steaming and small bubbles start to form around the edge of the pot, about 5 - 7 minutes.
  • Meanwhile, whisk egg yolks and sugar together in a medium sized mixing bowl. Once the milk and cream mixture is steaming, stream a ladle full of the hot mixture over the eggs while quickly whisking.
  • Add egg mixture to the saucepan, and whisk to combine. Continue to cook, stirring constantly, until the ice cream base reaches 180°F on an instant read thermometer.
  • Place a fine mesh strainer over the empty bowl on top of the ice bath. Stain ice cream base. Chill ice cream base until it has stopped steaming. Cover and refrigerate for 4 hours until the temperature reaches 40 - 42°F, or up to overnight.
  • Once the ice cream base is chilled, place the base along with cooked apples into a food processor or high powered blender. Blend on high for 60 - 90 seconds until the mixture is smooth.
  • Pour the ice cream base into an ice cream maker and process for about 20 - 25 minutes, or according to the manufacturer's directions.
  • Remove caramel from the refrigerator and allow to come to room temperature on the counter.
  • Place a third of the ice cream in a plastic storage container, then swirl in room temperature caramel sauce. Repeat with the remaining two layers. The ice cream will be on the soft side but can be eaten right away or put into the freezer to "cure" or harden up for a couple of hours. Store in an airtight container in the freezer for up to 2 - 3 weeks.

Notes

Learn more about how to properly store homemade ice cream.

Nutrition

Calories: 6117kcal | Carbohydrates: 601g | Protein: 45g | Fat: 406g | Saturated Fat: 246g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 118g | Trans Fat: 4g | Cholesterol: 2392mg | Sodium: 1682mg | Potassium: 1705mg | Fiber: 10g | Sugar: 563g | Vitamin A: 15913IU | Vitamin C: 27mg | Calcium: 1135mg | Iron: 5mg