Apple Cinnamon Ice Cream
Indulge in the warm, comforting flavors of Apple Cinnamon Ice Cream, a homemade treat that combines tender caramelized apples with a rich, creamy base. With hints of cinnamon and vanilla, this ice cream is like a frozen version of apple pie—perfect for any season. Whether enjoyed on its own, paired with pie, or drizzled with caramel sauce, this recipe is sure to be a family favorite.Nutrition Facts (Per Serving)Calories: 260 kcal, Total Fat: 18g, Saturated Fat: 11g, Cholesterol: 90mg, Sodium: 30mg, Total Carbohydrates: 25g, Dietary Fiber: 1g, Sugars: 22g, Protein: 3gEstimated based on one serving (assuming 6 servings per batch)
Equipment
- 1 Medium Saucepan
- 1 Mixing Bowl
- 1 Whisk
- 1 Fine Mesh Sieve
- 1 Ice Cream Maker
- 1 Freezer-safe container
- 1 wooden spoon or spatula
Ingredients
For the Apple Cinnamon Mixture
- 2 medium apples Granny Smith or Honeycrisp, peeled, cored, and diced
- 2 tbsp unsalted butter
- 3 tbsp brown sugar
- 1 tsp ground cinnamon
- 1 tsp lemon juice
For the Ice Cream Base
- 1 ½ cups heavy cream
- 1 cup whole milk
- ½ cup granulated sugar
- 4 large egg yolks
- 1 tsp vanilla extract
Instructions
Step 1 – Cook the Apple Cinnamon Mixture
- In a medium saucepan over medium heat, melt the butter.
- Add the diced apples, brown sugar, and cinnamon. Stir well to coat the apples.
- Cook for about 5-7 minutes, stirring occasionally, until the apples soften and caramelize.
- Add the lemon juice and cook for another 2 minutes.
- Remove from heat and let cool completely.
Step 2 – Prepare the Ice Cream Base
- In a mixing bowl, whisk the egg yolks and granulated sugar together until pale and creamy.
- In a separate saucepan, heat the milk and heavy cream over medium heat until steaming (but not boiling).
- Gradually pour a small amount of the hot milk into the egg mixture, whisking continuously to temper the eggs.
- Slowly add the tempered egg mixture back into the saucepan, stirring constantly over low heat.
- Cook for about 5 minutes, or until the mixture thickens slightly and coats the back of a spoon.
- Remove from heat and stir in the vanilla extract.
- Strain the custard through a fine mesh sieve into a clean bowl and let cool.
- Cover and refrigerate for at least 4 hours, or until fully chilled.
Step 3 – Churn the Ice Cream
- Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions.
- Once the ice cream reaches a soft-serve consistency, fold in the cooled apple cinnamon mixture.
Step 4 – Freeze and Serve
- Transfer the ice cream to a freezer-safe container.
- Cover with plastic wrap, pressing it against the surface to prevent ice crystals.
- Freeze for at least 4 hours, or until firm.
- Let sit at room temperature for 5 minutes before scooping and serving.
Notes
- Apple Texture Options: If you prefer smoother ice cream, mash the apples slightly before mixing them in.
- Dairy-Free Alternative: Use full-fat coconut milk instead of dairy for a non-dairy version.
- Spice Variations: Add a pinch of nutmeg or cloves for an extra depth of flavor.
- Serving Suggestions: Pairs well with warm apple pie, waffles, or a drizzle of caramel sauce.
