Ingredients:

  • 2 cups (300g) peeled and finely diced Granny Smith apples
  • 3 tbsp (42g) unsalted butter
  • 1/4 cup (50g) brown sugar, packed
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15ml) lemon juice
  • 2 cups (480ml) heavy whipping cream, chilled
  • 1 cup (240ml) whole milk, chilled
  • 3/4 cup (150g) granulated sugar
  • 1 tbsp (15ml) vanilla extract
  • 1/4 tsp (1.5g) fine sea salt
  • 1/2 tsp (1g) ground cinnamon

Instructions:

  1. Melt the butter in a skillet over medium heat. Stir in the diced apples, brown sugar, and cinnamon.
  2. Cook, stirring occasionally, for about 8–10 minutes until the apples are tender and the liquid has reduced to a thick, mahogany syrup.
  3. Stir in the lemon juice, remove from heat, and let cool completely.
  4. In a large bowl, whisk together the granulated sugar, salt, and cinnamon into the cold milk until the sugar is fully dissolved.
  5. Slowly pour in the heavy cream and vanilla extract, whisking until the mixture is smooth and slightly aerated.
  6. Pour the cream mixture into your ice cream maker and churn according to the manufacturer's instructions (usually 20–25 minutes).
  7. Once the ice cream reaches a soft-serve consistency, gently fold in the cooled caramelized apples using a rubber spatula.
  8. Transfer the mixture into a chilled, airtight container. Press a piece of parchment paper directly onto the surface of the ice cream to prevent ice crystals from forming.
  9. Freeze for at least 6 hours 10 minutes or until firm.