Jul 19, 2013

Caramel & Apple Butter Ice Cream {Amy}

It is hot in Phoenix right now -  just look at the picture if you don't believe me. in the time it took to scoop out that ice cream, stick my shortbread in it and take the picture, it had already started to melt!

When it's hot there's nothing better than a sweet frozen treat, and I've been having a hankering for homemade ice cream. Talking to a friend about caramel apples made the decision to go with a caramel/apple butter ice cream a no-brainer.

It's really rich, so if you're like me and have a ginormous sweet tooth, you won't be disappointed.

Obviously you'll need some sort of an ice cream maker for this. I use the kitchen aid Stand Mixer ice cream "attachment."

You can either buy your Apple Butter ahead of time, or you can make it from this recipe like I did.

You can buy your Caramel, but it's frighteningly easy to make on your own, and it comes out tasting like liquid Worthers.


1 C Sugar
1 1/4 C Heavy Cream
1/2 t Vanilla Extract
1/2 t Sea Salt

Heat sugar in a large skillet over medium heat. Stir with fork to make sure it heats evenly. When you see the sugar starting to melt, stop stirring. You can swirl the pan occasionally to make sure the sugar melts evenly.

When the sugar melts and reaches a dark amber color, add the cream. It will sputter a little, and the sugar will seize up, but that's okay. Keep cooking it, stirring with a whisk until all of the sugar has dissolved. Transfer caramel to a bowl and stir in the vanilla and salt.

Set your caramel aside and get it to room temperature.

{Ice Cream Base}

1/4 C Sugar
1 C Heavy Cream
1 c Whole Milk
3 Large Eggs

Combine your first three ingredients in a small pot or sauce pan. Stirring occasionally bring the mixture to a boil and reduce heat.
Separately, whisk eggs in a medium-sized bowl. Add half of your cream mixture, slowly pouring and whisking constantly (so your eggs don't scramble). Add the egg mixture back into your pot and cook over medium heat to achieve a lumpy custard consistency. Strain custard through a fine mesh sieve.

Stir in cooled caramel and apple butter and then toss your "batter" into the fridge for at least 6 hours. {No one ever said this was going to be quick.}

You'll want to stir this occasionally.

{Six hours later}

Set up your ice cream maker. Stir your batter one final time, then add it to your machine and follow the instructions.

Makes about 1 quart.

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