I mentioned in my last post, that some new apple recipes will be shared this week.
Actually, I have all apples, all the time for you this week..an apple-poolooza if you will. It's so very exciting!
First up is this delicious ice cream.
Just because it's fall doesn't mean that ice cream season is over. Nooooo..especially, at our house. Ice cream season has always been all year round. With my new found love of ice cream making too..it's really all year round now. Filled with caramel, real apple bites, a great cinnamon flavor and topped off with some extremely easy homemade caramel. Because, well..come on, it's caramel. Do you need a reason for it?
It's a great way to start the fall season.
Wednesday: more apples!
Caramel Apple Ice Cream with Homemade Caramel Sauce
Prep Time: 00:10
Ingredients (1 1/2 quarts ice cream/ 1 1/2)
- 2 cups apples, peeled and chopped
- 2 TBSP butter
- 1 cup apple cider
- 3/4 tsp ground cinnamon
- 14 oz sweetened condensed milk
- 1 1/2 cups half/half
- 1/3 cup caramel sauce (jarred or homemade version below)
- 1 cup brown sugar
- 1/2 cup whipping cream
- 1 TBSP vanilla
- pinch of salt
InstructionsFOR ICE CREAM
In a saucepan, cook apples and butter over medium heat until apples are tender, approx 10-15 minutes. Add in apple cider and cinnamon. Simmer for an additional 5 minutes. Remove from heat and let cool for 10 minutes.
In a freezer safe mixing bowl, whisk together condensed milk and half/half. Add in cooled apples. Stir to combine. Place bowl in freezer for 10 minutes to cool down.
Pour mixture into ice cream maker and follow manufacturer directions. Pour into a freezer safe container and stir caramel sauce ice cream. Cover and let ice cream get firm in freezer for 2-3 hours.
If you do not have an ice cream make, place ice cream in the freeze and follow these instructions. After the ice cream has been in the freezer for about an hour, stir in caramel sauce, then continue to freeze until ready.FOR CARAMEL SAUCE
In a saucepan, mix brown sugar and cream. Cooke until mixture has thicken. Add in vanilla. Continue to cook until mixture is thick. Remove from heat and let cool before serving.
Keep any leftover sauce in a cover container in fridge.