Ingredients: |
Ingredients: Custard:
2 cups heavy cream
2 cups whole milk
¾ cup sugar
⅛ teaspoon salt
½ teaspoon vanilla extract
Spiced Apples:
2 Granny Smith apples
1/4 cup light brown sugar
1 teaspoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
About 1 tablespoon softened butter, for buttering the baking dish
4 to 5 graham crackers, broken into bite-sized crumbles
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Directions: |
Directions:Make the custard first. In a medium pot, combine 1 cup of the heavy cream, the sugar, and the salt. Over medium low heat, stir until the sugar is fully dissolved. Pour the heat mixture into a bowl. Stir in the remaining 1 cup of heavy cream, the milk, and vanilla extract. Cover the mixture and chill in the fridge for at least 3 hours, or overnight. To prepare the apple mixture, preheat the oven to 350º. Peel and core the apples. Cut the apples into 1/2 inch cubes or very tiny pieces. Toss the apples with the lemon juice, cinnamon, nutmeg, and allspice. Spread the apples into a thin layer in a butter baking dish. Cover the dish with tin foil and bake for about 30 minutes, until the apples are softened and intensely aromatic. Allow the apples to cool to room temperature and strain out the excess liquid. Either use immediately or cover and store in the fridge for at least 8 hours and up to 48 hours. To make the ice cream, pour the cream mixture into your ice cream maker and churn according to the manufacturer’s instructions. Halfway through the mixing time, add the apples micture. When the ice cream is almost frozen, add the graham cracker crumbles and churn for another minute so that it is well incorporated into the mixture. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or overnight. |
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