Maldon's Salted Caramel Apple Ice Cream
This one goes out to all of our loyal ice cream angels who aren't afraid of a little drop in temperature!
by Maldon | @maldonsalt
1¼ cup sugar (split into ¾ cup and ½ cup)
2 cups heavy cream
1 cup whole milk
¼ tsp fine sea salt
6 egg yolks
¼ tsp Maldon Sea Salt Flakes
2 tbsp Drizzle
For the Brown Sugar Apple Medley
1 tbsp Sizzle
¼ cup brown sugar
½ tsp cinnamon
3 honeycrisp apples
Plus toasted walnuts, and extra Drizzle + Maldon Sea Salt Flakes to top it off!
Instructions
Active Time: 1 hr
Full Time: 4+ hrs
In a medium pot, melt ¾ cup sugar with 3 tablespoons of water. Whisk until the sugar dissolves. Keep on medium heat, stirring with a heat-proof spoon or whisk until the sugar starts to turn a latte brown color. The darker the caramel gets, the more bitter it may taste. Be careful that the caramel will continue to cook once you lower the heat and can burn quickly. Recommended to lower the heat once the color just starts to turn brown.
Add in the heavy cream, whole milk, remaining sugar, and pinch of fine sea salt. The caramel may seize up which is normal! On low/medium heat, keep stirring until the caramel is fully dissolved into the mixture. Remove pot from heat.
In a separate bowl, add egg yolks (no egg whites) and whisk together. Slowly add in ⅓ of the caramel milk mixture into the egg yolks, constantly whisking. It is important the mixture has cooled down as to not scramble the eggs. Once ⅓ of the mixture is whisked well into the yolks, add the yolk mixture back into the pot of the remaining ⅔ caramel milk mixture. Return to the stove and heat on a medium flame for about 10 minutes or until the mixture reaches 170º.
Strain the mixture through a fine mesh sieve and allow to cool in the refrigerator for at least 4 hours and up to 24 hours.
For the apple medley, first peel and finely finely dice the apples. Add your Sizzle, brown sugar, cinnamon and apples into a pan and sauté until soft and fragrant. Allow to cool and transfer to the fridge until ready to churn the ice cream.
Whisk in 2 tbsp Drizzle olive oil to the ice cream mixture until combined.
To churn the ice cream, turn on the base of your ice cream mixer. Slowly add in the caramel custard mixture for about 15 minutes. Add in a nice pinch of Maldon sea salt flakes. When the ice cream is almost fully churned, add in a few spoonfuls of the apple mixture and continue to churn for another 1-2 minutes.
Serve immediately and top with Drizzle, another pinch of Maldon sea salt flakes and crushed toasted walnuts.
Pro tip: If you prefer your ice cream a firmer texture, transfer the churned ice cream into a tupperware and place in the freezer for another few hours. Enjoy!
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