Caramel Apple Ice Cream - Ninja Creamie

By Ben · cooked up in Sprig

This isn't ordinary apple ice cream — it's built on a rich custard base loaded with brown butter caramelized Honeycrisp apples and ribboned with silky salted caramel. The Ninja Creami transforms it into something impossibly smooth and dense, with chunks of tender apples that taste like they were pulled straight from a tarte tatin. Each spoonful hits you with that warm cinnamon-vanilla aroma that makes you think of autumn, even in the middle of summer.

Ingredients

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/3 cup granulated sugar
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt

• 1 large Honeycrisp apple, peeled and diced
• 2 tablespoons unsalted butter
• 3 tablespoons brown sugar
• 1/2 teaspoon cinnamon

• 1/4 cup granulated sugar
• 2 tablespoons heavy cream
• 1 tablespoon unsalted butter
• 1/4 teaspoon sea salt

Instructions

1. For the caramel swirl, heat sugar in a small saucepan over medium heat, swirling occasionally until it melts into a deep amber caramel, about 5-7 minutes. Remove from heat and carefully whisk in cream, butter, and sea salt until smooth. Set aside to cool completely.
2. For the apples, melt butter in a medium skillet over medium-high heat until it turns golden and smells nutty. Add diced apples, brown sugar, and cinnamon. Cook, stirring occasionally, until apples are tender and caramelized, about 8-10 minutes. Cool completely and refrigerate.
3. For the ice cream base, heat cream and milk in a saucepan until steaming. In a bowl, whisk egg yolks with sugar until pale. Slowly pour hot cream into yolks, whisking constantly to temper. Return mixture to pan and cook, stirring constantly, until it coats the back of a spoon (170°F). Strain through fine mesh sieve, stir in vanilla and salt. Cool completely, then refrigerate for at least 4 hours or overnight.

1. Pour the chilled custard base into your Ninja Creami pint container, leaving about 1/2 inch of space at the top. Add half of the caramelized apples and gently stir to distribute. Drizzle in half of the caramel sauce and swirl with a knife.
2. Freeze for at least 24 hours until completely solid. Process in Ninja Creami on the 'Ice Cream' setting. If mixture seems too firm, add 1-2 tablespoons of milk and re-spin.
3. Create wells in the processed ice cream and add remaining caramelized apples and caramel sauce. Use the 'Mix-in' setting to incorporate. Serve immediately for soft-serve texture, or freeze for 2 hours for firmer scoops.

Chef's tips

Nutrition (per serving, estimated)

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