Apple Streusel Ice Cream
Taste of Home
If you're a fan of apple pie, you'll be sweet on this delicious ice cream. The creamy concoction is flavored with sauteed apple, cinnamon, caramel topping and a homemade streusel mixture. One scoop just isn't enough!
-Karen Delgado
Shawnee, Kansas
SERVINGS: 12
CATEGORY: Dessert
METHOD:
TIME: Prep: 30 min. + chilling Freeze: 2 hours
Ingredients:
- 1/3 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 3 tablespoons cold butter plus 4-1/2 teaspoons, divided
- 1/2 cup chopped pecans
- 1 cup chopped peeled Golden Delicious apple
- 2 teaspoons sugar
- 1/4 teaspoon ground cinnamon
- ICE CREAM:
- 1-1/4 cups milk
- 3/4 cup sugar
- 1-3/4 cups heavy whipping cream
- 1-1/2 teaspoons vanilla extract
- 1 jar (12 ounces) caramel ice cream topping
Directions:
For streusel, combine the brown sugar, flour and cinnamon in a bowl; cut in 3 tablespoons butter until mixture resembles coarse crumbs. Stir in pecans. Press into a 9-in. pie plate. Bake at 350° for 10-12 minutes or until the edges are browned. Cool slightly; break into small pieces. Cool completely.
In a skillet, melt remaining butter. Stir in the apple, sugar and cinnamon. Cook for 8-10 minutes or until apple is tender; cool.
In a large saucepan, heat the milk to 175°; stir in sugar until dissolved. Cool. In a large bowl, combine the milk mixture; cream and vanilla. Refrigerate for several hours or overnight.
Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Add apple mixture to each batch of ice cream; freeze 5 minutes longer.
Spoon a third of the ice cream into a freezer container. Top with a third of the streusel mixture. Drizzle with a third of the caramel topping. Repeat layers once. Top with remaining ice cream. With a spatula, cut through ice cream in several places to gently swirl layers. Cover; freeze overnight. Garnish with the remaining streusel and caramel topping. Yield: 1-1/2 quarts.