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Apple Streusel Ice Cream

Apple Streusel Ice Cream
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
12 ServingsPrep: 35 min. + chilling Process: 20 min. + freezing

Ingredients

  • 1/3 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons plus 4-1/2 teaspoons cold butter, 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 small skillet, melt remaining butter. Stir in the apple, sugar
  • and cinnamon. Cook for 8-10 minutes or until apple is tender; cool.
© Taste of Home 2013

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Apple Streusel Ice Cream (continued)

Directions (continued)

  • In a large saucepan, heat milk to 175° stir in sugar until
  • dissolved. Refrigerate for several hours or overnight. 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.
Nutrition Facts: 1 serving (1/2 cup) equals 344 calories, 19 g fat (10 g saturated fat), 55 mg cholesterol, 142 mg sodium, 44 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013