Printable | Taste of Home

Apple Streusel Ice Cream

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

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

Printed from tasteofhome.com Jul 9, 2008

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Apple Streusel Ice Cream cont.

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.