Ingredients:

  • 2 cups (300g) Granny Smith apples, peeled and finely diced
  • 2 tbsp (30g) unsalted butter
  • 1/4 cup (50g) brown sugar, packed
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15ml) lemon juice
  • 1 pinch (1g) salt
  • 2 cups (480ml) heavy whipping cream, chilled
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp (1g) ground cinnamon

Instructions:

  1. Melt the butter in a skillet over medium heat. Stir in the diced apples, brown sugar, cinnamon, lemon juice, and salt. Cook for 8–10 minutes, stirring occasionally, until the apples are tender and the liquid has reduced into a mahogany-colored, jammy syrup. Remove from heat and let cool completely.
  2. In a chilled mixing bowl, beat the heavy whipping cream on high speed until stiff peaks form.
  3. Gently fold the sweetened condensed milk, vanilla extract, and cinnamon into the whipped cream using a spatula, moving in a slow, circular motion to avoid deflating the air bubbles.
  4. Pour half of the cream base into a 9x5 inch loaf pan and smooth the top. Spoon half of the cooled cinnamon apples over the layer. Repeat with the remaining cream and the remaining apples.
  5. Use a knife or skewer to gently swirl the fruit into the cream to create a marbled effect.
  6. Cover the pan tightly with plastic wrap, pressing the wrap directly onto the surface of the ice cream to prevent ice crystals. Freeze for at least 6 hours, or overnight, until firm.