Ingredients:

  • 2 cups (300g) Granny Smith apples, peeled and finely diced
  • 2 tbsp (28g) unsalted butter
  • 2 tbsp (30ml) pure maple syrup
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) ground nutmeg
  • 2 cups (480ml) heavy whipping cream
  • 1 cup (240ml) whole milk
  • 3/4 cup (150g) cane sugar
  • 1 tbsp (15ml) vanilla bean paste
  • 1/4 tsp (1.5g) fine sea salt

Instructions:

  1. Melt the butter in a skillet over medium heat.
  2. Stir in the diced apples, maple syrup, cinnamon, and nutmeg. Sauté for 8-10 minutes, stirring occasionally, until the apples are tender and have turned a rich, mahogany-colored glaze.
  3. Remove apples from heat and let them cool completely to room temperature.
  4. In a medium saucepan, combine the milk, cane sugar, and salt. Heat over medium-low, whisking constantly, until the sugar has completely dissolved.
  5. Remove from heat and stir in the heavy cream and vanilla bean paste. Whisk until the mixture is smooth and integrated.
  6. Pour the vanilla base into a bowl and cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 6 hours.
  7. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
  8. In the final 2 minutes of churning, gently fold in the cooled caramelized apples using a spatula.
  9. Transfer to a freezer container and freeze for another 2-4 hours for a firm scoop.