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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 12 |
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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 Ingredients:
1/3 cup packed brown sugar |
1/4 cup king arthur unbleached 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:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
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