The soft and creamy ice cream is infused with the coziest caramel apple tea flavor and churned with spiced apples, oat graham chunks and caramel sauce ribbons.
Prep Time 30minutes
Cook Time 1hour
Chill Time 4hours
Total Time 5hours30minutes
Author Liz - Eat Move Make
Ice Cream Base
6large egg yolks
2teabagsRepublic of Tea caramel apple tea
1Granny Smith apple peeled, cored, diced
Ice Cream Add-ins
1/4cupTorani caramel puremade sauce
1/2cupNairns gluten-free stem ginger oat grahamscrumbled into chunks (one packet of 4 cookies)
In a small pot, simmer cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
Strain through a fine-mesh sieve into a bowl. Add tea bags. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
While the ice cream base chills, melt butter in medium saucepan over medium heat. Stir in the apples, brown sugar, cinnamon and nutmeg. Cook for about 10 minutes, stirring often. Remove from the pan, and allow to cool completely.
Churn in an ice cream machine according to manufacturer’s instructions. In the last 5 minutes add apple mixture and cookie crumbles. Serve directly from the machine for soft serve, or store in freezer until needed.