Caramel Apple Pie Ice Cream

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.

Course Dessert

Cuisine American

Prep Time 30 minutes

Cook Time 1 hour

Chill Time 4 hours

Total Time 5 hours 30 minutes

Servings

Calories 460kcal

Author Liz - Eat Move Make

Ingredients

Ice Cream Base

2 cups heavy cream
1 cup whole milk
⅔ cup sugar
¼ teaspoon salt
6 large egg yolks
2 teabags Republic of Tea caramel apple tea

Cooked Apples

1 tablespoon unsalted butter
1 Granny Smith apple peeled, cored, diced
2 tablespoons brown sugar
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg

Ice Cream Add-ins

¼ cup Torani caramel puremade sauce
½ cup Nairns gluten-free stem ginger oat grahams crumbled into chunks (one packet of 4 cookies)

Instructions

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.

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