Rodelle is sponsoring today’s post. In exchange for sharing this unique #AppleWeek recipe, I received a bottle of their pure vanilla extract. All thoughts, ideas, recipes, pictures, and general silliness contained within this post are solely my own and not necessarily that of the sponsor. CLICK HERE to learn more about Rodelle or CLICK HERE to enter the amazing #AppleWeek Giveaway.
Just because summer is over, doesn’t mean that you have to store your ice cream machine away. This over-the-top delicious frozen custard can be made in one of two ways. You can either swirl room-temperature homemade caramel apple sauce into layers of the cinnamon frozen custard or you can serve the cinnamon frozen custard drizzled with warm caramel apple sauce. No matter which way choose, I know you’re going to absolutely love this sweet autumn dessert.
Most years, I store my cherished ice cream machine away in the garage after Labor Day. Not this year though; no way, no how. This year, I decided I wanted to make a decadent cinnamon-flavored frozen custard, with a homemade caramel apple sauce swirled in. Sounds pretty heavenly, right?
Now, imagine several large freezing-cold scoops of that same cinnamon-flavored frozen custard piled high in a bowl and then served drizzled with that same homemade caramel apple sauce, only this time the caramel apple sauce is warm. Oh my, I don’t know about you, but I know that I’m pretty much drooling just thinking about it.
No matter which way you decide to make this sweet fall-inspired dessert, I’m pretty gosh darn sure you’re gonna love it. Now, you just need to choose if you’re the kind of person who likes their frozen custard super-cold and creamy right out of the freezer or slightly melting under a blanket of ooey-gooey warm caramel apple sauce.
Ingredients:
Caramel Apple Sauce:
- 1/2 Cup Light Brown Sugar, Packed
- 1/2 Cup Heavy Whipping Cream
- 2 Tablespoons Unsalted Butter
- 1 Teaspoon Apple Cider Vinegar
- 1/2 Teaspoon Ground Sea Salt
- 1 Apple, Peeled, Cored, & Very Finely Diced
- 1 Teaspoon Vanilla
Cinnamon Frozen Custard:
- 3 Cups Heavy Whipping Cream (Divided)
- 1 1/2 Cups Whole Milk
- 1/2 Cup Granulated Sugar
- 1 1/2 Teaspoons Ground Cinnamon
- 1/4 Teaspoon Kosher Salt
- 6 Egg Yolks
- 1 Tablespoon Vanilla
Directions:
Caramel Apple Sauce:
- Place the brown sugar, cream, butter, vinegar, salt, and diced apple into a medium saucepan over medium-high heat. Bring the mixture to a rolling boil stirring constantly. Decrease the heat to low and then continue to cook for 5 minutes, stirring constantly, or until thickened.
- Remove the caramel apple sauce from the heat and whisk in the vanilla.
- Set aside to cool.
Cinnamon Frozen Custard:
- Place 1 1/2 cups of the heavy whipping cream into a medium saucepan with the milk, sugar, cinnamon, and salt. Cook for 5 minutes over medium-low heat stirring often. Remove from heat.
- Whisk the egg yolks together in a small bowl. Slowly drizzle 1 cup of the warm cream and milk mixture into the eggs, whisking constantly.
- Whisk the egg mixture back into the original saucepan and place over medium-low heat again.
- Stirring constantly, cook the mixture until it starts to thicken and it coats the back of a spoon. This will take approximately 8 to 10 minutes.
- Remove from heat and strain into a large heat-proof glass bowl.
- Whisk in the remaining 1 1/2 cups of heavy whipping cream and vanilla.
- Allow the mixture to cool to room temperature, cover, and then refrigerate for at least 4 hours up to overnight.
- Churn the frozen custard in an ice cream machine for 20 to 30 minutes, or until it has thickened.
- If you are combining the frozen custard and caramel apple sauce, place 1/3 of the frozen custard into an ice cream container, add 1/3 of the caramel apple sauce, and then use a knife or skewer to swirl the two together a bit. Add two more layers and follow the same directions. Freeze for at least 4 hours before serving. If you are serving the frozen custard with the caramel apple sauce drizzled on top, place the frozen custard in an ice cream container and freeze for at least 4 hours before serving. Warm the caramel sauce in a microwave for 15 to 30 seconds before drizzling it over top of the frozen custard right before serving.
Suggestions:
- Make sure to keep the stove temperature on medium-low heat when making the frozen custard base to prevent the eggs from curdling. Straining the custard after you take it off the heat will help to remove any cooked bits of egg that may be present.
- Adding half of the heavy whipping cream to the frozen custard base after it has been removed from the heat helps to cool it down quicker.
- For maximum flavor, always whisk the vanilla into the caramel apple sauce and frozen custard after it has been taken off of the heat.
- You can either freeze this frozen custard with the caramel apple sauce swirled in or freeze the frozen custard alone and then drizzle it with the warm caramel apple sauce before serving. Both ways are absolutely delicious.
Improvements:
- If serving the frozen custard drizzled with caramel apple sauce, make sure to add a little bit of whipped cream on top.
- Crumble a few vanilla-flavored cookies on top of the ice cream when serving.
- Add a 1/4 cup of toasted chopped pecans to the ice cream when churning.
- CLICK HERE to check out all of our other delicious ice cream recipes.
Ingredients:
- 1/2 Cup Light Brown Sugar, Packed
- 1/2 Cup Heavy Whipping Cream
- 2 Tablespoons Unsalted Butter
- 1 Teaspoon Apple Cider Vinegar
- 1/2 Teaspoon Ground Sea Salt
- 1 Apple, Peeled, Cored, & Very Finely Diced
- 1 Teaspoon Vanilla
- 3 Cups Heavy Whipping Cream (Divided)
- 1 1/2 Cups Whole Milk
- 1/2 Cup Granulated Sugar
- 1 1/2 Teaspoons Ground Cinnamon
- 1/4 Teaspoon Kosher Salt
- 6 Egg Yolks
- 1 Tablespoon Vanilla
Directions:
- Place the brown sugar, cream, butter, vinegar, salt, and diced apple into a medium saucepan over medium-high heat. Bring the mixture to a rolling boil stirring constantly. Decrease the heat to low and then continue to cook for 5 minutes, stirring constantly, or until thickened.
- Remove the caramel apple sauce from the heat and whisk in the vanilla.
- Set aside to cool.
- Place 1 1/2 cups of the heavy whipping cream into a medium saucepan with the milk, sugar, cinnamon, and salt. Cook for 5 minutes over medium-low heat stirring often. Remove from heat.
- Whisk the egg yolks together in a small bowl. Slowly drizzle 1 cup of the warm cream and milk mixture into the eggs, whisking constantly.
- Whisk the egg mixture back into the original saucepan and place over medium-low heat again.
- Stirring constantly, cook the mixture until it starts to thicken and it coats the back of a spoon. This will take approximately 8 to 10 minutes.
- Remove from heat and strain into a large heat-proof glass bowl.
- Whisk in the remaining 1 1/2 cups of heavy whipping cream and vanilla.
- Allow the mixture to cool to room temperature, cover, and then refrigerate for at least 4 hours up to overnight.
- Churn the frozen custard in an ice cream machine for 20 to 30 minutes, or until it has thickened.
- If you are combining the frozen custard and caramel apple sauce, place 1/3 of the frozen custard into an ice cream container, add 1/3 of the caramel apple sauce, and then use a knife or skewer to swirl the two together a bit. Add two more layers and follow the same directions. Freeze for at least 4 hours before serving. If you are serving the frozen custard with the caramel apple sauce drizzled on top, place the frozen custard in an ice cream container and freeze for at least 4 hours before serving. Warm the caramel sauce in a microwave for 15 to 30 seconds before drizzling it over top of the frozen custard right before serving.
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Cinnamon Swirl Banana & Apple Sauce Bread
Soda-Glazed Crescent Roll Apple Dumplings
Creamy Cabbage & Carrot Coleslaw with Apple
To make the dreamiest homemade ice cream this summer, we’re sharing our list of must-have supplies to get you started on your ice cream-making adventure. With these simple supplies, you can make delicious homemade ice cream that will delight both your friends and family. CLICK HERE to read more.
There’s no better time of year to enjoy a bowl of ice cream than during the hot summer months of June, July, and August. And when that ice cream’s homemade, it’s even more enjoyable. So, break out the ice cream machine and get ready to churn an unforgettably rich and creamy frozen dessert treat to help you survive the scorching summer heat. CLICK HERE for the recipes.
2018
Pink Peppercorn & Curry Leaf Chicken Salad
Buttery Apple Streusel Thumbprint Cookies
Apple & Chipotle Candied Bacon Deviled Eggs
Apple & Red Cabbage Slow-Cooker Sauerkraut
Cinnamon Caramel Apple Frozen Custard
Apple & Lentil Andouille Crockpot Stew
2019
Soda-Glazed Crescent Roll Apple Dumplings
Chewy Brown Sugar Apple Chip Cookies
Crunchy Dried Cherry Applesauce Cake Bars
Buttery Apple Cider Tea-Infused Ice Cream
Oatmeal Apple Spice Bundt Cake (Cake Mix)
Make sure to check out all of the other great #AppleWeek recipes below.
- 1-Pot Apple Sausage Meatballs by Books n’ Cooks
- ABC Sheet Pan Dinner by Jolene’s Recipe Journal
- Apple Bacon Goat Cheese Salad by Jonesin’ For Taste
- Apple Bourbon Float by Our Good Life
- Apple Butter Overnight Chia Oatmeal by Love and Confections
- Apple Cinnamon Layer Cake with Brown Butter Streusel by The Baking Fairy
- Apple Cornbread Cakelets by The Redhead Baker
- Apple Crumble Muffins by The Anthony Kitchen
- Apple Noodle Kugel by Palatable Pastime
- Caramel Apple Pie Dip by Mildly Meandering
- Apple Pie Donuts by Daily Dish Recipes
- Apple Pie Turnovers by The Bitter Side of Sweet
- Apple Pork Burgers by Cindy’s Recipes and Writings
- Apple Cranberry Crock Pot Stuffing by West Via Midwest
- Baked Chai-Spiced Apple Chips by Culinary Adventures With Camilla
- Beet Apple Salad with Maple Vinaigrette by Caroline’s Cooking
- Butterscotch Harvest Cake by Tip Garden
- Caramel Apple Cookie Bars by A Day in the Life on the Farm
- Caramel Apple Sheet Cake by Hezzi-D’s Books and Cooks
- Cinnamon Apple Crumb Cake by Cookaholic Wife
- Cinnamon Caramel Apple Frozen Custard by Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
- Cold Apple Cider with Caramel Infused Rum by Amy’s Cooking Adventures
- Creamy Blue Cheese & Sliced Apple Crostini by Who Needs a Cape?
- Deconstructed Chocolate Caramel Mini Apple Pie by The Freshman Cook
- Deconstructed Skillet Apple Dumplings by Seduction in the Kitchen
- Fall Panzanella Salad by House of Nash Eats
- Fresh Apple Cake with Brown Sugar Glaze by Soulfully Made
- German Apple Cake with Brown Sugar Cinnamon Cream Cheese Frosting by Cooking with Carlee
- Glazed Spiced Apple Cider Cookies by Savory Moments
- Hasselback Apples by Kate’s Recipe Box
- PB Apple Muffins by A Kitchen Hoor’s Adventures
- Skillet Apple and Sausage Stuffing Recipe by Lemon Blossoms
- Skinny Apple Crisp by The Saucy Fig
- Slow Cooker Apple Butter by Shockingly Delicious
- One Pan Pork Chops with Apples and Cinnamon by Strawberry Blondie Kitchen
- Out of This World Apple Cake by Family Around the Table
