Ingredients:

  • 2 cups (300g) peeled and diced Fuji or Granny Smith apples
  • 3 tbsp (42g) unsalted butter
  • 1/3 cup (65g) light brown sugar, packed
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15ml) lemon juice
  • 2 cups (480ml) heavy cream, chilled
  • 1 cup (240ml) whole milk, chilled
  • 3/4 cup (150g) granulated sugar
  • 1 tbsp (15ml) vanilla extract
  • 1/2 tsp (3g) ground cinnamon
  • 1/4 tsp (1.5g) fine sea salt
  • 1 cup (100g) graham cracker crumbs
  • 2 tbsp (28g) melted unsalted butter
  • 1 tbsp (8g) brown sugar

Instructions:

  1. Melt the butter in a saucepan over medium heat. Add the diced apples, brown sugar, cinnamon, and lemon juice. Sauté for 8–12 minutes until the apples are tender and the liquid has reduced to a thick, mahogany-colored syrup. Remove from heat and cool completely.
  2. In a large bowl, whisk together the granulated sugar, cinnamon, and salt. Slowly pour in the whole milk and vanilla extract, whisking until the sugar crystals have fully dissolved. Gently stir in the heavy cream until combined.
  3. Pour the cream mixture into your ice cream maker and churn according to the manufacturer's directions until the mixture reaches a soft-serve consistency and feels thick.
  4. In a small bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Gently swirl the graham cracker mixture and the cooled apple reduction into the churned ice cream.