Apple Streusel Ice Cream

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READY IN: 2hrs 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Press into a 9 inch pie plate.
  • Bake at 350F for 10-12 minutes or until the edges are browned.
  • Cool slightly; break into small pieces.
  • Cool completely.
  • In a skillet, melt remaining butter.
  • Stir in the apple, sugar and cinnamon.
  • Cook for 8-10 minutes or until apple is tender; cool.
  • In a large saucepan, heat the milk to 175F, stir in sugar until dissolved.
  • Cool.
  • In a large bowl, combine the milk mixture, cream and vanilla.
  • Refrigerate for several hours or overnight.
  • Fill cylinder of ice cream freezer two thirds full; freeze according to the manufacturer's directions.
  • Refrigerate remaining mixture until ready to freeze.
  • Add apple mixture to each batch of ice cream; freeze 5 minutes longer.
  • 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.
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