Ingredients
- Custard:
- 2 cups heavy cream
- 2 cups whole milk
- 3/4 cup sugar
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- Spiced Apples:
- 2 Granny Smith apples, peeled, cored, and cut into small bite-sized pieces
- 1/4 cup light brown sugar
- 1 teaspoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 About 1 tablespoon softened butter, for buttering the baking dish
- 4 to 5 graham crackers, broken into bite-sized crumbles
Preparation
Step 1
Custard – In a medium pot, combine 1 cup of the heavy cream, the sugar, and the salt. Over medium-low heat, stir until the sugar is fully dissolved. Pour the heat mixture into a bowl. Stir in the remaining 1 cup of heavy cream, the milk, and vanilla extract. Cover the mixture and chill in the fridge for at least 3 hours, or overnight.
Apple mixture – Preheat the oven to 350ºF. Peel and core the apples. Cut the apples into 1/2-inch cubes or otherwise tiny pieces. Toss the apples in lemon juice, cinnamon, nutmeg, and allspice. Spread the apples into a thin layer in a butter baking dish. Cover the dish with tin foil and bake for about 30 minutes, until the apples are softened and intensely aromatic. Allow the apples to cool to room temperature and strain out the excess liquid. Either use immediately or cover and store in the fridge until ready to use. (This can also be done 1 to 2 days in advance.)
Churning the ice cream – Pour the cream mixture into your ice cream maker and churn according to the manufacturer’s instructions. Halfway through the mixing time, add the apples. When the ice cream is almost frozen, add the graham cracker crumbles and churn for another minute so that it is well-incorporated into the mixture. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or overnight.