Caramelized Apples, and Oat Streusel all swirled into creamy, sweet, Cinnamon Ice Cream, make a perfect Apple Crisp Ice Cream!
Annnnnnd #12daysofapples commences! I had to start with ice cream, I did. One because it’s still hot enough in most places to enjoy it, like heeeeree. Two, because this turned out even better than I imagined it would, so I want you to make it sooner rather than later. & three, just because I want to celebrate.
I’m ready for Fall finally! yeppp…I was out for the count for about three days at the end of last week, so sick I couldn’t move off the couch, so sick my husband had to stay home from work to watch our kids, so sick, I ended up at the ER, just sooo sick. So when I finally snapped out of it on Sunday morning, I wanted to do alll the things Id been thinking about for three solid days while not being able to move a muscle.
I wanted to bake a bazillion fall things, so I did. I wanted to decorate with all my favorite fall colors, so I did. I wanted to go buy my favorite fall candle scents, so I did. On top of all that, we cleaned our house top to bottom because my parents are flying in tonight, and we watched a ton of Football.
It was a fantastic Sunday. And it ended with a big bowl of this apple crisp ice cream! (drizzled with caramel!! <—defffffinitely do that!)
It’s literally like eating apple crisp topped with ice cream, but in reverse, and creamier. It’s so superb! So much flavor, and there’s REAL streusel in there, I swear I could just eat handfuls of that..but mixed with sweet cinnamon ice cream, I was all over that.
Don’t fret over the long list of steps, it’s really simple. You make the ice cream base and while it’s chilling you throw together the streusel in the food processor in about 2.5 minutes, and the caramelized apples in about ten. Super easy, and soooooo perfect for Fall!
Don’t forget to drizzle with caramel if you have it..ahhmygod.
Caramelized Apples, and Oat Streusel all swirled into creamy, sweet, Cinnamon Ice Cream!!
- 1/4 cup mascarpone (or cream cheese)
- 2 cups whole milk
- 1 1/2 Tablespoons cornstarch
- 1 1/4 cup heavy cream
- 1/2 cup sugar
- 1/2 teaspoon salt
- 2 Tablespoons corn syrup
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 Tablespoon butter
- 2 apples, peeled and diced (about 1 cup)
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 Tablespoon brown sugar
- 3/4 cup old fashioned oats (not instant)
- 1 Tablespoon flour
- 3 Tablespoons brown sugar
- 1/4 teaspoon cinnamon
- 3 Tablespoons cold butter
- Put the mascarpone in a large bowl (stainless steel if available) and set aside.
- Fill a large bowl halfway up with ice and some water.
- In a small bowl, mix the cornstarch and 2TB of milk into a slurry.
- In a medium-sized saucepan, over medium-low heat, mix together the remaining milk, cream, sugar, salt, corn syrup, vanilla, and cinnamon.
- Bring to a rolling boil and whisk occasionally for 5-6 minutes.
- Remove from the heat and slowly whisk in the cornstarch slurry. Return to the stove and whisk for two more minutes.
- Shut off the heat, and slowly pour the hot mixture into the mascarpone, whisking carefully, until the mascarpone is fully blended, smooth and creamy.
- Place the bowl in the ice bath, stirring occasionally, for about 45 minutes, until chilled. Add ice cubes as necessary. (Alternatively, you could chill it in the fridge for 2 hours.)
- Once it is cool. Pour into your ice cream maker, and churn according to manufactureres instructions. Mine took about 25-30 minutes.
- In the last three minutes, add in the caramelized apples and the streusel.
- Pour the ice cream into a freezer safe container, top with plastic wrap touching the top, and freeze for at least four hours. Enjoy!
- Heat the butter over medium heat, add the diced apples and toss. Add the cinnamon and nutmeg.
- Cook for about ten minutes, until they begin to soften, lower the heat if they start to burn, tossing occasionally.
- Add the brown sugar, and toss around the pan for 2-3 more minutes. Remove from the heat.
- In a food processor, add the oats, flour, brown sugar, and cinnamon. Pulse a few times to mix. Cut in the cold butter in small pieces. Pulse until the mixture becomes crumbly.
Base adapted from my Salted Caramel Toffee Coconut Ice Cream, originally from Jeni’s Splendid Ice Creams