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Caramel Apple Pie Ice Cream

Helen T. Patterson
This Caramel Apple Pie Ice Cream is a creamy, fall-inspired dessert bursting with spiced apples, crunchy oat cookie pieces, and swirls of rich caramel.
Perfect for cozy nights or gatherings, it’s indulgent yet simple to make, offering a balance of sweetness, texture, and comfort in every scoop.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Course Dessert
Cuisine American
Servings 8

Equipment

  • 1 medium saucepan
  • 1 Small pot
  • 1 Fine-mesh sieve
  • (1) Whisk
  • 1 Ice Cream Maker
  • 1 Measuring Cup (for liquids)
  • 1 measuring spoons set
  • 1 mixing bowl
  • 1 Knife and cutting board

Ingredients
  

Ice Cream Base

  • 2 cups heavy cream
  • 1 cup whole milk
  • ⅔ cup granulated sugar
  • ¼ teaspoon salt
  • 6 large egg yolks
  • 2 teabags caramel apple tea

Cooked Apples

  • 1 tablespoon unsalted butter
  • 1 Granny Smith apple peeled, cored, and diced
  • 2 tablespoons brown sugar
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg

Ice Cream Add-ins

  • ¼ cup caramel sauce
  • ½ cup oat graham cookies crumbled

Instructions
 

  • Prepare the Ice Cream Base: In a small pot, combine heavy cream, whole milk, sugar, and salt.
    Gently heat over medium, stirring occasionally, until the sugar has fully dissolved and the mixture is hot but not boiling, about 5 minutes.
    In a separate bowl, whisk the egg yolks until smooth.
    Slowly pour about a third of the hot cream mixture into the yolks while whisking constantly to temper them.
    Return the yolk mixture to the pot and cook over medium-low heat, stirring continuously, until the custard thickens enough to coat the back of a spoon (around 170°F or 77°C).
    Remove from heat and strain through a fine-mesh sieve into a bowl.
    Add the caramel apple tea bags and let steep while the mixture cools to room temperature.
    Cover and chill for at least 4 hours or overnight for best results.
  • Cook the Apples: Melt the butter in a medium saucepan over medium heat. Add the diced apple, brown sugar, cinnamon, and nutmeg.
    Stir frequently as the mixture cooks, allowing the apples to soften and the sugar to caramelize slightly, about 10 minutes.
    Once cooked, remove from heat and allow the apples to cool completely before adding to the ice cream.
  • Churn the Ice Cream: Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer’s instructions.
    In the last 5 minutes of churning, fold in the cooled apple mixture along with the crumbled oat graham cookies and caramel sauce, allowing them to swirl throughout evenly.
  • Serve or Store: Serve immediately for a soft-serve texture, or transfer to an airtight container and freeze for at least 2–4 hours to firm up for scooping.
    For extra presentation flair, drizzle additional caramel sauce over the top before serving.

Notes

  • Use Granny Smith apples for a bright, tart flavor that balances the sweetness of the caramel.
  • Steeping the tea in the ice cream base adds a subtle, aromatic flavor—don’t skip it.
  • Crumble cookies into uneven chunks for texture variety; fine crumbs can make the ice cream too dense.
  • Chill the base thoroughly before churning to ensure smooth, creamy ice cream.
  • Adjust the cinnamon and nutmeg to taste; a pinch more can enhance the autumnal flavor.
  • Soft-serve texture is achieved straight from the machine; freeze longer for scoopable ice cream.
  • Use a thermometer to prevent curdling when cooking the custard; precision makes a smoother result.