Apple Crisp Ice Cream for 6 Servings

Instructions:

1. Sauté the diced apples in butter over medium heat until softened. Stir in the brown sugar, cinnamon, lemon juice, and salt.
2. Simmer the apple mixture for 8–10 minutes until the liquid reduces into a thick, glossy syrup that coats the apples. Transfer to a bowl and refrigerate until completely cold.
3. Preheat oven to 350°F (175°C). Mix oats, flour, brown sugar, and salt in a bowl, then stir in melted butter until clumpy.
4. Spread the crumble mixture onto a baking sheet and bake for 8–12 minutes, stirring halfway through, until mahogany-colored and fragrant. Let cool completely.
5. Whisk together the milk, sugar, cinnamon, and salt until the sugar is fully dissolved. Stir in the heavy cream and vanilla extract.
6. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
7. Transfer the churned ice cream into a chilled container. Gently swirl in the cold apple compote and fold in the toasted oat crumble using a spatula, aiming for a marbled effect.
8. Freeze for at least 4 hours to firm up.