Ingredients:

  • 2 cups (250g) Granny Smith apples, peeled and finely diced
  • 3 tbsp (42g) unsalted butter
  • 1/4 cup (50g) packed light brown sugar
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1 tbsp (15ml) lemon juice
  • 2 cups (480ml) heavy cream, chilled
  • 1 cup (240ml) whole milk
  • 3/4 cup (150g) granulated sugar
  • 4 large egg yolks
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp (1g) ground cinnamon
  • 1/2 cup (60g) graham cracker crumbs
  • 2 tbsp (28g) melted butter
  • 1 tbsp (12g) brown sugar
  • 1/4 tsp (1g) cinnamon

Instructions:

  1. Sauté the apple filling: Melt butter in a skillet over medium heat. Stir in diced apples, brown sugar, cinnamon, salt, and lemon juice. Cook for 8–10 minutes until apples are tender and liquid is reduced to a mahogany-colored glaze. Cool completely in the refrigerator.
  2. Prepare the custard base: Heat milk, sugar, and cinnamon in a saucepan over medium heat until sugar dissolves. Whisk egg yolks in a bowl, then slowly drizzle 1/2 cup of the hot milk mixture into the yolks, whisking constantly to temper.
  3. Thicken the custard: Pour the tempered egg mixture back into the saucepan. Simmer on low for 3–5 minutes until the mixture thickens enough to coat the back of a spoon. Stir in vanilla and heavy cream.
  4. Chill the base: Transfer the custard to a container and refrigerate for at least 6 hours.
  5. Churn and swirl: Churn the chilled custard in an ice cream maker according to manufacturer instructions. Fold in the cooled caramelized apples and the graham cracker crunchies (mixed with melted butter, brown sugar, and cinnamon) before freezing.