Ingredients:

  • 2 cups (300g) peeled and finely diced Granny Smith apples
  • 2 tbsp (28g) unsalted butter
  • 1/4 cup (50g) light brown sugar, packed
  • 1 tsp (2g) ground cinnamon
  • 1 tsp (5ml) lemon juice
  • 2 cups (480ml) heavy whipping cream, cold
  • 1 can (14 oz / 397g) sweetened condensed milk, chilled
  • 1 tsp (5ml) pure vanilla extract
  • 1/4 tsp (1g) salt

Instructions:

  1. Melt the butter in a skillet over medium heat.
  2. Stir in the diced apples, brown sugar, cinnamon, and lemon juice.
  3. Sauté for 8-10 minutes, stirring occasionally, until the apples are tender and have turned a deep mahogany-colored glaze.
  4. Remove from heat and let the mixture cool completely to room temperature.
  5. Pour the cold heavy whipping cream into a chilled mixing bowl.
  6. Beat on medium-high speed until stiff peaks form.
  7. Gently stir in the vanilla extract and salt.
  8. In a separate bowl, whisk the sweetened condensed milk until smooth.
  9. Slowly fold the whipped cream into the condensed milk using a spatula, being careful not to deflate the air.
  10. Gently swirl in the cooled apple reduction; do not overmix, as you want distinct ribbons of apple throughout the ice cream.
  11. Transfer the mixture into the loaf pan and smooth the top.
  12. Cover with parchment paper or a lid and freeze for at least 6 hours, or until firm.