Sunday, October 21, 2012

It's All About Caramel

Ice cream.  I love it.  In fact, it's my firm belief that a day without ice cream is like a day without sunshine.  It's also like a day without peanut butter.  Or chocolate.  But those are posts for another day.  This one is about ice cream.  Caramel and ice cream to be exact!

The weather is cooling down, but you can believe I'm still enjoying my daily dose of ice cream.  Pumpkin treats and desserts seem to be all the rage right now, for obvious reasons, but I've never been a big pumpkin fan.  Fall has me dreaming of harvest at Apple Hill, in El Dorado County, California, where orchards are plentiful and competition for business offers a huge variety of baked treats and yummy goodies.  I have very fond memories of the former Honey Bear Ranch that sold Pie Royale, the very best apple pie ever (no lie), served with vanilla ice cream and covered with caramel.  So when I came across a recipe for caramel apple ice cream, which combined my love of ice cream and transported me back to my retro autumn days, I knew I had to try it out!

Caramel Apple Ice Cream
Adapted from The Pioneer Woman and Cookies & Cups
Printer-friendly copy

For the caramel:
4 tablespoons Land O' Lakes Light Butter
1 cup brown sugar, packed
1/2 cup heavy cream
Pinch of Kosher salt
1 teaspoon vanilla extract

For the ice cream:
1 tablespoon Land O' Lakes Light Butter
1 tablespoon brown sugar
1/4 teaspoon cinnamon
Pinch of Kosher salt
2 small apples, cored, peeled and diced small
2 cups heavy cream
1/4 teaspoon Penzey's Baking Spice
1 14-oz. can sweetened condensed milk
1/2 cup caramel sauce (from above)

Mix light butter, brown sugar, heavy cream, and Kosher salt in a saucepan over medium low heat.  Cook while whisking gently for 5 to 7 minutes, until thicker.  Add vanilla and cook another minute to thicken further.  Turn off heat and pour sauce into a clean jar.  Refrigerate until cold.

Meanwhile, in a medium saucepan, melt butter.  Add brown sugar, cinnamon, salt, and diced apples and cook on medium-low until apples are soft (cooking time will vary, depending on the variety of apple used).  Set aside to cool.  In a medium-size mixing bowl, whisk together the cream and Baking Spice, beating until stiff peaks form.  Fold in the sweetened condensed milk.  Transfer mixture to the frozen bowl of an ice cream maker and process according to the manufacturer's directions.  When approximately 1-2 minutes of mixing remains, add in apples and caramel sauce.  Transfer ice cream to a freezer-safe container and place in the coldest part of your freezer, at least 6 hours or overnight.  Serve with additional caramel, if desired.

What is YOUR favorite fall treat?  Do you prefer pumpkin or would you rather eat apples?  I'd love to hear your comments!

No comments:

Post a Comment