The creamiest homemade ice cream recipe with a delicious ribbon of Musselman's Apple Butter and caramel swirled through it! Note that the prep time includes at least 4 hours to chill (or overnight) so plan ahead!
Ingredients
2 ½ cups heavy cream
½ cup milk (at least 2%)
⅔ cup granulated sugar
a pinch of sea salt
6 large egg yolks
1 tablespoon vanilla extract
½ cup Musselman’s Apple Butter
10 caramel candies, unwrapped
Instructions
BEFORE YOU BEGIN: This recipe calls for an ice cream churn. You can use any kind you like, but make sure if you are using the countertop variety, that you put the canister in the freezer while you mix up the sweet cream base and let it chill so everything is ready to go at the same time.
In a medium saucepan whisk together the heavy cream, milk, sugar, and sea salt. Bring it just to a simmer, stir, and then remove from the heat.
In a medium bowl, whisk together the yolks. Stirring constantly, add about ½ cup of the hot liquid to the egg yolks. This helps to temper them, cooking them super slowly and bringing the temperature up gradually. Whisk in another ½ cup of the hot liquid, and then one more.
Pour the egg mixture back into the saucepan and cook over medium heat until the mixture is thick enough to coat the back of a spoon.
Scrape the mixture into a container and cover (I like to use plastic storage containers like Gladware or Tupperware for this - prevents spills in case anyone bumps it in the fridge!). Chill for at least 4 hours or overnight.
When you are ready to churn, heat the Apple Butter and the caramel candies over medium low heat, stirring almost constantly until the caramels melt. You can also do this 10-15 seconds at a time in the microwave. Let it cool.
Add the chilled base to the canister of your ice cream churn and churn according to manufacturer's instructions.
When the sweet cream ice cream base is ready, add half of it to whatever container you store your homemade ice cream in (I like to use my 9” bread pans!). Add a few dollops of the apple butter caramel you made. Add more ice cream on top and then use a knife to swirl them. Add any remaining apple butter caramel, swirl again, and then you can either serve OR!! Cover and freeze. If you serve it right away it will have a soft serve consistency. If you cover it and freeze it, it will scoop out like a hard dip ice cream.
Recipe by Sugar Dish Me at https://www.sugardishme.com/sweet-cream-apple-butter-ice-cream/