Apple Ice Cream

Preparation

Step 1: Caramelize the apples

Peel the apples, core them and cut into small dice. Melt the butter in a skillet, add the apple dice, two tablespoons of sugar and the lemon juice, then let caramelize for 10 minutes over medium heat.

The apples should be tender and lightly golden, coated in an amber syrup. Dust with cinnamon, stir and let cool slightly.

Step 2: Prepare the flavored milk

Pour the whole milk into a saucepan with the remaining sugar and the cinnamon, and heat over low heat until the sugar has dissolved. Off the heat, add half of the caramelized apples and blend with an immersion blender until you get a flavored milk.

Keep the other half of the apples in chunks for texture. Taste the milk: it should be gently fruity and spicy.

Step 3: Make the custard

In a mixing bowl, whisk the egg yolks with the remaining sugar until the mixture turns pale. Pour in the warm apple milk in a thin stream while whisking to temper the yolks.

Return everything to the saucepan and thicken over low heat, stirring constantly, until the custard coats the spoon. It must absolutely not boil.

Step 4: Chill the base

Off the heat, stir in the heavy cream, then let cool to room temperature. Cover with plastic wrap directly on the surface and refrigerate for at least 3 hours, ideally overnight.

A well-chilled base is the key to a smooth ice cream: churning will be faster and there will be fewer ice crystals.

Step 5: Churn and freeze

Pour the base into the ice cream maker and churn for 25 to 30 minutes. At the very end of churning, add the reserved caramelized apple chunks so they spread through without getting crushed.

Transfer to an airtight container and freeze for at least 2 hours. Serve in scoops with a drizzle of caramel and a pinch of cinnamon.