SWEET CREAM APPLE BUTTER ICE CREAM
This is the creamiest homemade ice cream recipe with a delicious ribbon of Musselman’s Apple Butter and caramel swirled through it. You definitely love the taste
Ingredients for SWEET CREAM APPLE BUTTER ICE CREAM
2 1/2 cups heavy cream
1/2 cup milk
2/3 cup granulated sugar
6 large egg yolks
1 tablespoon vanilla extract
1/2 cup Musselman’s Apple Butter
10 caramel candies
Steps in making SWEET CREAM APPLE BUTTER ICE CREAM
Whisk together the heavy cream, milk, sugar, and sea salt in a medium saucepan. Bring it to simmer, stir, and then remove from the heat.
Whisk yolks in a separate medium bowl. Stir continuously. Then add about 1/2 cup of the hot liquid to egg yolks. Whisk in another 1/2 cup of the hot liquid, and then the remaining.
Pour egg mixture into the saucepan and cook over medium heat until the mixture thickens.
Scoop mixture into plastic container and cover. Chill for at least 4 hours or overnight.
Heat Apple Butter and caramel candies over medium low heat, stirring almost constantly until the caramels melt. Allow it to cool.
Add chilled base to the canister of your ice cream churn and churn according to manufacturer’s instructions.
Pour half of the sweet cream ice cream into a container. Then add a few dollops of the apple butter caramel.
Add more ice cream on top then use a knife to swirl them. Add any remaining apple butter caramel and swirl again.
Cover and freeze for at least 3 hours or overnight
Remove from fridge and allow it to sit for 10 minutes. Scoop and serve