Have you ever had those green apple suckers covered with caramel? I love them. They are the best candy in the world! I never thought anything could top them until, one day, at Dairy Queen, I discovered Green Caramel Apple Blizzard. I’d found my happy place. I’m sure you know what came next. Multiple visits to DQ. October came and went in a haze of ice cream joy. It was January when I arrived at Dairy Queen only to discover that my beloved Green Caramel Apple Blizzard was no longer available because it was (quelle horreur!) seasonal? Who wants a mere chocolate dipped cone after falling in love with a caramel apple blizzard? Fourteen years have passed, and my local Dairy Queen has not once brought that particular flavor back. I used to check quite frequently, but have since given up. While my waistline appreciates not having that temptation, I still dream of that ice cream flavor. Well, no longer. It’s October, which means apples are everywhere in Minnesota. Despite the cooler weather of fall, ice cream is always on my menu. Therefore, Always Uttori Food is happy to share our Caramel Apple Ice Cream recipe. It’s not green like the Dairy Queen version, but you could still serve it up with a caramel apple pop, if you aren’t planning on seeing your dentist anytime soon. We used red delicious apples to flavor a buttery caramel sauce, which is then incorporated into a light, but highly satisfying, vanilla ice cream. If you want something a little more tart and traditional use the granny smith apple. I think I waited so long to create this recipe because I thought it would come back at some point. Then again, I was pretty much a kid when I first fell in love with caramel apple ice cream, so I didn’t really consider creating a recipe of a flavor I’d tried at a restaurant as realistic. Now I know that making ice cream isn’t difficult. It just requires patience. So, if you’re an ice cream lover like I am, give this recipe a try. I’d love to know what you think.
Always Uttori Apple Caramel Ice Cream
Apple Caramel Sauce
1 apple, peeled and finely diced (we used Red Delicious but you can use any kind you like)
4 tablespoons butter
1 cup brown sugar
½ cup heavy whipping cream
1 tablespoon vanilla
1/8 teaspoon almond extract
1/2 teaspoon salt
- Peel and dice apple into bite sizes. Microwave on high for approximately 3 to 5 minutes, until apples are soft. Drain liquid and set aside.
- Melt butter in a saucepan over medium-high heat. Add in salt and brown sugar, stir until blended.
- Slowly add cream, whisking continuously to incorporate. When mixture is completely blended, allow to come to a roiling boil, without stirring. Cook for about 5 minutes, stirring occasionally.
- Lower heat to medium. Stir in drained apples. Cook for another five minutes. Remove from heat. Stir in vanilla and almond extract. Transfer to a container and place in refrigerator to cool completely. Prepare ice cream.
Vanilla Ice Cream
This recipe was inspired by the book, Home Made in the Kitchen by Barry Bluestein and Kevin Morrissey. Copyright 1995. Penguin Studio
3 cups heavy cream
1 cup milk
2/3 cup sugar
1/4 teaspoon salt
1 vanilla bean, split open lengthwise
- In a saucepan combine the cream, half and half, sugar, salt, over medium high heat.
- Split the vanilla bean pod in half and scrape the seeds with the tip of your knife and add to milk. Then add the pod husk to milk.
- Stir the milk until the sugar and salt have dissolved into the mixture, about 5 minutes.
- Let mixture cool or chill before pouring into ice cream machine. Prepare the ice cream according to the manufacturer’s instructions.
- Once the ice cream has set, pack 1/3 of the ice cream into a freezer safe container. Drizzle cooled apple caramel sauce over ice cream. use a knife to drag caramel though the ice cream for even coating. Add 1/3 more of the ice cream, drizzle more apple caramel sauce and top off with ice cream layer. Harden ice cream in freezer for 3 to 4 hours (the ice cream can be served immediately, if a softer consistency is preferred). If you decide to use a candy apple sucker for a spoon, I won’t judge. ;D