Caramel Apple Ice Cream

Extra Caramel sauce over the ice cream
to serve

 Caramel Apples go with Fall, so this recipe from Eagle Brand for Caramel Apple Ice Cream is a natural for the lovely weather of Fall. Warm Days and cool nights and caramel apples, what could be better.

  Several years ago a restaurant  in town served apple pie with cinnamon ice cream and this reminds me of it. Just be sure you chop the apples finely and watch how much cinnamon you are putting in. I buy a better grade of cinnamon so put a little less than the recipe calls for. You can taste as you go, easier to add than to take away.

  The ice cream is creamy and with the caramel stirred in, really tastes like a caramel apple. Bettie’s daughter who really likes cinnamon ice cream thought it was very good.

Caramel Apple Ice Cream

Servings: 1 ½ quarts    

Ingredients:

2 cups finely chopped, peeled cooking apples

2 tablespoons butter melted

1 cup apple juice or cider

¾ teaspoon or to taste ground cinnamon

1 (14 ounce) can Sweetened Condensed milk

1 ½ cups half and half cream

⅓ cup caramel flavored ice cream topping

Instructions:

Cook apple in melted butter in large skillet over medium heat until tender; about 10 minutes, stirring occasionally. Stir in apple juice and cinnamon; cover and simmer 5 minutes.

Whisk sweetened condensed milk and cream in medium bowl until well blended. Stir in apple mixture. Chill in freezer for 25 minutes or longer till well chilled.

Freeze in ice cream maker according to manufacturer’s instructions. Spread in a 8 by 9 inch square pan. Cover and freeze until firm, about 3 hours. Scoop ice cream and mound in pan. Drizzle caramel topping over entire surface, allowing caramel to seep into ice cream. Pack ice cream into a freezer container and freeze until ready to serve.