Cinnamon Apple Ice Cream with Gooey Caramel Sauce

  • 1 cup sugar
  • 1 cup half-and-half
  • 3 egg yolks, beaten
  • 1 1/2 cups heavy cream
  • 1 tsp. vanilla
  • 2 tsp. ground cinnamon

Stir together the sugar and half-and-half in a saucepan over medium-low heat, When the mixture begins to simmer, remove from heat.  Whisk half of the mixture into the eggs, working quickly so that the eggs do not cook. Pour the egg mixture back into the saucepan, and stir in the cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Refrigerate for several hours or overnight.

Pour cold mixture into an ice cream maker, and freeze according to the manufacturer's directions.  Stir sauteed apples (recipe below) by hand at the end of the churning process.

Turn ice cream into an airtight container, place in freezer, and allow to ripen overnight.

Before serving, soften at room temperature for 10 minutes.  Scoop into bowls and drizzle with Gooey Caramel Sauce.

Sauteed Apples:

3 medium apples, peeled, cored, and chopped
1 Tbsp. butter
2 1/2 Tbsp. sugar
1 tsp. cinnamon

Melt the butter over medium heat, then add remaining ingredients.   Saute' until apples are tender and nicely caramelized.

Gooey Caramel Sauce:

1 cup dark brown sugar

6 Tbsp. butter (no substitutes)
1/4 tsp. salt
1/2 cup heavy cream
1/4 cup white corn syrup
1/2 to 1 Tbsp. Bourbon (optional)

Combine all ingredients except for Bourbon in an 8 cup pyrex measuring cup.  Make sure you use a large vessel for this so that the mixture does not overflow and burn you!  Cook on HIGH in the microwave for 3 minutes.  Remove and stir well.  Cook on HIGH for an additional 2 minutes.    Stir in Bourbon (if using).  This sauce will thicken as it cools.  Any leftovers should be refrigerated and can be reheated in the microwave later at 50% power.