Poison Apple and Salted Caramel Ice Cream
A creamy, tart apple ice cream with distinct ribbons of salted caramel. Pale scoops with glossy caramel drips give this Halloween dessert a poison-apple finish.
- Prep
- 45 min
- Program
- ICE CREAM
- Level
- Medium
- Price
- €€
Prepare the base
Peel and core the apples, then cut the flesh into thin slices.
Place the apple slices, sugar and water in a small heavy-based saucepan. Stir over low heat until the sugar dissolves. Cover and simmer gently for 10-15 minutes, stirring occasionally, until the slices are soft enough to crush with a spoon.
Uncover and mash the apples thoroughly. Cook over medium-low heat, stirring frequently, until the purée is thick and its total weight is 200 g for a Standard pint or 300 g for a Deluxe pint. This usually takes another 10-20 minutes. Weigh the mixture in a tared shallow heatproof bowl to check, then return it to the saucepan for further reduction if it is above the target weight.
Once the target weight is reached, leave the purée in that bowl, cover and let it cool to room temperature.
Blend the cooled apple purée with the whole milk until completely smooth. Add the heavy cream and blend briefly until evenly combined.
Freeze and spin
Pour the mixture into a Ninja CREAMi pint, without exceeding the MAX FILL line.
Close with the storage lid and freeze flat for 24 hours.
Once fully frozen, run the ICE CREAM program.
If the texture is powdery or crumbly after the first cycle, run RE-SPIN.
Still not right after re-spinning? See how to fix the texture.
Serve
Stir the fine salt into the caramel sauce until evenly dissolved.
Divide half the ice cream between small black serving bowls. Drizzle 30 g of the salted caramel over it, then add the remaining ice cream. Draw a spoon through each bowl once to leave distinct caramel ribbons.
Drizzle the remaining 10 g of salted caramel over the rounded scoops, letting it run down the sides like a poison-apple glaze. Serve immediately.
Enjoy!
Storing leftovers
Flatten any remaining ice cream to level the surface before returning the pint to the freezer. This will make the next spin easier and reduce unnecessary strain on the machine. Learn more about after-serving habits.
Tips
- Weigh the apples before peeling and coring them. Reducing the cooked mixture to the specified weight concentrates the apple flavor and controls excess water.
- Choose a thick caramel sauce that flows slowly at room temperature. A thin syrup will disappear into the ice cream instead of leaving distinct ribbons.
- The cooked apple base is naturally pale cream to beige; Granny Smith skins do not give the finished ice cream a vivid green color.
Nutrition | 100 g | Pint |
|---|---|---|
| Calories | 172 | 850 |
| Protein (g) | 2 | 9.9 |
| Carbs (g) | 22 | 108.7 |
| Fat (g) | 8.7 | 43 |