Chef Jason's Vanilla Ice Cream with Apple Pie Caramel

Chef Jason's Vanilla Ice Cream with Apple Pie Caramel

May 18, 2022

Back in my high school and college days, I always froze anytime I had an assignment where I could pick the topic. With endless possibilities filling my mind, I always found it challenging to narrow down a focus. When my teammate spoke about the theme of summer dishes and Memorial Day, the spark ignited. I knew just what to create this month.

In addition to honoring our fallen soldiers, Memorial Day has extra special meaning for me. I got married on that day. Yes, my wife and I were the couple that requested that everyone use their long weekend to fly out to attend our wedding in Hobart, Indiana, on an apple orchard. I remember absolutely everything from that weekend, from my groomsmen and I being repeatedly told to be quiet at our Airbnb to the tractor-trailer ride to the ceremony amongst the apple trees. Seeing my wife in the orchard for our first look before our wedding is a memory I will never forget. And I always have a good laugh when I think back to when my father tried to dip my mother but dropped her instead!

This recipe comes from those fond memories of the apple orchard. The purest and most concentrated form of an apple I could think of was apple butter, and I wanted to pair it with a summer staple––vanilla ice cream. The addition of my caramel sauce creates a flavor similar to an apple crisp but is made easier with maple syrup. It’s also great on toast, cereal, oatmeal and is a welcome complement to any charcuterie board.

I made a batch in the kitchen, tasted it, and my Vanilla Ice Cream with Apple Pie Caramel was born. 

Apple Butter

Yield: 1 Pint

Ingredients
2 lbs Gala Apples, about 4 each, large
1 lbs Granny Smith Apples, about 2 each, large
1 lbs Honeycrisp Apples, about 2 each, large
1 Tbsp Lemon Juice
2 tsp Lemon Zest
1 ½ cups Water
¾ cup White Sugar
¼ cup Brown Sugar
1 tsp Cinnamon
¼ tsp Nutmeg
⅛ tsp Cloves
⅛ tsp Allspice

Directions
1. Cut apples into 1.5-inch pieces. Do not peel, include cores and seeds. Straining will take place in proceeding steps.
2. Combine all ingredients in large stockpot about 10-inches wide, ensure apples have been evenly coated.
3. Bring to a boil, cover, then lower to a simmer. Stir occasionally until apples have softened, about 45 minutes.
4. Remove the apple mixture from the stove and press it through a fine-mesh sieve. Remove lumps, skins, seeds, core pieces and any undercooked general chunks. Remainder of pulp should result in smooth consistency of apple sauce.
5. Return apple sauce to pan over low heat. Simmer for 1 to 1.5 hours, stirring occasionally until a dark brown puree is achieved.  
Note: You’ll see a liquid settle to the top of the pan after mixing for the first 45 minutes to an hour. Once this liquid is heated off, the leftover puree will start to brown into flavorful apple butter. Quite frankly, you can brown it as much as you want.
6. Remove from the heat, cool and set aside.


Apple Pie Caramel

Yield: ¾ Quart

Ingredients 
1 cup Maple Syrup
2 Tbsp Butter
¼ cup Cream
¼ tsp Salt
½ cup Apple Butter (recipe above)

Directions 
1. Add the maple syrup to a medium saucepan over medium-low heat. Bring to a boil, allow syrup to bubble and foam, then remove from heat for a few seconds to prevent excessive foaming. Swirl pan to reduce foam if necessary. 
2. Slowly boil the syrup, heating to 230 degrees F using a thermometer to ensure accuracy. Total boiling time is about 25-30 minutes.
3. When 230 degrees F is reached, turn off the heat and immediately add the butter, cream and salt. Mix until combined.
4. Mix in the apple butter until evenly incorporated.
5. Use warm, or cool completely.  


Vanilla Ice Cream

Yield: 1 Quart

Ingredients 
8 ea Egg Yolks
1 cup Sugar
2 cups Whole Milk
2 cups Cream
1 Tbsp Vanilla Extract
1 Standard Ice Cream Maker 

Directions 
1. Combine all ingredients into a medium saucepan and use a whisk to mix everything together until the sugar has dissolved and the eggs are evenly incorporated.
2. Now, turn heat on medium-low. Using a rubber spatula, continuously scrape all sides of saucepan while heating up. Allow mixture to slowly cook and create a luscious custard.
3. Continue scraping all sides of the pan until the custard reaches 165 degrees F with a thermometer.
4. Turn off the heat. 
5. Transfer custard to another container to cool completely in the refrigerator, leave overnight if possible.
6. Follow standard ice cream maker instructions to turn custard into ice cream.

To serve, take desired amount of ice cream scoops, then top with a heaping spoonful (or two) of the apple pie caramel.

Jason Zimmerman
Senior Research & Development Chef

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