No Churn Ice Cream

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This recipe brings in hints of fall any time of the year - like a caramel apple in the summer! Join Louisburg Cider Mill and our delicious ingredients in making this recipe.

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Ingredients

Caramel Sauce

• 2 c. Louisburg Cider Mill Old Fashioned Apple Cider

• 1 c. Brown Sugar, packed

• 1/3 c. Heavy Cream

• 1/2 tsp. Vanilla

• 1/2 tsp. Salt

Apple Chunks

• 3 Tbsp. Unsalted Butter

• 3 Apples, peeled, and diced into 1/2 in chunks

• 1 tsp. Ground Cinnamon

• 1 Tbsp. Granulated Sugar

• 1/2 c. Louisburg Cider Mill Apple Cider Caramel Sauce

Ice Cream

• 14 oz. Sweetened Condensed Milk

• 1 tsp. Vanilla Extract

• 1/2 tsp. Ground Cinnamon

• 2 c. Heavy Cream

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Instructions

1. Heat the Louisburg Cider Mill Apple Cider in a saucepan set over high heat until reduced to 1/2 cup.

2. Add the brown sugar and bring to a boil. Reduce the heat to medium-high

3. Add in the heavy cream, vanilla, and salt - cook until it reaches 250 degrees on a candy thermometer. This will make 1 cup of sauce - reserve half for the apples and half for the ice cream

4. Heat the butter over medium heat until just golden brown with a slightly nutty aroma

5. Add the apples, cinnamon, sugar, and pinch of salt

6. The apples should just begin to caramelize about 10 minutes in. Stir in half of the caramel sauce and cool to room temperature

7. For the ice cream - whisk the sweetened condensed milk, vanilla, and ground cinnamon together in a large bowl.

8. In a separate bowl, whip the heavy cream until you have stiff peaks

9. Fold the whipped cream into the condensed milk mixture

10. Scrape 1/3 of the ice cream into a loaf pan and swirl 1/3 of the caramel apple mixture over the top - repeat two more times finishing with the apples

11. Cover with plastic wrap and freeze until firm, at least 5 hours

12. Serve with warmed Louisburg Cider Mill Apple Cider Caramel Sauce

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Bring in summer with Louisburg Cider Mill and this delicious recipe!