Caramel Apple Pie Sundae

• Vegetarian
• Gluten free

• Produce

  • 3 cups Apples

• Baking & Spices

  • 1/2 tsp Cinnamon, ground
  • 1 Cinnamon
  • 1 tbsp Confectioners' sugar
  • 2 tsp Cornstarch
  • 1 pinch Salt
  • 2 cup Sugar
  • 3/4 tsp Vanilla extract

• Dairy

  • 7 tbsp Butter, unsalted
  • 4 cups Heavy cream
  • 1 cup Whole milk

• Liquids

  • 1/2 cup Water plus

Found on spoonfulofflavor.com

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 3/4 teaspoon vanilla extract
• pinch of salt
• 1 cup sugar
• 6 tablespoons unsalted butter, cut into small pieces
• 1/2 cup heavy cream
• 1 tablespoon unsalted butter
• 3 cups peeled and chopped apples
• ¼ cup sugar
• ½ teaspoon ground cinnamon
• ½ cup water plus 2 tablespoons water, divided
• 2 teaspoons cornstarch
• 1 1/2 cups heavy cream
• 1 tablespoon confectioners sugar
• cinnamon, for garnish

Directions

• To make the ice cream, heat 1 cup of the heavy cream, sugar and salt in a medium saucepan over medium-low heat, stirring occasionally. Once sugar is melted, remove from heat and stir in remaining cup of cream, milk and vanilla. Chill mixture in the refrigerator. Once chilled, freeze the mixture in your ice cream maker according to manufacturers instructions. Store in a freezer-safe container in the freezer until ready to serve.
• To make the caramel sauce, heat sugar in a medium saucepan over medium heat, stirring constantly. The sugar will start to clump and then melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn. Once sugar is melted add the butter. Be careful because the caramel will bubble when the butter is added. Stir the butter into the caramel until melted, about 2 to 3 minutes.
• Very slowly, pour heavy cream into caramel while stirring. Be careful because the mixture will rapidly bubble and/or splatter when heavy cream is added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils. Remove from heat and allow to cool.
• To make the apple topping, heat the butter in a medium-large skillet. Stir in the apples, sugar and cinnamon. Heat until the fruit begins to release its juices. Add ½ cup of water to the pan and bring the mixture to a low simmer. Cook until the apples are just fork tender but not mushy. In a small bowl, combine the remaining 2 tablespoons of water with the cornstarch, and whisk lightly until smooth. Add the cornstarch mixture to the apples and cook 1-2 minutes more, until the mixture has thickened. Let cool thoroughly.
• To make the whipped cream, in the bowl of a stand mixer fitted with the whip attachment (you can also use a hand mixer) add the heavy cream. Beat on high speed until soft peaks form. Add the confectioners sugar and whip until stiff peaks form.
• To assemble the sundaes add two or three scoops of ice cream to a small bowl or multiple bowls. Top each sundae with cinnamon apples, caramel sauce and whipped cream. Garnish with a dash of cinnamon and serve immediately. Store any leftover caramel in a sealed jar in the refrigerator for up to 2 weeks. Reheat caramel briefly before using to achieve the right consistency.