Apple Crisp Ice Cream for 10 Scoops

Instructions:

1. Melt butter in a skillet over medium heat. Add diced apples and sauté for 5 minutes until they begin to soften.
2. Stir in brown sugar, cinnamon, and lemon juice. Simmer for another 5–8 minutes until the liquid reduces into a deep amber syrup and the apples are tender. Remove from heat and chill completely.
3. Preheat oven to 350°F (175°C). In a small bowl, combine oats, flour, brown sugar, and salt. Rub in the cold butter with your fingertips until the mixture resembles coarse crumbs.
4. Spread the oat mixture on a baking sheet and bake for 8–10 minutes until fragrant and golden brown. Let the crumble cool entirely.
5. In a large bowl, whisk together the granulated sugar, salt, and vanilla extract into the whole milk until the sugar is fully dissolved. Stir in the heavy cream.
6. Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions (usually 20–25 minutes) until it reaches a thick, soft-serve consistency.
7. While the ice cream is still soft, gently fold in the chilled apple reduction and the cooled oat crumble using a rubber spatula, leaving streaks and clusters.
8. Transfer the ice cream to an airtight container and freeze for at least 6 hours to harden.