Ingredients:

  • 2 cups (300g) Granny Smith apples, peeled and finely diced
  • 3 tbsp (42g) unsalted butter
  • 1/4 cup (50g) brown sugar
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15ml) lemon juice
  • 2 cups (480ml) heavy cream
  • 1 cup (240ml) whole milk
  • 3/4 cup (150g) granulated sugar
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp (1g) ground cinnamon
  • 1g salt
  • 1 cup (100g) graham cracker crumbs

Instructions:

  1. Sauté the butter in a saucepan over medium heat. Add the diced apples, brown sugar, cinnamon, and lemon juice. Cook, stirring occasionally, until the apples are mahogany-colored and the liquid has reduced to a thick, syrupy glaze (about 10–12 minutes). Transfer to a bowl and refrigerate until completely cold.
  2. In a large bowl, whisk together the granulated sugar, cinnamon, and salt. Slowly pour in the whole milk and heavy cream, whisking until the sugar has completely dissolved. Stir in the vanilla extract. Cover and chill in the refrigerator for at least 2 hours.
  3. Pour the chilled cream mixture into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
  4. In the final 2 minutes of churning, fold in the chilled apple reduction and the graham cracker crunchies.