Ingredients:

  • 2 cups (300g) Granny Smith apples, peeled and finely diced
  • 2 tbsp (28g) unsalted butter
  • 1/4 cup (50g) brown sugar
  • 1/2 tsp (1g) ground cinnamon
  • 1/4 tsp (0.5g) ground nutmeg
  • 1 tbsp (15ml) lemon juice
  • 1 cup (200g) granulated sugar
  • 6 tbsp (85g) unsalted butter, room temperature
  • 1/2 cup (120ml) heavy cream, warmed
  • 1 tsp (6g) flaky sea salt
  • 2 cups (480ml) heavy whipping cream, cold
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 1 tsp (5ml) pure vanilla extract
  • 1/4 tsp (1g) salt

Instructions:

  1. Melt 28g butter in a saucepan over medium heat.
  2. Add diced apples, brown sugar, cinnamon, nutmeg, and lemon juice.
  3. Simmer for 8-10 minutes, stirring occasionally, until the apples are tender and the liquid is a thick, mahogany colored syrup. Note: If it's still watery, keep simmering; this is the key to avoiding ice crystals.
  4. Remove from heat and cool completely.
  5. Heat granulated sugar in a heavy saucepan over medium heat, stirring constantly until it melts into a deep amber liquid.
  6. Immediately whisk in 85g butter until melted.
  7. Slowly pour in the warmed heavy cream. Note: The mixture will bubble violently — stay back and whisk steadily.
  8. Stir in the sea salt, remove from heat, and let the sauce cool to room temperature.
  9. Beat the cold heavy whipping cream in a chilled bowl until stiff peaks form.
  10. In a separate bowl, whisk together the sweetened condensed milk, vanilla, and salt.
  11. Gently fold the whipped cream into the condensed milk mixture using a spatula until no streaks remain.
  12. Fold in the cooled apple compote and salted caramel sauce. Note: Don't overmix; leave some ribbons of caramel for a better visual effect.
  13. Transfer the mixture to a freezer safe airtight container.
  14. Freeze for 6 hours or until set.