Apple Ice Cream in 25 Minutes

Instructions:

1. Place diced apples, maple syrup, cinnamon, and lemon juice in a skillet over medium heat.
2. Sauté for 8–10 minutes until the apples are mahogany-colored and the liquid has reduced to a thick, syrupy glaze.
3. Remove from heat and stir in the salt.
4. Allow the apple mixture to cool completely to room temperature to prevent melting the cream base.
5. Pour the cold heavy whipping cream into a chilled mixing bowl and beat on high speed until stiff peaks form.
6. In a separate bowl, gently whisk together the sweetened condensed milk, vanilla extract, and nutmeg until smooth.
7. Using a silicone spatula, gently fold the condensed milk mixture into the whipped cream using a cut-and-fold motion to maintain aeration.
8. Gently swirl in the cooled apple reduction, leaving visible ribbons for a marbled effect.
9. Pour the mixture into a 9x5 inch metal loaf pan or airtight freezer container and smooth the top.
10. Cover with plastic wrap pressed directly onto the surface and freeze for at least 6 hours.