apple pie ice cream with salted honey caramel sauce

Instructions

1. Freeze ice cream insert if necessary at least 24 hours in advance.

Prepare apple Pie swirl:

1. Stir apple, brown sugar, cinnamon, allspice and salt in a medium saucepan. Place over medium heat, cover and cook, removing lid to stir often, until the apples are tender, and the brown sugar sauce is thickened, 5 to 8 minutes.
2. Spread apple pie mixture out in a rimmed baking dish and refrigerate until cold, about 1 hour.

Meanwhile, prepare ice cream custard:

1. Pour whipping cream into a small dish. Sprinkle gelatin over the cream to “bloom.” Set aside. Slit vanilla bean in half lengthwise, and scrape out seeds with the back of a knife. Scrape vanilla beans into a medium saucepan. Add pod and milk and place over medium-high heat. Heat until the milk mixture is steaming hot. Remove from heat. Whisk yolks and sugar in a medium bowl. Gradually pour in milk, whisking constantly. Return mixture to the saucepan and heat over medium-low heat, stirring with a wooden spoon, until the mixture thickens and coats the back of the spoon. You can tell it is ready by dipping a spoon into the custard, and then run your finger across the spoon, if it leaves a clean line, the mixture is thickened or nape. Remove from the heat and whisk in gelatin mixture until smooth. Pour custard through a fine mesh sieve into a medium bowl. Set bowl into an ice bath to cool quickly, or transfer to refrigerator. Stir occasionally to speed cooling process.
2. Add ice cream custard to the ice cream maker and process according to manufacturers instructions. When the ice cream is firm transfer ½ to a metal loaf pan. Dallop half of the apple mixture on the ice cream. Add second layer of ice cream, and then top with the remaining apple mixture. Swirl and gently stir with a clean knife. Freeze until it is solid, about 4 hours.

Prepare Salted Honey Caramel sauce:

1. Stir ½ cup sugar and water in a clean dry saucepan. Add honey and stir to combine. Place saucepan over medium heat, and heat stirring frequently until the sugar has melted. Put an inch or so of water in a mug with a clean pastry brush. Brush sides of the saucepan down with the wet brush to wash any sugar crystals into the syrup.
2. Leave syrup undisturbed once it comes to a boil and all sugar crystals are dissolved. Let boil until it reaches 310 degrees F. Remove from heat and add whipping cream (mixture will bubble vigorously.) Stir to combine and add salt. Stir and let cool before serving.
3. Serve ice cream with caramel sauce.