Ingredients:

  • 300g Granny Smith apples, peeled and finely diced
  • 42g unsalted butter
  • 100g light brown sugar, packed
  • 2g ground cinnamon
  • 15ml lemon juice
  • 480ml heavy cream, chilled
  • 240ml whole milk
  • 150g granulated sugar
  • 5ml vanilla extract
  • 1g ground cinnamon
  • 1g salt
  • 120g graham cracker sheets, crushed into small chunks
  • 28g melted unsalted butter
  • 8g brown sugar
  • 1g ground cinnamon

Instructions:

  1. Melt the butter in a skillet over medium heat. Add diced apples, brown sugar, cinnamon, and lemon juice. Cook, stirring occasionally, for 8–10 minutes until the apples are tender and the sauce has reduced to a thick, mahogany-colored glaze. Remove from heat and cool completely to room temperature.
  2. Toss crushed graham crackers with melted butter, brown sugar, and cinnamon in a small bowl. Spread on a tray and toast in the oven at 350°F (175°C) for 5 minutes until fragrant. Let cool completely.
  3. In a large bowl, whisk together the whole milk, sugar, cinnamon, and salt until the sugar is dissolved.
  4. Stir in the chilled heavy cream and vanilla extract until well combined.
  5. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
  6. Using a rubber spatula, gently fold the cooled caramelized apples and toasted graham cracker shards into the churned ice cream.
  7. Transfer to an airtight freezer container and chill for 4 hours before serving.