CINNAMON APPLE ICE

Updated at: Fri, 22 Sep 2023 05:53:39 GMT

Step 1

Preheat your sous vide water bath to 85°C (185°F).

Step 2

In a large bowl, whisk together the egg yolks, sugar, honey, vanilla seeds or extract (if using), ground cinnamon, and salt until thoroughly combined. Whisk in the apple butter until well blended, then whisk in the cream and milk. Add the vanilla pod and cinnamon sticks (if using).

Step 3

Pour this ice cream base into a gallon-size freezer-safe ziplock bag and seal using the water displacement or table-edge method. I recommend the latter method for recipes with a relatively large amount of liquid.

Step 4

When the water reaches the target temperature, lower the bagged ice cream base into the water bath (making sure the bag is fully submerged) and cook for 1 hour.

Step 5

When the base is ready, transfer the bag to an ice water bath to chill for 45 minutes, or refrigerate the bag for at least 6 hours. Either way, the ice cream base must be fully chilled before freezing.

Step 6

When ready to freeze, pass the custard through a sieve and remove the vanilla pod (if used) and the cinnamon sticks. Freeze the custard base in an ice cream machine according to the manufacturer’s instructions, or freeze without an ice cream machine.

Step 7

Transfer the ice cream to an airtight freezer-safe container and place in the freezer. Because it lacks the stabilizers used in many commercial varieties, the texture of homemade ice cream is best if stored for no more than 1 week.

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