Bourbon Salted Caramel Apple Pie Ice Cream

Lots of updates today and super important too.

Bourbon Salted Caramel Apple Pie Ice Cream // The Bite-Sized Baker

First things first, I am officially a Belieber. I know I am late to the game, but have you listened to Justin Bieber’s new album, “Purpose”?! I am like a 14-year-old fangirl over here and “Love Yourself” is currently on repeat in this household… I even went as far as following the Biebs on Instagram and buying his entire album on iTunes, which is actually the first time I have ever bought an album on iTunes– so there’s that.

Bourbon Salted Caramel Apple Pie Ice Cream // The Bite-Sized Baker

Next up, Dance Moms! I realized I didn’t actually watch the entire Dance Moms series because Netflix only offers a highlight reel of the first and second season so I missed the entire third and fourth season! Needless to say, I have many hours of watching Dance Moms ahead of me and I am psyched. Also, I have been begging my sisters and friends to start watching it so I have someone to discuss the drama with, but so far no takers. Anyone else out there a Dance Moms fan? Anyone??

Bourbon Salted Caramel Apple Pie Ice Cream // The Bite-Sized Baker

We celebrated Thanksgiving a week early this year and it went OK. True to form, Tony ended up inviting double the amount of people I originally planned for so I was in a bit of a mood from the start. However, I was able to snag a 16-pound turkey from my butcher and I trussed the turkey and used the cheesecloth method to keep it nice and moist… I made the mistake of buttering my turkey before trussing it and THAT got really messy… Fortunately, only my friend, Lara was there to witness me molesting a 16-pound turkey. The cheesecloth worked great and the best part was that I didn’t even need to brine the turkey ahead of time! I ended up cooking all the side dishes the day of, which made things a bit chaotic in the kitchen, and I fudged up the gravy…

I was kind of pressed for time and I thought it wasn’t totally necessary to separate the fat before creating my roux and it was just a coagulated mess… Next year, I will be investing in THIS… and perhaps a new kitchen that will allow me to host 8 people?? Anyway, I made the Salted Caramel Apple Pie for dessert again and that turned out fantastic and I haven’t been able to stop thinking about it since.

Bourbon Salted Caramel Apple Pie Ice Cream // The Bite-Sized Baker

All I want is PIE. I have been brainstorming nonstop different pies to bake for Christmas because all I want to do is bake a pie using snowflake pie crust cutters… Unfortunately, this dream will have to wait until I go home and hit up Williams Sonoma so I had to improvise with Bourbon Salted Caramel Apple Pie Ice Cream in the meantime.

Bourbon Salted Caramel Apple Pie Ice Cream // The Bite-Sized Baker

Johnny Appleseed, this ice cream was outstanding. It’s creamy, boozy, sweet, salty, spicy, and crunchy. It’s like eating a slice of apple pie with a scoop of ice cream, but with booze… and caramel… and an excessive sprinkling of streusel on top. There’s really not much else to say because if you love pie and you love ice cream, then you will love this seasonal ice cream flavor for you. It may be December 1st today thus officially marking the start of Christmas season, but in my humble opinion every season is ice cream season. Enjoy!

Bourbon Salted Caramel Apple Pie Ice Cream

Yield: 1 quart

Prep Time: 8 hours

Cook Time: 15 minutes

Ingredients:

Salted Bourbon Caramel Sauce:

  • ½ cup granulated sugar
  • 2 tablespoons water
  • ¼ cup heavy cream
  • 1½ teaspoons bourbon
  • Pinch of fine sea salt

Bourbon Apples:

  • 2 large (3 medium) apples, cut into 1-centimeter cubes
  • 2 tablespoons light brown sugar, packed
  • ¼ cup bourbon
  • 2 teaspoons ground cinnamon
  • ⅛ nutmeg
  • ⅛ cloves
  • Juice of ½ lemon
  • 1 teaspoon vanilla extract

Crisp Streusel:

  • 4 ounces (110 grams) unsalted butter, cut into ½-inch cubes and chilled
  • ¾ cup all-purpose flour
  • ⅛ teaspoon ground cinnamon
  • ¼ cup plus 2 tablespoons light brown sugar, packed
  • ¼ teaspoon fine sea salt
  • ¾ cup old-fashioned oats

Bourbon Ice Cream:

  • 2 cups whole milk
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1½ ounces (3 tablespoons) cream cheese, softened
  • ¼ teaspoon fine sea salt
  • 1¼ cups heavy cream
  • ½ cup granulated sugar
  • 2 tablespoons light corn syrup
  • ¼ cup bourbon

Directions:

  1. To make the salted bourbon caramel sauce, combine the sugar and water in a small saucepan over medium-high heat. Continue swirling the pan, but not stirring until the mixture reaches a dark amber (10-12 minutes). Remove from heat and gradually whisk in heavy cream, bourbon, and salt. Let cool completely, transfer to heat-proof jars, and refrigerate until ready to use.
  2. To make the bourbon apples, combine cubed apples, brown sugar, bourbon, cinnamon, nutmeg, cloves, and lemon juice in a medium saucepan over medium-high heat. Continue cooking until apples are soft and mushy (20-25 minutes). Let cool slightly and transfer to food processor and pulse a few times until mixture resembles apple sauce and small chunks of apple remain. Let cool completely and refrigerate until ready to use.
  3. To make the crisp streusel, preheat oven to 350 degrees F. Put all the ingredients except the oats in a bowl and blend by rubbing the dry ingredients into the butter with your fingertips. Work quickly so that the butter does not melt. When the mixture looks like coarse sand, add the oats and mix well. Spread out on an ungreased baking sheet. Break apart any large clumps into crumbs about ¼ to ½ inch in size. Bake for 30 to 35 minutes, until toasted and browned, stirring occasionally to prevent burning, especially in the corners, and to turn over the unbaked portions. Let cool completely, and then freeze until ready to use. The streusel can be frozen for up to 1 month.
  4. To make the ice cream, mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water.
  5. Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes precisely. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from heat.
  6. Gradually whisk the hot milk mixture into the cream cheese until smooth. Stir in bourbon. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
  7. Pour the ice cream base into the frozen canister and spin until thick and creamy.
  8. After churning, pack into a storage container alternating it with layers of salted bourbon caramel sauce, apple bits, and crisp streusel. Press a sheet of parchment paper directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least four hours.
recipe adapted from Jeni's Splendid Ice Creams At Home and Broma Bakery.