Ingredients:

  • 2 cups (300g) Granny Smith apples, finely diced
  • 1/2 cup (115g) unsalted butter
  • 1/2 cup (100g) light brown sugar, packed
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1g) ground nutmeg
  • 1 tbsp (15ml) lemon juice
  • 2 cups (480ml) heavy whipping cream, cold
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 1 tsp (5ml) pure vanilla extract
  • 1/4 tsp (1.5g) fine sea salt

Instructions:

  1. Melt the butter in a skillet over medium heat.
  2. Add the diced apples and sauté for 3-5 minutes until they begin to soften.
  3. Stir in the brown sugar, cinnamon, nutmeg, and lemon juice.
  4. Simmer for 10-12 minutes, stirring occasionally, until the mixture thickens into a syrupy, mahogany-colored jam. Remove from heat and let cool completely.
  5. In a chilled large bowl, beat the cold heavy whipping cream on medium-high speed until stiff peaks form.
  6. In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, and salt until smooth.
  7. Gently fold the whipped cream into the condensed milk mixture using a spatula until no white streaks remain.
  8. Pour half of the cream base into a 9x5 inch freezer-safe container and smooth the top.
  9. Spoon half of the cooled caramelized apple mixture over the cream and use a knife to gently swirl it in.
  10. Repeat with the remaining cream and the remaining apple swirl.
  11. Cover tightly with plastic wrap, pressing it directly onto the surface to prevent ice crystals, and freeze for 6 hours.