Cushman Apple Ice Cream
Try out this new twist on ice cream featuring The Farmer’s Cow apple cider and local apples. From the Smith and Cushman families at Cushman Farms in North Franklin.
This recipe requires an ice cream maker.
Ice Cream ingredients
- 2 cups The Farmer’s Cow cream
- 2 cups The Farmer’s Cow whole milk
- 2 cups apple cider
- 3/4 cup sugar
- 1 vanilla bean or 1 tbsp vanilla extract
- 6 The Farmer’s Cow egg yolks
- 3 Tbsp butter
- 2 granny smith apples, cut into 1/4 inch (1 cm) pieces
- 1 1/2 cups brown sugar
First combine the cream, milk, apple cider and sugar in a large stockpot. Stir in the sugar. Split and scrape the insides of the vanilla bean into the mixture. Heat until steaming, but NOT boiling. do not let this boil!
Whisk the egg yolks until uniform in color then temper. When the eggs are thoroughly warmed, add them to the cream mixture. Cook, stirring frequently, until thickened without letting the mixture boil. When the mixture is thickened, but not to the point of a custard, allow to cool completely.
Following the manufacturers instructions on your ice cream maker, make ice cream from this cooled mixture. While the ice cream is churning away, make the caramel apple swirl. Begin by melting the butter in a pot. When melted add the apple pieces and cook until soft. Add the brown sugar and cook until the sugar is dissolved and slightly darkened. Be careful not to burn the sugar or allow it to heat so much it turns brittle when cooled. Allow to cool completely. When the ice cream is done churning, move it to a container to freeze and harden (or leave it in the churning container if the instruction manual says that’s okay). Quickly stir in the cooled caramel apple mixture until just combined. Be careful not to overmix! You want streaks of caramel apple goodness. Place in the freezer and freeze until hardened. Eat.