Ingredients:

  • 2 cups (300g) peeled and finely diced Granny Smith or Honeycrisp apples
  • 2 tbsp (28g) unsalted butter
  • 1/4 cup (50g) light brown sugar, packed
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 2 cups (480ml) heavy cream, chilled
  • 1 cup (240ml) whole milk
  • 3/4 cup (150g) granulated sugar
  • 1 tbsp (15ml) vanilla extract
  • 1/2 tsp (3g) sea salt
  • 1 cup (200g) granulated sugar
  • 6 tbsp (85g) unsalted butter, room temperature
  • 1/2 cup (120ml) heavy cream, warmed
  • 1 tsp (6g) flaky sea salt

Instructions:

  1. Melt 2 tbsp butter in a large skillet over medium heat. Add diced apples, brown sugar, cinnamon, and 1/4 tsp salt. Cook for 8–12 minutes until apples are tender and glazed. Remove from heat and cool completely in the refrigerator.
  2. In a medium saucepan, combine whole milk, 150g granulated sugar, and 1/2 tsp sea salt. Heat over medium until sugar is dissolved without boiling.
  3. Remove the milk mixture from heat and whisk in the chilled heavy cream and vanilla extract. Cover and refrigerate for at least 6 hours or overnight.
  4. Prepare the salted caramel by melting 200g sugar in a saucepan until amber, whisking in 85g butter, warmed heavy cream, and flaky sea salt until smooth. Cool completely.
  5. Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer's instructions.
  6. During the final few minutes of churning, fold in the cooled sautéed apples. Transfer to a freezer container and swirl in the salted caramel ribbon using a knife or spatula. Freeze until set.