Quick Recipe Version (TL;DR)
Quick Ingredients
- Roasted apples: 2 medium apples, peeled and diced; 1 tablespoon unsalted butter; 1 tablespoon honey; 1 teaspoon lemon juice; 1/2 teaspoon ground cinnamon; 1 pinch fine sea salt
- Custard base: 2 cups heavy cream, divided; 1 cup whole milk; 5 large egg yolks; 1/4 cup granulated sugar; 1/3 cup honey; 3/4 cup smooth apple butter; 1 teaspoon ground cinnamon; 1/4 teaspoon fine sea salt; 1 1/2 teaspoons vanilla extract
Do This
- 1. Heat oven to 375°F and roast diced apples with butter, honey, lemon, cinnamon, and salt for 18 to 22 minutes; cool completely.
- 2. Warm 1 cup heavy cream, whole milk, cinnamon, and salt to 165°F until steaming.
- 3. Whisk egg yolks, sugar, and honey, then slowly temper with the hot dairy.
- 4. Cook the custard over medium-low heat to 170°F to 175°F, stirring constantly.
- 5. Strain, then whisk in remaining 1 cup cream, apple butter, and vanilla; chill at least 4 hours.
- 6. Churn for 20 to 25 minutes, fold in the roasted apples, and freeze for at least 4 hours before scooping.
Why You’ll Love This Recipe
- Cozy bakery flavor: Cinnamon, honey, apple butter, and roasted apples taste like apple pie tucked into creamy homemade ice cream.
- Extra smooth custard: Egg yolks, cream, and a short blend with apple butter create a lush, scoopable texture.
- Real apple pieces: The apples are roasted until tender and caramelized so they stay pleasantly chewy instead of icy.
- Make-ahead friendly: The custard base and roasted apples can be prepared the day before churning.
Grocery List
- Produce: 2 medium firm-sweet apples, 1 lemon
- Dairy: Heavy cream, whole milk, unsalted butter, large eggs
- Pantry: Smooth apple butter, honey, granulated sugar, ground cinnamon, fine sea salt, vanilla extract
Full Ingredients
For the Roasted Apple Pieces
- 2 medium firm-sweet apples, such as Honeycrisp, Pink Lady, or Braeburn, peeled, cored, and diced into 1/4-inch pieces, about 2 cups or 300 g
- 1 tablespoon unsalted butter, melted
- 1 tablespoon honey
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 1 pinch fine sea salt, about 1/16 teaspoon
For the Cinnamon-Honey Apple Butter Custard
- 2 cups heavy cream, divided
- 1 cup whole milk
- 5 large egg yolks
- 1/4 cup granulated sugar
- 1/3 cup honey
- 3/4 cup smooth, thick apple butter
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1 1/2 teaspoons vanilla extract
Optional Garnishes for Serving
- 1 to 2 tablespoons honey, for drizzling
- 1/4 teaspoon ground cinnamon, for dusting
- 2 tablespoons toasted chopped pecans, for crunch
Step-by-Step Instructions
Step 1: Prepare the equipment
If using a canister-style ice cream maker, freeze the bowl for at least 24 hours before churning. Heat the oven to 375°F and line a rimmed baking sheet with parchment paper. Set out a medium saucepan, a heatproof mixing bowl, a whisk, a silicone spatula, a fine-mesh sieve, an instant-read thermometer, and a freezer-safe 1-quart container or 9-by-5-inch loaf pan.
Step 2: Roast the apple pieces
Place the diced apples on the prepared baking sheet. Add the melted butter, 1 tablespoon honey, lemon juice, 1/2 teaspoon cinnamon, and a pinch of salt. Toss until every piece is lightly coated, then spread the apples into a single layer.
Roast at 375°F for 18 to 22 minutes, stirring once halfway through, until the apples are tender, glossy, and lightly caramelized around the edges. The pieces should be soft but not mushy. Let them cool on the baking sheet for 15 minutes, then transfer to a small bowl and refrigerate until completely cold.
Step 3: Warm the cinnamon dairy
In a medium saucepan, combine 1 cup of the heavy cream, the whole milk, 1 teaspoon ground cinnamon, and 1/4 teaspoon fine sea salt. Warm over medium heat for 5 to 7 minutes, stirring often, until the mixture is steaming and reaches about 165°F. Do not let it boil. Remove the pan from the heat.
Step 4: Whisk and temper the egg yolks
In a separate heatproof bowl, whisk the egg yolks, granulated sugar, and 1/3 cup honey for 60 to 90 seconds, until the mixture looks slightly lighter, glossy, and smooth. While whisking constantly, slowly drizzle in about 1 cup of the hot dairy mixture, adding it a little at a time so the yolks warm gently without scrambling.
Step 5: Cook the custard
Pour the tempered yolk mixture back into the saucepan with the remaining warm dairy. Cook over medium-low heat for 6 to 9 minutes, stirring constantly with a silicone spatula and scraping the bottom and corners of the pan. The custard is ready when it reaches 170°F to 175°F and coats the back of the spatula. If you run a finger through the coating, the line should hold clearly. Do not let the custard exceed 180°F, as it can curdle.
Step 6: Blend in the apple butter and chill
Place the remaining 1 cup heavy cream, 3/4 cup apple butter, and vanilla extract in a clean heatproof bowl. Set the fine-mesh sieve over the bowl and strain the hot custard through it to catch any cooked egg bits or cinnamon clumps. Whisk until the apple butter fully dissolves into the custard.
For the smoothest texture, use an immersion blender for 20 to 30 seconds, keeping the blade fully submerged to avoid splashing. Set the bowl into an ice bath and stir for 10 minutes to cool it quickly, then cover and refrigerate for at least 4 hours or overnight, until the base is 40°F or colder.
Step 7: Churn the ice cream
Pour the cold custard into your ice cream maker and churn according to the manufacturer’s instructions, usually 20 to 25 minutes. The ice cream should look thick and creamy, similar to soft serve. During the last 1 minute of churning, add the chilled roasted apple pieces. If your machine is very full, transfer the churned ice cream to a chilled bowl and gently fold in the apples by hand instead.
Step 8: Freeze until scoopable
Spoon the churned ice cream into a freezer-safe container or loaf pan. Smooth the top, press a piece of parchment paper directly onto the surface, and cover tightly with a lid or plastic wrap. Freeze at 0°F for at least 4 hours, until firm enough to scoop. Before serving, let the ice cream sit at room temperature for 5 to 10 minutes. Serve with a light honey drizzle, a dusting of cinnamon, or toasted pecans if desired.
Pro Tips
- Use thick apple butter: A dense, spoonable apple butter gives the custard deep apple flavor without adding too much water. If yours is loose, simmer it in a small saucepan for 5 to 8 minutes, stirring often, then cool before using.
- Dice the apples small: Keep the apple pieces about 1/4 inch so they freeze into tender bites rather than hard chunks.
- Watch the custard temperature: Pull it from the heat at 170°F to 175°F. A thermometer is the easiest way to avoid overcooking the eggs.
- Chill thoroughly before churning: A base that is 40°F or colder churns faster and makes smaller ice crystals, which means creamier ice cream.
- Add apples at the end: Folding the roasted apples in during the final minute keeps them evenly distributed and prevents them from being crushed.
Variations
- Apple pie crumble: Sprinkle 1/2 cup crushed cinnamon graham crackers or shortbread cookies over scoops just before serving for a pie-crust effect.
- Salted caramel apple butter ice cream: Layer 1/3 cup thick salted caramel sauce into the churned ice cream as you pack it into the container. Do not stir fully; leave visible ribbons.
- Ginger pecan apple butter ice cream: Add 1/4 teaspoon ground ginger to the custard with the cinnamon and fold in 1/2 cup toasted chopped pecans with the roasted apples.
Storage & Make-Ahead
Store the ice cream in an airtight freezer-safe container with parchment pressed directly against the surface to reduce ice crystals. It is best within 2 weeks but can be kept for up to 1 month. Let the container sit at room temperature for 5 to 10 minutes before scooping. To make ahead, prepare the custard base and roasted apples up to 2 days in advance; keep both covered in the refrigerator, then churn when ready.
Nutrition (per serving)
Calories: 414 kcal | Carbs: 41g | Protein: 4g | Fat: 27g | Saturated Fat: 16g | Fiber: 2g | Sugar: 36g | Sodium: 129mg | Cholesterol: 203mg
