Brown Sugar Cinnamon Custard

Recipe by: Kai Kani

Apple Pie inspired ice cream with spiced caramelized apples and a cinnamon crumble folded in.

Make This Recipe

Cinnamon Vanilla Bean Custard

4 cups half & half

3/4 cup brown sugar

2 cinnamon sticks

1 vanilla bean

6 Eggland's Best eggs, large (yolks only)

1 1/2 tsp ground cinnamon

1/4 tsp nutmeg, freshly grated

1/2 tsp salt

1 tsp vanilla extract

Caramelized Apples

3 pink lady apples , peeled & diced

3 tb unsalted butter

2 tb brown sugar

1/4 cup water

1/2 tsp ground cinnamon

1/4 tsp ground clove

1/4 tsp ground ginger

1/4 tsp nutmeg, freshly grated

Pie Crumble

3/4 cup all-purpose flour

1/2 cup brown sugar

1 tsp ground cinnamon

1 tsp salt

6 tb unsalted butter, melted

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In a saucepan, combine the half & half, sugar, cinnamon sticks and vanilla bean. Bring to a simmer. In a bowl whisk the egg yolks, ground cinnamon, nutmeg, salt and vanilla extract. Slowly whisk in the hot milk mixture to temper to egg yolks. Pour this back into the pot and cook until it reaches 180 F. Strain the custard and cool completely. Churn in your ice cream maker. In a pan, melt the butter and brown sugar. Add in the apples and water. Cook for 5 minutes. Add in the spices and continue cooking for another 5 minutes. Set aside to cool.
In a pan, melt the butter and brown sugar. Add in the apples and water. Cook for 5 minutes. Add in the spices and continue cooking for another 5 minutes. Set aside to cool.
In a bowl, combine all of the ingredients and mix until a crumble forms. Lay the mixture out onto a baking sheet and bake at 350 for 15-20 minutes.
Once the ice cream is churned, fold in the caramelized apples and the crumble. Freeze the ice for a few hours to set.