This no-churn ice cream combines apple pie and ice cream into one satisfying dish.
Yields 1.5 quarts
Toss the apples in lemon juice and set aside.
In a saucepan over medium heat, melt the butter. Add the brown sugar, cinnamon, and nutmeg and mix together.
Add in the apples and cook them down. This should take about 10 minutes or so. Remember to keep stirring the apple mixture occasionally.
Allow the filling to cool slightly, then cover it with plastic wrap and put in the refrigerator to cool completely.
Using your stand mixer fitted with the whisk attachment, whip the heavy whipping cream until stiff peaks form, about 10 minutes.
Meanwhile, in a medium-sized bowl add the sweetened condensed milk, cinnamon, and crushed graham crackers. Whisk to combine.
Add the condensed milk mixture to the whipped cream and whisk to combine.
Fold the cooled apple pie filling into the ice cream and store in an airtight container for at least six hours.
Cook the apples to your liking. If you like more of a bite to your apple pie filling, then cook them less. If you like them softer, then cook them more.
Make sure the apple pie filling is cold before adding it to the ice cream.
Tossing the apples in lemon juice slows down the browning process once the apple is cut. Be sure not to skip this step, or you can save the apple dicing to the very last step.