Apple Butter Oatmeal Crisp Cream

Apple Butter Oatmeal Crisp Ice Cream brings together the nostalgic flavors of fall in every creamy bite My goal with this recipe was always to create something that feels like a cozy apple crisp but in cool scoopable form My family cannot get enough come September and not a crumb of oat topping remains

When I first experimented with this recipe I remember everyone hovering near the kitchen waiting to sneak bits of the crumble Now it is our must have treat when the leaves start to change

Ingredients

• Whole milk: gives a rich body without being too heavy Look for local or organic milk for best flavor
• Heavy cream: is essential for smooth scoopable ice cream Use fresh cream with a high fat content
• Granulated sugar: provides sweetness and helps with the creamy texture Make sure it is fully dissolved
• Pinch of salt: sharpens all the flavors and balances sweetness Use fine sea salt for best results
• Vanilla extract: brings a subtle warmth and ties together the apple and oats Reach for real vanilla if possible
• Large egg yolks: are key to a custard style base Choose the freshest eggs you can find for a rich color and flavor
• Apple butter: is the star here delivering deep apple flavor in concentrated form Use homemade or locate a high quality jar with real spices
• All purpose flour: in the oat crumb ensures the topping holds together after baking Use unbleached for better taste
• Old fashioned oats: give a chewy crisp texture to the crumb Avoid instant or quick oats since they can become mushy
• Light brown sugar: caramelizes beautifully in the oven and pairs with the apples and oats Choose one with soft clumps for maximum moisture
• Cinnamon: is what makes the oats feel like pie Go for true Ceylon if you are a cinnamon lover
• Unsalted butter: binds everything in the crumble and toasts the oats Use European style for richer flavor
• Salted caramel sauce: ups the decadence Drizzle just before serving for a sweet and salty bite

Step-by-Step Instructions

Prepare the Ice Cream Base:

In a large heatproof bowl set a mesh strainer over it and add one cup of heavy cream Set nearby for easy access during cooking

Heat the Dairy Mixture:

Gently heat the remaining heavy cream whole milk granulated sugar salt and vanilla in a saucepan over medium heat Stir often to dissolve the sugar and watch for gentle steaming not boiling

Temper the Egg Yolks:

In a separate bowl whisk together your egg yolks Slowly drizzle in about one cup of the hot dairy mixture whisking all the time to gently raise the temperature of the yolks

Cook the Custard:

Pour the tempered yolk mixture back into the saucepan with the rest of the hot liquid Cook over medium low heat stirring consistently with a wooden spoon until the mixture thickens and coats the spoon It should leave a clean trail when you run your finger along the back of the spoon

Strain and Chill:

Pour the cooked custard through the mesh strainer and into the bowl with the reserved cream This filters out any accidental bits of egg Cool the bowl in an ice bath so the custard comes down to room temperature more quickly

Blend with Apple Butter:

Add the cooled custard and apple butter to a blender Process until fully smooth and combined Pour into a large bowl cover and refrigerate at least several hours or overnight until well chilled

Mix Up the Oatmeal Crumble:

In a medium mixing bowl combine the flour oats brown sugar cinnamon and melted butter Pinch together with your fingertips until the mixture forms small clumps no larger than half an inch

Bake the Crumble:

Preheat your oven to 375 degrees Spread the crumble mix in a 9 by 13 inch baking pan in a single layer Bake about ten minutes until golden and crisp Let it cool completely on the pan

Churn the Ice Cream:

Following your ice cream machine’s instructions churn the apple butter custard base until thick and nearly scoopable

Layer and Freeze:

In a freezer safe container alternate layers of churned ice cream with generous handfuls of cooled oatmeal crumb Crumble helps maintain texture as the ice cream ripens in the freezer

Serve:

Scoop into bowls and top with salted caramel sauce or a dollop of whipped cream You can garnish with extra oat clusters if you have any left

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Adding the apple butter after chilling lets those autumn flavors shine I love the toasted oats for the chew and crunch this is what makes it truly taste like a classic crisp My kids always fight for stray bits of crumble at the bottom of the container

Storage Tips

This ice cream stores nicely in a freezer safe container with a tight lid for up to two weeks For best texture press a piece of parchment or plastic wrap directly on the surface before sealing This keeps ice crystals at bay and makes every scoop as creamy as the first day

Ingredient Substitutions

If you are out of heavy cream use all half and half for a lighter texture Gluten free all purpose flour works just as well in the crumble Dairy free options are possible by substituting coconut cream in the base and a vegan butter in the crumble but expect slightly different flavor

Serving Suggestions

For a Sundae bar top with roasted apples extra caramel toasted pecans or even a cinnamon dusting This is also wonderful sandwiched between oatmeal cookies for an unforgettable ice cream sandwich dessert

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Cultural and Seasonal Notes

Apple butter is a classic preserve in American and European country kitchens In the fall families would slow cook apples all day until deeply caramelized This recipe is my homage to those traditions using it as the focal flavor of dessert

Frequently Asked Questions

→ How do I keep the ice cream smooth?

Chill the custard overnight before churning and avoid overchurning to keep the ice cream velvety.

→ Can I use store-bought apple butter?

Yes, any high-quality apple butter works well and lends depth to the finished flavor.

→ Is the oatmeal crisp baked or raw?

The crumble is baked for a golden, crunchy texture, then cooled before mixing into the ice cream.

→ What toppings pair best?

Salted caramel sauce or fresh whipped cream both complement the sweet and spiced notes nicely.

→ Can I prepare the oatmeal crisp in advance?

Yes, once baked and cooled, the crisp keeps well in an airtight container for several days.

→ Is an ice cream maker required?

For the creamiest result an ice cream maker is recommended, though no-churn methods can be tried with adjustments.