All the flavors of fall mixed into one cake, from the pumpkin butter in the mix, apple butter in the frosting, and the caramel sauce drizzled over the top.
APPLE CIDER CARAMEL SAUCE
• 1 C. Brown Sugar, packed
• 1/3 C. Heavy Cream
• 1/2 tsp. Vanilla
• 1/2 tsp. Kosher Salt
CARAMEL APPLE CHUNKS
• 3 Tbsp. Unsalted Butter
• 3 Apples, peeled, cored and diced into 1/2 inch chunks
• 1/2 tsp. Cinnamon
• 1 Tbsp. Sugar
• Pinch of Kosher Salt
• 1/2 C. Louisburg Apple Cider Caramel Sauce
CARAMEL APPLE NO-CHURN ICE CREAM
• 14 oz. can Sweetened Condensed Milk
• 1 tsp. Pure Vanilla Extract
• 1/2 tsp. Ground Cinnamon
• 2 C. Heavy Cream
• Caramel Apple chunks
Apple Cider Caramel Sauce: First, heat the apple cider in a saucepan set over high heat until reduced to a 1/2 cup. Next, add the brown sugar and bring to a boil. Reduce the heat to medium-high. Finally, add the heavy cream, vanilla, and salt and cook until it reaches 250º on a candy thermometer. Makes 1 cup of caramel sauce. You’ll need a 1/2 cup for the apples. Reserve 1/2 cup for serving. The caramel sauce can be stored in the refrigerator and gently warmed for serving.
Caramel Apple Chunks: Secondly, heat the butter over medium heat, until just golden brown with a slightly nutty aroma (foam will subside and you’ll see little brown flecks). Then, add the apples, cinnamon, sugar, and pinch of salt. Cook until softened, but not mushy. The apples should just begin to caramelize, about 10 minutes. Last, stir in half a cup caramel sauce and cool to room temperature.
Ice Cream: Whisk the sweetened condensed milk, vanilla, and cinnamon together in a large bowl. In a separate large bowl, whip the heavy cream until you have stiff peaks. Fold the whipped cream into the condensed milk mixture. Scrape 1/3 of the ice cream into a loaf pan and swirl 1/3 of the caramel apple mixture over the top. Repeat two more times, finishing with the apples. Last, cover with plastic wrap and freeze until firm, at least 5 hours. Serve with warmed, reserved caramel sauce.