Caramel Apple Pie Ice Cream

Peel and dice apples then add them to a skillet. Cook on medium heat on stove for 10 minutes until tender.

Once the apples are done on the stove add them to a blender or food processor and blend until smooth. Refrigerate until room temperature or cooler (about 1 hour).

Next take a small sauce pan and heat on low heat on the stove. Add milk and egg yolk and cook slowly for 5-10 minutes until the liquid thickens and begins to simmer. Refrigerate.

Meanwhile, add date paste, maple extra, and 1 tbsp milk to small blender and blend until smooth. Set aside.

Once your ingredients have cooled put all ingredients except the caramel mix and pecans in a medium bowl and mix. Add this mix to your ice cream maker and turn on.

Once the ice cream is done churning, remove it from the ice cream maker and slowly swirl spoonfuls of your caramel and pecans throughout the ice cream.

The ice cream will be very fluffy at this time, due to the vegetable glycerin. You can either serve it immediately or freeze for an additional few hours for a firmer, creamier treat. Enjoy!