Apple Ice Cream

1. Pre-freeze the ice cream machine as directed by the manufacturer.

For the Apple Filling:

1. Peel and dice the apples into small pieces (about the size of a dime) and squeeze a lemon over top and stir to combine.
2. Combine the dry ingredients and then toss together with the apples until fully coated. Pour the maple syrup overtop and gently stir.
3. Heat apples on the stove over medium heat for 15-20 minutes until soft. Stir occasionally, add 1 tablespoon of water at a time as needed to prevent sticking. Cook until the apples are fork-tender and the sauce has thickened. Chill completely.
4. Once chilled, use a food processor to shred the apple filling into small pieces, the smaller the better.

For the Ice Cream Base

1. In a medium-sized saucepan, combine the whole milk and all the remaining ingredients except the heavy cream, vanilla extract, and bourbon. Heat over medium-low heat, stirring frequently just until the dry ingredients are dissolved. Do not allow the mixture to boil.
2. Remove from the heat and transfer to a heat-proof bowl. Stir in the heavy whipping cream, vanilla, and bourbon, mixing to combine. Cover the top of the mixture with plastic wrap and refrigerate for a minimum of 2-3 hours until the mixture is completely rechilled.
3. Churn the ice cream base according to the manufacturer’s instructions, this should take around 20-30 minutes. During the last couple of minutes, add the shredded apple filling, and reserve a couple tablespoons to stir in by hand. Transfer the ice cream to a freezer-safe container, laying in the remaining apple filling. Freeze for 4-6 hours before scooping.