Homemade Applesauce and Roasted Cinnamon Ice Cream

Salted-Caramel-Sundaes
Serves 8

Homemade applesauce or store-bought
2 cups heavy cream, or pareve whipping cream
2 cup half and half, or non-dairy milk, soymilk, coconut milk or almond milk
¾ cup sugar
2 teaspoons roasted cinnamon or cinnamon
1/8 teaspoon salt
2 eggs
1 teaspoon vanilla extract

Mix cream, half-and-half (or pareve equivalents), sugar, roasted cinnamon and salt in medium saucepan. Bring to simmer on medium heat. Beat eggs in medium bowl. Gradually add 1 cup of the hot cream mixture, whisking until well blended. Gradually whisk this mixture back into the remaining cream mixture in the saucepan. Cook and stir on medium-low heat 2 to 3 minutes or until mixture thickens and coats the back of a spoon. Strain custard into medium metal bowl. Stir in vanilla.

Place bowl over ice water bath. Stir custard occasionally until cooled.
Refrigerate at least 3 hours or until well chilled. Pour into an ice cream maker. Freeze according to manufacturer’s directions. Alternatively, freeze for 45 minutes. Puree with an immersion blender and re-freeze for 45 minutes. Repeat with immersion blender and freeze again. Repeat 2 more times. Freeze until ready to serve.

Warm applesauce and serve with cinnamon ice cream.

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