Be sure to freeze the ice cream maker’s container well in advance of making this recipe. Ideally, make the charoset in advance as well, preferably a day ahead but making it the day of is fine.
In a sauce pan, combine with a nice whisking the milk, cream, honey, and salt, warming gently on medium-low until steam is rising.
Add the egg yolks to a small bowl and when the milk mixture is warmed, temper the egg yolks. Do this by ladling some of the warmed milk slowly into the egg yolks while briskly whisking. This keeps the yolks from cooking into clumps. Add about 3/4 to 1 cup total to the yolks.
Pour the tempered egg mix through a fine mesh strainer into the sauce pan and turn the heat up to medium-high. Whisk constantly for about 20 minutes until the custard coats the back of a spoon thickly. Remove the pan from the heat and stir in the vanilla.
Set up an ice bath to cool the custard quickly with a large bowl filled with ice and water, pouring the custard into a smaller bowl and insetting it into the ice. Conversely, you can cover the custard with plastic directly on the surface and chill in the refrigerator for several hours or overnight.
Once the custard has cooled, add it to the ice cream maker and churn according to the manufacturer’s directions, about 20-25 minutes.
To make the charoset, begin by toasting the walnuts until they are mildly fragrant. Combine the apples, walnuts, honey, cinnamon, sea salt, and wine in a small bowl and stir.
When the ice cream is ready, scoop it into a freezable container and add the charoset. Using a big spoon or spatula, stir and swirl the mix into the ice cream. Cover with a piece of wax paper directly onto the surface of the ice cream and place in the freezer to set up for a few hours.
Notes
For a softer bite and richer apple flavor, try cooking a portion or all of the apples ahead of making the charoset. The wine can be increased to 1/4 cup. Optional: add 1 tsp of cinnamon to the ice cream base.Adapted from Kale & Caramel