Salty Cinnamon Apple Ice Cream

Whisk the egg yolks in a mixing bowl with the granulated sugar until thick and light yellow; a handheld electric mixer makes this step simple and quick.

Combine the cream, milk and fine sea salt in a small saucepan over medium heat. Cook for about 5 minutes, stirring until the salt has dissolved and the mixture is hot but has not come to a boil. Remove from heat.

Whisking constantly, gradually pour about 1/4 cup of the hot cream mixture into the yolk-sugar mixture, mixing until the liquids are well incorporated and the egg yolks are warmed. Gradually whisk in another 1/4 cup of the hot cream mixture; the goal is to temper the yolks so they don’t solidify or scramble.

Pour the combined cream-yolk mixture into the remaining hot cream mixture in the saucepan, whisking to incorporate. Place the saucepan over medium-low heat; cook gently until the mixture registers 170 degrees on an instant-read thermometer. Whisk in the brown sugar, cinnamon, cloves, nutmeg and the flaked or coarse sea salt.

Strain through a fine-mesh strainer into a container with a tight-fitting lid; you can push through any salt and discard any remaining solids. This is your ice cream base. Cool to room temperature, then cover and refrigerate for at least 4 hours or up to overnight.

Pour the chilled ice cream base into an ice cream maker and churn for about 20 minutes.

Meanwhile, peel and core the apple; cut it into small dice (about 3/4 cup). Cover and keep refrigerated until ready to use.

After the 20 minutes of churning (once the ice cream has begun to freeze), stop the machine to add the chilled, diced apple. Then continue to churn (as directed, per the manufacturer’s directions).

The ice cream is done once it reaches a loose soft-serve consistency. Scoop it into a freezer-safe container; seal and freeze for at least 4 hours before serving.