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“Yummy sauteed apple, cinnamon, caramel topping and home made streusel... mmmm.... from Taste of Home magazine.”
2hrs 45mins

Ingredients Nutrition


  1. For streusel, combine the brown sugar, flour and cinnamon in a bowl; cut in 3 Tablespoons butter until mixture resembles coarse crumbs.
  2. Stir in pecans.
  3. Press into a 9 inch pie plate.
  4. Bake at 350F for 10-12 minutes or until the edges are browned.
  5. Cool slightly; break into small pieces.
  6. Cool completely.
  7. In a skillet, melt remaining butter.
  8. Stir in the apple, sugar and cinnamon.
  9. Cook for 8-10 minutes or until apple is tender; cool.
  10. In a large saucepan, heat the milk to 175F, stir in sugar until dissolved.
  11. Cool.
  12. In a large bowl, combine the milk mixture, cream and vanilla.
  13. Refrigerate for several hours or overnight.
  14. Fill cylinder of ice cream freezer two thirds full; freeze according to the manufacturer's directions.
  15. Refrigerate remaining mixture until ready to freeze.
  16. Add apple mixture to each batch of ice cream; freeze 5 minutes longer.
  17. Spoon a third of the ice cream into a freezer container.
  18. Top with a third of the streusel mixture.
  19. Drizzle with a third of the caramel topping.
  20. Repeat layers once.
  21. Top with remaining ice cream.
  22. With a spatula, cut through ice cream in several places to gently swirl layers.
  23. Cover; freeze overnight.
  24. Garnish with the remaining streusel and caramel topping.

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