Apple Pie Ice Cream Bar with Brown Butter-White Chocolate Shell and Graham Cracker Streusel

METHOD:

For the Apple Pie Filling

In a large pot over medium heat, cook apples, stirring constantly until the water is cooked out. Stir in sugar, pectin, and vanilla seeds, cooking until combined. Add remaining ingredients and mix until combined. Transfer to a blender and purée. Cool completely.

For the Apple Juice Ice Cream Base:

In a medium pot, combine milk, cream, sugar, inverted sugar, and dextrose and bring to boil. Stir in milk powder. Temper milk mixture into the egg yolks. Strain base through a chinois and cool completely. Stir in apple juice.

For the Apple Pie Ice Cream:

In a large bowl, combine Apple Juice Ice Cream Base, Apple Pie Filling, cinnamon, and salt. Transfer to an ice cream machine or Pacojet and process and process according to manufacturer’s instructions.

For the Brown Butter Glaze:

In a large pot over medium heat, melt butter over medium heat; cook until browned. Pass brown butter through a chinois. In a large bowl, scale 500 grams browned butter and combine with white chocolate and salt. Place bowl over a bain marie and heat until melted. Stir to combine.

For the Graham Cracker Streusel:

Heat oven to 300°F. Cut butter into small cubes and chill. In a mixer fitted with a paddle, combine sugar, salt, and graham cracker crumbs. Add butter and mix on medium-low speed until combined. Line a sheet tray with parchment paper. Spread mixture on sheet tray and bake 18 minutes. Cool streusel. Break up any large pieces.

To Assemble and Serve:

Load spun Apple Pie Ice Cream into a piping bag and pipe into ice cream molds. Insert sticks and freeze. Unmold frozen pops and dip into Brown Butter Glaze, then immediately roll in Graham Cracker Streusel. Freeze to set coating.