Time references: The ice cream takes about 30-40 minutes for initial prep, then 3 hours for chilling (1 hour at room temp, 2 hours in fridge). Then it takes 25 minutes to churn for soft-serve consistency. If you desire it to be classic ice cream texture, then give time for it to harden in the freezer for 3-5 hours after churning.

1. Pre-freeze: ***Make sure your ice cream bowl has been frozen for at least 24 hours (this is for the Cuisinart ICE-70 Series).
2. Making the ice cream: In a large saucepan, mix together the milk and cream. Heat over medium heat, stirring with a whisk often, until steaming or very lightly simmering. Do NOT allow a rolling boil.
3. In a large bowl using an electric mixer, beat the egg yolks with the maple syrup, ground cinnamon, vanilla extract, and salt until it lightens in color.
4. Once the cream/milk mixture is steaming: Using a hand whisk, start whisking the maple syrup mixture and very slowly pour 1/3 of the steaming milk/cream into the bowl. Whisk for a few seconds. Then, while continuing to whisk, slowly pour another 1/3 into the bowl. Then, pour everything back into the saucepan and place over LOW heat on the stove. Stir constantly on low heat for 2 minutes. Do not let it boil or the eggs will overcook.
5. Strain: Remove from heat and pour the mixture through a fine mesh sieve into a large bowl. This will remove any pieces of egg that may have overcooked.
6. Let it cool: Let it cool at room temperature for an hour. Then place in the refrigerator for 2-3 hours to fully chill.
7. Make the apple mixture: I sauté the apples in a pan to reduce their moisture content and soften them. This helps prevent them from freezing solid in the ice cream and being too icy. Dice the apple very small (about 1/4-3/8″, which will also help them not become too icy in the ice cream. Preheat a pan to medium heat with butter. Add the diced apple, 2 Tbsp coconut sugar, and 1/4 tsp of cinnamon. Sauté for about 5-7 minutes. Put in the refrigerator and let it cool fully before adding to the ice cream.
8. Churn the ice cream: Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix 25-30 minutes until thickened (or according to your ice cream maker). Add the apples during the last couple minutes of churning.
9. You can serve as soft-serve, or transfer the ice cream to an ice cream container and place in the freezer for 3-5 hours to harden before serving.

Modifications and variations:

• Use apple jam instead of fresh apples for more apple flavor throughout.
• Omit the apples for just a Maple Cinnamon Ice Cream – I absolutely LOVE this version and plan to post it on my website as it’s own recipe because it’s just that good!
• Substitute coconut sugar in place of the maple syrup if that’s what you prefer! Coconut sugar gives more of a “golden” brown sugar flavor, and it makes the ice cream more of a taupe/brown color instead of cream. It’s absolutely delicious! I do find that coconut sugar is slightly less sweet than maple syrup, so you can increase it to 3/4-1 cup if desired!
• For a lighter ice cream, you can use 2 cups heavy cream and 1 1/2 cups whole milk. Keep in mind it won’t be as creamy.