1kg / 2lb3.27ozGranny Smith apples, peeled and diced into 1.25-cm / .5-in cubes
Ice Cream Base
3.01kg / 6lb10.17oz / 60.22%milk
586g / 1lb4.67oz / 11.72%heavy cream
400g / 14.11oz / 8%sugar
452g / 15.94oz / 9.04%egg yolks
550g / 1lb3.4oz / 11%Candied Apples
For the Candied Apples: In a large sauté pan, combine the sugar, lemon juice, and enough water to obtain a wet-sand consistency; bring to a boil over high heat.
When the sugar begins to turn a pale yellow (130°C / 266°F), add the apples and continue to cook over medium heat until the sugar is caramelized and the apples are translucent, about 30 minutes.
Pour the contents into a large conical strainer to drain the excess moisture. Place the candied apples on a sheet pan lined with parchment paper and let cool to room temperature.
For the Ice Cream Base: Make the ice cream base according to the Classic Ice Cream Method. If using a batch freezer, purée 550g / 1lb3.4oz of the candied apples in a blender and whisk thoroughly to completely incorporate them into the finished custard base. If using a Pacojet, the whole candied apples can be combined with the custard base in the beaker (about 100g / 3.53oz per beaker). Cool the base over an ice bath. Age under refrigeration overnight.
Once the base has aged, churn to the desired consistency.
Harden for at least 2 hours and up to 4 hours. Reserve until needed.