This Apple Miso Crumble is such a great winter comfort food dessert and pairs perfectly with the homemade No Churn Salted Caramel Ice Cream.
To make the ice cream, whisk the thickened cream to soft peaks in a large bowl. In another medium bowl, whisk together the sweetened condensed milk, vanilla, white miso and half of the cooled caramel sauce.
Place 1/3 of the mixture into a freezer safe container or loaf tin. Swirl in 1/3 of the remaining salted caramel sauce with a chopstick. Top with another layer of ice cream and swirled caramel and then repeat with one final layer of each. Freeze overnight.
To make the miso apples, place the sliced apples into a saucepan with the brown sugar, apple cider, vanilla and white miso and stir to combine. Bring to a boil over medium heat and then reduce the heat to low. Cook for 10-15 minutes or until apples are softened and the liquid reduces. Place into a heatproof baking dish.