Apple Crumble With Calvados And Créme Fraîche Ice Cream Food

CRèME FRAîCHE ICE CREAM

Steps:

• Whisk together the milk, sugar, crème fraîche, lemon zest and vanilla. Set aside for 10 mins for the sugar to melt. Churn in an ice-cream machine, following manufacturer's instructions, before freezing. Or freeze for 1 hr, then give a good whisk and return to the freezer for another hour. Repeat 3 or 4 times until it becomes solid.

ROASTED APPLES WITH CALVADOS AND CINNAMON ICE CREAM

Steps:

• Preheat the oven to 425°F.
• Slice the vanilla bean lengthwise down the center, and use a paring knife to scrape the seeds and pulp into the butter. To make sure not to lose any of the seeds, run your vanilla-coated knife through the butter. Add the vanilla pod to the pan, and cook the butter and vanilla over medium heat 6 to 8 minutes, shaking the pan occasionally, until the butter browns and smells nutty. Remove from the heat, and discard the vanilla pod.
• Cut the apples in half through the core, and carefully remove the core and seeds with a paring knife (or, for a more dramatic presentation, leave the core and stems intact). Toss the apples in a large bowl with the sugars, brown butter, cinnamon, nutmeg, Calvados, and salt. Arrange the apples, cut side up, in a roasting pan. Top each half with the remaining sugar mixture from the mixing bowl.
• Bake the apples about 40 minutes, basting them with the pan juices every 10 minutes, until the flesh has pulled away from the skin and the apples are tender and carmelized.
• Arrange the warm apples on a large platter, and pour all the remaining juices over them. Serve with cinnamon ice cream and glasses of Calvados.
• Cinnamon Ice Cream
• Place the milk, cream, cinnamon sticks, and ground cinnamon in a medium pot. Bring to a boil over medium heat. Turn off the heat, cover, and let the flavors infuse about 30 minutes.
• Bring the mixture back to a boil over medium heat, stirring occasionally. Turn off the heat.
• Whisk the egg yolks and sugar together in a bowl. Whisk a few tablespoons of the warm cream mixture into the yolks to temper them. Slowly, add another 1/4 cup or so of the warm cream, whisking to incorporate. At this point, you can add the rest of the cream mixture in a slow steady stream, whisking constantly. Pour the mixture back into the pot and return to the stove.
• Cook the custard over medium heat 6 to 8 minutes, stirring with a rubber spatula, scraping the bottom and sides of the pan. The custard will thicken, and when it's done will coat the back of the spatula. Strain it and chill at least 2 hours in the refrigerator. The base should be very cold before you churn it. Process in an ice cream maker according to the manufacturer's instructions.
• Note
• I like to leave some of the cores and stems intact-the apples are a little harder to eat, but so beautiful that way.

APPLE CRUMBLE

Steps:

• Preheat oven to 375°F. Lightly spray an 8 or 9-inch baking dish with nonstick cooking spray and set aside.

AUTUMN CRUNCHY CRUMBLE

Steps:

• Heat oven to 200C/180C fan/gas 6. Sift the flour into a bowl and add the margarine.
• Using a fork or your hands, mash together the margarine and flour until it resembles breadcrumbs and there are no remaining lumps of margarine.
• Add the oats, sugar, and cinnamon to the flour and margarine mixture.
• Core the apple and/or pears, and stone the plums, if using. Chop all the fruit, keeping the skin on for added flavour, vitamins, and minerals, and put in an ovenproof dish in layers.
• Drain the sultanas and add to the fruit. Drizzle with the honey.
• Sprinkle over the crumble mixture. Bake for 20-30 mins until the crumble topping is golden and the fruit is bubbling. Serve with a large spoonful of natural yogurt, ice cream or crème fraîche.

CALVADOS ICE CREAM

Steps:

• Pour half and half into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk sugar, yolks and corn syrup in medium heatproof bowl to blend. Gradually whisk in hot half and half mixture. Return to saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain into bowl. Mix in crème fraîche and Calvados. Chill until cold. Transfer to ice cream maker; process according to manufacturer's instructions. Transfer to covered container; freeze. (Can be made 3 days ahead.)