APPLE CRUMBLE ICE CREAM WITH CALVADOS AND CRéME FRAîCHE
My favorite apple pie recipe comes from a friend who shares my name, and who was kind enough to share with me a recipe for an apple pie that's practically a work of art. More than a thousand words long, it features little anecdotes here and there, making the recipe valuable for the writing alone, never mind the pie that comes off its pages. We wanted to re-create the flavor of apple pie in ice cream, but pie crust didn't quite work out when tucked into custard-it got too soggy for it to be any good. Instead, we decided to keep the filling and use bits of cooked crumble topping as cookielike bites mixed in with bits of apple. Calvados is a nice way to bump up the apple flavor, but if you don't have that on hand, rum or brandy should do in pinch.
Provided by Laura O'Neill
Yield Makes about 1 quart
Number Of Ingredients 19
Steps:
- 1. To make the crumble, preheat the over to 350°F; position a rack in the middle. Line a rimmed baking sheet with parchment paper.
- 2. In a bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg until combined. Add the butter and, using a fork, cut it into the mixture until it resembles wet sand. Refrigerate for about 20 minutes, or until chilled. Sprinkle the chilled crumble mixture over the prepared baking sheet. Bake for 15 minutes, or until golden brown. Transfer the baking sheet to a wire rack and let the crumble cool completely before breaking it into small pieces. Set aside.
- 3. To make the apples, in a saucepan, combine the apples, sugar, vanilla, cinnamon, salt, and pepper and let the fruit macerate for 30 minutes. Place the saucepan over low heat and cook until the apples are tender, about 10 minutes. Remove from heat and set aside for 5 minutes. Stir in the calvados; let cool to room temperature.
- 4. To make the ice cream base, pour the milk into a double boiler or a heatproof bowl set over a saucepan of simmering water (the bottom of the bowl should not touch the water). Whisk in 1/2 cup (100 grams) of the sugar and the salt and stir until they have dissolved. Warm the mixture until you see stream rising from the top.
- 5. Meanwhile, prepare an ice bath in a large bowl and set another bowl over it. Set aside.
- 6. In a medium bowl, with a kitchen towel underneath it to prevent slipping, whisk together the egg yolks with the remaining 2 tablespoons (25 grams) sugar until uniform. While whisking, add a splash of the hot dairy mixture, whisking it in bit by bit, until you've added about half. Add the yolk mixture to the remaining dairy mixture in the double boiler. Set the heat under the double boiler to medium and cook the custard, stirring continuously with a wooden spoon and reducing the heat to medium-low as necessary, until steam begins to rise from the surface and the custard thickens enough to coat the back of the spoon. Hold the spoon horizontally and run your finger through the custard. If the trail left by your finger stays separated, the custard is ready to be cooled.
- 7. Strain the custard into a bowl and stir in the crème fraîche. If the mixture seems a bit runny and has lost its thick consistency, return the custard to the double boiler, and cook, stirring, until the custard has thickened enough to coat the back of the spoon. Repeat the finger gap test until the trail left by your finger stays separated. Strain the custard into the bowl sitting over the prepared ice bath, add the vanilla, and stir for 3 to 5 minutes, or until the custard has cooled. Transfer the custard to a quart-size container, cover, and refrigerate for at least 4 hours or, preferably, overnight.
- 8. Pour the chilled custard into an ice cream maker and freeze according to the manufacturer's instructions. Place the container in which you refrigerated the custard in the freezer so you can use it to store the finished ice cream. Churn the ice cream until the texture resembles "soft serve." In the last 30 seconds of churning, add the crumble and the cooked apples. You can also manually fold the crumble and apples into the ice cream. Transfer the ice cream to the chilled storage container and freeze until hardened to your desired consistency. Alternatively, you can serve it immediately-it will be the consistency of gelato. The ice cream will keep, frozen, for up to 7 days.
BAKED PEAR CUSTARD
Thicker than a baked pancake and fast to mix. Top with ice cream - or not. This recipe highlights the pears.
Provided by Disque
Categories Dessert
Time 1h5m
Yield 1 Pie, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Spray a 9" cake pan with cooking spray and place the pear slices in the pan.
- Whisk the butter, eggs, milk, salt, granulated sugar, flour and vanilla in a bowl until smooth.
- Pour the batter over the pears. Bake for 40-45 minutes until the custard is golden and firm to the touch. Dust the top with powdered sugar before serving.
Nutrition Facts : Calories 284.3, Fat 11.4, SaturatedFat 6.3, Cholesterol 117.6, Sodium 150.3, Carbohydrate 41.9, Fiber 4.9, Sugar 26.4, Protein 5.5
CALVADOS CRèME ANGLAISE
Classic crème anglaise gets a cozy update with a splash of Calvados apple brandy. Use it with a simple caramelized apples and vanilla Cognac crepes for a comforting dessert.
Provided by Cucina Casalingo
Categories Dessert
Time 25m
Yield 2 cups
Number Of Ingredients 6
Steps:
- In a medium saucepan, heat the half-and-half and the vanilla bean to just a simmer, and then immediately remove the pan from the heat.
- In a separate bowl, whisk the eggs and the sugar until they are smooth and add a small bit of the hot vanilla cream, stirring constantly.
- Immediately transfer the warmed egg mixture back into the hot cream and continue whisking until they are completely incorporated.
- Heat the mixture over low-medium heat, stirring constantly, until it reads 170 degrees on a digital candy thermometer or is thick enough to coat the back of a spoon.
- Remove from heat, stir in the Calvados, and chill the custard completely before serving it.
Nutrition Facts : Calories 735, Fat 51.3, SaturatedFat 30.4, Cholesterol 369.9, Sodium 166, Carbohydrate 59.2, Sugar 50.7, Protein 12.8
CALVADOS CREAM
Make this for our Steamed Persimmon Pudding.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 3
Steps:
- Whip cream and confectioners' sugar until soft peaks form. Stir in Calvados. Use immediately.
CALVADOS CUSTARD
Flavour your homemade custard with a little apple brandy and serve hot or cold with an indulgent pudding
Provided by John Torode
Categories Dessert, Dinner
Time 40m
Number Of Ingredients 6
Steps:
- Heat milk, cream, vanilla pod and the vanilla seeds to a boil. Remove from the heat and leave to infuse for 20 mins, then discard the vanilla pod.
- Whisk the egg yolks and sugar together until pale. Add to the milk mixture and whisk to combine. Cook very gently until thickened - when it's ready, the custard should coat the back of a spoon. Remove from the heat and add the Calvados. Serve warm or cold.
Nutrition Facts : Calories 215 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Protein 5 grams protein, Sodium 0.1 milligram of sodium
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