Ginger Maple Apples In Syrup W Vanilla Ice Cream Food

VANILLA-MAPLE ICE CREAM

Steps:

• Combine the heavy cream, milk, maple syrup and vanilla seeds and pod in a medium saucepan. Heat over medium-low heat, stirring occasionally, until steaming. Meanwhile, whisk the egg yolks, sugar and salt in a medium bowl until smooth. Ladle about half of the hot milk mixture into the egg mixture while whisking. Then pour the egg mixture into the saucepan with the remaining milk mixture, whisking.
• Return the pan to medium-low heat and cook, stirring constantly with a wooden spoon or rubber spatula, until the mixture thickens slightly and coats the back of the spoon, 5 to 8 minutes. Remove from the heat and pour through a fine-mesh sieve set over a heatproof bowl or large liquid measuring cup. Return the vanilla pod to the custard. Let cool, stirring occasionally, until the custard stops steaming. Refrigerate until very cold, at least 4 hours or overnight.
• Transfer the custard to an ice cream maker (remove the vanilla pod) and freeze according to the manufacturer's instructions. Transfer to a container, cover and freeze at least 4 hours.

GINGER APPLES

Steps:

• In large non-aluminum kettle, combine water and lemon juice. Peel and core apples; cut into eighths and place immediately into lemon water.
• Add sugar and ginger; bring mixture to boiling over high heat, stirring constantly. Reduce heat to low and cook, uncovered, 10 minutes, stirring constantly.
• Meanwhile, sterilize 2 quart or 4 pint jars and the necessary lids, and bands, according to manufacturer's directions. With slotted spoon, divide apples and ginger among sterilized jars. Fill with hot syrup leaving 1/2 inch space at top of jar. Wipe rims of jars to remove any syrup and seal with lids and bands.
• Process jars in boiling water bath for 20 minutes (both quarts or pints). Remove jars from water bath, tighten lids immediately, and set aside to cool completely. Label jars and store in cool, dry place

GINGER-ROASTED APPLES WITH VANILLA ICE CREAM

Steps:

• Combine the water, sugar and ginger in a medium saucepan and bring to a boil over medium heat. Reduce to a simmer and cook for 5 minutes. Let stand for 10 minutes and strain through a fine mesh sieve.
• Preheat oven to 400 degrees. Lightly butter a baking sheet and place the apple slices on it in a single layer. Drizzle the apples with 1/4 cup of the ginger syrup. Roast the apples until tender, tossing once, about 20 minutes. Ladle some of the syrup onto each of 4 plates. Scoop the ice cream into 4 neat rounds and place on the plates. Fan the apple slices around the ice cream and serve.

CINNAMON-MAPLE APPLESAUCE

Steps:

• In a large heavy-bottomed pot, combine apples, lemon juice, 1/2 cup water, maple syrup and cinnamon, cover, and cook over medium heat, stirring often, until the apples have softened, around 15 minutes. Remove lid and cook for another 5 minutes, until any excess liquid cooks off.
• For a chunky sauce, use a potato masher to carefully mash the apples. For a smooth sauce, transfer the mixture to a food processor and pulse to your desired consistency. If you like a thinner sauce, add up to 1/2 cup of water.
• Taste and add a bit more maple syrup as necessary. (It will depend on the combination of apples.) Stir in a pinch of kosher salt.

MAPLE GINGER VINAIGRETTE

Steps:

• In a blender or food processor, combine the garlic, shallot, ginger, mustard, soy sauce, maple syrup, and balsamic vinegar until liquified.
• With motor running on low, pour the olive and canola oils gradually through the hole in the blender lid or food processor feed tube and blend until emulsified.
• Store refrigerated or use immediately.

GINGER-MAPLE APPLES IN SYRUP W/ VANILLA ICE CREAM

Steps:

• ------Forthe Simple Sugar-------.
• Bring sugar and water to a boil in a small saucepan over moderate heat.
• Add ginger and reduce heat to simmer.
• Stir until sugar dissolves and ginger.
• infuses syrup, about 2 minutes.
• Remove from heat and take out ginger.
• Yield: 3/4 cup ginger syrup.
• -------Forthe Topping-------.
• Cut 1 apple into small/bite-size pieces.
• Put apple pieces and ginger syrup in small saucepan over Low to Medium heat.
• Add maple syrup Heat, stirring often, until apples are tender, but not mushy.
• Spoon warm apples and syrup over vanilla ice cream.