Ginger Roasted Apples With Vanilla Ice Cream Food

ROASTED APPLES WITH ICE CREAM

Steps:

• Preheat oven to 375 degrees. Fill center of each apple with 2 pieces butter, and place on a rimmed baking sheet. Roast until apples are soft but not falling apart, about 30 minutes. (Apples may crack as they soften; if they do, remove from oven.) Serve immediately with ice cream.

GINGER ICE CREAM

Steps:

• In a medium saucepan combine the cream, 1/2 cup of the granulated sugar, vanilla extract and ginger. Bring to a boil, turn off the heat and let sit for 1 hour.
• In a small bowl, combine the eggs and the remaining 1/2 cup sugar and beat to a homogeneous consistency.
• Bring the cream-ginger mixture back to a boil and turn the heat off. Immediately strain and whisk a third of the cream mixture into the egg-sugar mixture and then immediately whisk the egg mixture back into the remaining cream mixture.
• Chill the mixture over an ice water bath.
• Churn the chilled mixture in an ice cream machine according to the manufacturer's directions.
• Serve as is, or to make ice cream sandwiches, place 1 generous scoop of ice cream on the bottom of 1 Molasses Cookie and place another cookie on top. These can be done ahead and frozen. Let warm for 5 to10 minutes before serving.
• Preheat the oven to 350 degrees F.
• In medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt and set aside.
• In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy. Beat in the egg and then the molasses. In thirds, gently mix in the flour mixture until just combined.
• Using an ice cream scoop, scoop out the cookie dough into 1-inch balls onto a sheet tray covered with turbinado sugar. Gently toss the cookies in the sugar, covering them completely. Place the sugar-coated dough balls on another sheet tray and gently squish a little.
• Bake for 9 to 10 minutes. Remove the cookies to a rack to cool.

ROASTED APPLES WITH ICE CREAM

Steps:

• Preheat oven to 425.
• In saucepan melt butter over medium heat.
• Add sugar, raisins, lemon juice and Calvados.
• Cook stirring occasionally until sugar has melted.
• Pour sugar mixture in jelly roll pan.
• Arrange apples cut side down in sauce.
• Roast without turning aboaut 20 minutes until very soft.
• Place about 1/2 cup icecream in each of 6 dessert bowls.
• Top with 2 warm apples and drizzle with syrup.

GINGER-BAKED APPLES

Steps:

• In a bowl stir together the butter, the brown sugar, the ginger, the pecans, and the raisins. Core the apples, peel the top third of them, and rub the peeled flesh with the lemon. Spoon the ginger mixture into the apple cavities, mounding it, arrange the apples in a deep microwave-safe dish, and microwave them, covered, at high power (100%), rotating the dish halfway through the cooking, for 8 minutes. Transfer the apples to 2 plates, spoon the cooking liquid over them, and serve the apples with the ice cream.

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.

APPLE CROSTATA WITH CRYSTALLIZED GINGER

Steps:

• For crust:
• Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Add 3 tablespoons ice water. Using on/off turns, blend until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill at least 1 hour and up to 1 day.
• For filling:
• Position rack in center of oven and preheat to 425°F. Combine apples, 3 tablespoons sugar, crystallized ginger, and lemon juice in large bowl; toss gently to blend.
• Roll out dough on large sheet of parchment paper to 14-inch round. Transfer parchment with dough to large baking sheet. Arrange 3/4 of apple mixture in center of dough, mounding just slightly, forming 8-inch-diameter circle and leaving 3-inch plain border. Overlap remaining apple slices in concentric circles atop apple layer. Fold plain edge of crust over apples, leaving apples exposed in center. Gently fold and pinch dough edge to seal any cracks. Sprinkle apples with 1 tablespoon sugar, then dot apples with butter. Brush crust with milk and sprinkle with remaining 1 tablespoon sugar.
• Bake crostata until crust is golden brown and apples are tender, about 40 minutes. Remove from oven. Brush apples with warm apricot preserves. Cool on baking sheet 15 minutes. Slide long knife under crostata to loosen. (Can be made 4 hours ahead. Let stand on sheet at room temperature. Rewarm in 425°F oven 5 minutes before serving.) Serve warm with vanilla ice cream or sweetened whipped cream, as desired.

GINGER/VANILLA ICE CREAM

Steps:

• Whisk the egg whites until they hold stiff peaks, then whisk in icing sugar, 1 tblsp at a time to form a stiff meringue.
• Stir in the egg yolks one at a time until the mixture is an even gold colour.
• In a separate bowl whisk the cream till it hangs on the whisk, then fold into the egg mixture and then add the finely chopped stem ginger.
• Put into a container, put he lid on and freeze until firm 4-6 hours Makes 1.5 ltrs.
• Note: Add a little liqueur or any other alcohol to the mixture before freezing will give a softer consistency, if desired, leave out if serving for children.
• For Vanilla Ice Cream: Instead of stem ginger, use 1 teaspoon of anilla essence or replace 1 oz of icing sugar with vanilla sugar.