Jun 01 2007

Roasted Apple Ice Cream

2 Bramley apples
25g unsalted butter
35g unrefined or raw sugar
300ml double cream
2tsp vanilla essence
4 lg egg yolks
60g unrefined or raw sugar
4tbsp crème fraiche

Peel, core and cut apples into 1cm cubes. Melt butter in oven proof, non-stick pan. Add sugar; let it begin to caramelise. Add apples, cook at high heat for a few minutes then put into oven to “roast” (180 c) for 10-15 mins,( nicely sticky and brown). Cool and be careful not to break up as you turn.

**Place milk, cream & vanilla essence into heavy bottomed pan, bring to boil. Combine egg yolks & sugar, pour onto milk mixture, mix well. Rinse pan in cold water, return mixture to pan & thicken stiring all the time, over low heat. It must NOT boil!. Cool. Whisk in crème fraiche.

Transfer to Ice Cream Maker and churn, or pour chilled custard into plastic box, place in freezer and, after one hour, take out & whisk with hand whisk. Repeat 4 times at 30 minute intervals adding apples after final whisking……….

Or, do this……………….
**Cook the APPLES as above

Then make the CUSTARD… just cream with a vanilla pod infused in it; most vanilla essence is disgusting!
(You can wash the pod afterwards and put it back in the caster sugar jar!).

Add two tea spoons of cornflour to the egg yolks and sugar to stabilise the mixture, less chance of scrambled egg i.e. easier and safer!

Then…….. make a MERINGUE CUITE

4 egg whites
9 oz icing sugar

Whisk together over a pan of hot water. It will be stiffer and better tempered than ordinary meringue!

Now, CREAM

Whip 1/2 pint double cream until it’s the same consistency as the meringue

FINALLY
Combine custard, meringue, cream and apples gently with a metal spoon.
Put the whole lot in the freezer and take out one hour before eating.
None of that whisking or rushing out to buy an ice cream churn………
You can give it one whisk if you like to make sure there are no ice crystals about but it will reduce the volume.
Any flavour will work but remember water means ice crystals so it’s safer to stick to thick fruit purees, praline, pure melted chocolate etc…

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