Tuesday, March 29, 2011

Apple Crisp & Vanilla Bean Ice Cream

Yep, I made this. The vessel for this dessert is a cute little orange exterior enamel coated cast iron piece I found on my last outing. No real markings other than it is made in Belgium....♥ it though!! Now you know why I didn't accomplish any cleaning today.

OK, the ice cream is technically a "custard" as the cream/milk is heated then added to the egg/sugar mixture using a method referred to as tempering. The end result was rich and decadent. I made a small amount of each, basically enough for two. My portion is long gone, but I will be delivering the remainder to my Aunt Barbara tomorrow! The recipe for each can be found below:

Apple Crisp

serves 2

2 apples, peeled, cored and sliced
1 tbsp organic cane sugar
1/4 tsp Vietnamese cinnamon

Preheat oven to 375. Mix and place in a small baking dish.

3 tbsp spelt flour
4 tbsp rolled oats (not quick)
3 tbsp brown sugar
1 tbsp organic unsalted butter, melted

Mix first three ingredients in a small bowl. Add melted butter and mix to incorporate. Sprinkle over apple mixture. Bake in oven for 30-40 minutes or until apples are tender and topping is golden.

Note: I used organic Fuji apples and they do not have alot of moisture so the apple portion was not "saucy" perse. In the end I did not mind because the ice cream and caramel sauce more than compensated.

Vanilla Bean Ice Cream

makes about 4 half cup servings

3/4 cup skim milk
3/4 cup heavy cream
1/2 vanilla bean
1 egg
2 egg yolks
3/8 cup organic cane sugar (1/4 cup plus 1/8 cup)

Combine the milk and cream in a small saucepan. Use a sharp knife to split the vanilla bean in half lengthwise. Use the knife's edge to scrape out the seeds. Stir the seeds into the milk/cream mixture. Bring the mixture to a simmer and maintain for 10 minutes to impart the vanilla flavor.

Combine the egg, egg yolks and sugar in a small bowl. Beat until the mixture is thick, smooth and pale yellow in color. (My mixture never reached a "pale" yellow color since I was using farm eggs and the yolks are much darker than commercial varieties.

Using a whisk, gently stir egg/sugar mixture and slowly pour about half of the milk/cream mixture into the egg/sugar in a slow steady stream. When thoroughly combined, pour the egg mixture back into the saucepan and stir to combine. Cook, stirring constantly, over medium low heat until the mixture is thick enough to coat the back of a spoon. Transfer by straining mixture to a bowl, cover with plastic wrap directly on the custard and chill completely. Once chilled, place in ice cream maker and follow manufacturer instructions.

I own a Cuisinart Automatic Ice Cream maker (ICE-20 Series). They do not make a large amount, but the price is right. I ordered mine online at Sur La Table. They now carry the newer model, but the older model can still be found on Amazon.  This batch took about 20-25 minutes to freeze.

Place a scoop of freshly churned ice cream onto cooled apple crisp. Top with Kings Cupboard Organic Caramel Sauce that has been warmed slightly. Enjoy!! (PS. I'm starting a 5-day cleanse tomorrow!!)

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