How do you like them apples?

Time for ice cream again! This time it's apple time! This is one of those two dayers, so make sure you have enough time. On the first you make the ice cream batter and the apple puré. On the second day you run them through the ice cream maker and put in the freezer. On the third day you enjoy. The puré could probably just as easily have been made on the second day, and the enjoying can get a good head start on the second day. So, here are the recipes.

Ice cream batter (vanilla and cinnamon)
1 sheet of Gelatin (~2 g)
½ Vanilla Stalk
2 pcs Cinnamon
2½ dl Cream
2½ dl Milk
25 g Honey
120 g Egg yolks (~6 pcs)
125 g Sugar

Put the gelatin in cold water. Cut the vanilla stalk in two and scrape out the seeds. Add the seeds, stalks, milk, cream, honey and cinnamon to a pot. Whip the egg yolks and sugar firm. Bring the cream mix to a boil and pour it over the egg and sugar fluff while whisking. Pour it back into the pot and bring it to 85°C. Squeeze the water out of the gelatin and dissolve it in the batter. Put the pot in a cold water bath and let it cool down quickly. Strain it and keep it covered in the fridge (at least over night).

Apple Puré

4 Apples (I used Granny Smith)
Sugar (see below for amount)

Peel and core the apples. Grind them on the finest granularity of the old knuckle buster, or just mix them I guess, I wanted to keep some texture of the apples. Add 10 % sugar by weight. Bring it to a boil and let it cool. The sugar is supposed to keep it from crystallizing during freezing, so i thought it a good measure when making ice cream. Not sure if it's strictly necessary though.

Putting it all together
Run the ice cream batter and the apple puré in an ice cream maker for about 30–40 minutes and then let it freeze for a few hours. Serving suggestions (and hopefully pictures as well) coming up later.

1 comment:

  1. Oh, holy cow, does that ever sound good. I always get the apple pie ala mode ice cream when we go to Cold Stone Creamery.

    Yours sounds almost like a home made version. Yum!