Cinnamon Ice cream w/caramelized apple topping
11-28-2014, 07:07 AM
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Location: Sonoma County, CA
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Cinnamon Ice cream w/caramelized apple topping
I made this for dessert last night and it was a big hit! It's sort of a deconstructed apple pie a la mode.
Rich Cinnamon Ice cream:
2 c heavy cream
1 c half-and-half
3/4 c white sugar
1-2 tsp vanilla extract (depending on your taste)
2 tsp ground cinnamon
Whisk the sugar into the half & half until it's dissolved. Then whisk in the heavy cream, vanilla extract & cinnamon. Dump it into your ice cream maker. Make the ice cream per your machine's instructions & set aside to freeze hard. I put it in the deep freeze for 2 hours - it comes out of my machine pretty soft; your machine may give different results. You want it hard because the topping goes on hot.
Apple topping: this I never really measure out and just eyeball things but let's try this...
I chop up 1/2 apple per person. Tart green apples, peeled, diced into small cubes.
Toss it in a skillet with some butter...probably about 1 tb butter per apple in the pan.
Sprinkle some cinnamon over the top - however much you want (don't forget there's already some in the ice cream)
Sautee until the apple starts to soften, then start sprinkling sugar on top as you stir. Use brown or white as you prefer, either works but I prefer brown.
Cook until things start to get sticky. The apple juice, butter and sugar will make a sauce in the pan. It's ready when a little of the sauce, taken out of the pan, cools to a toffee-like consistency. (If you're not getting to that point, you're probably not adding enough sugar!)
Now turn off the fire so it'll start to cool, scoop out your ice cream into the bowls, and ladle a little of this hot topping over the top. It'll melt into the ice cream a little bit and make the whole top creamy and gooey and wonderful.
I served this last night with homemade gingersnaps on the side. All I heard was "mmmm" and spoons scraping bowls!
Rich Cinnamon Ice cream:
2 c heavy cream
1 c half-and-half
3/4 c white sugar
1-2 tsp vanilla extract (depending on your taste)
2 tsp ground cinnamon
Whisk the sugar into the half & half until it's dissolved. Then whisk in the heavy cream, vanilla extract & cinnamon. Dump it into your ice cream maker. Make the ice cream per your machine's instructions & set aside to freeze hard. I put it in the deep freeze for 2 hours - it comes out of my machine pretty soft; your machine may give different results. You want it hard because the topping goes on hot.
Apple topping: this I never really measure out and just eyeball things but let's try this...
I chop up 1/2 apple per person. Tart green apples, peeled, diced into small cubes.
Toss it in a skillet with some butter...probably about 1 tb butter per apple in the pan.
Sprinkle some cinnamon over the top - however much you want (don't forget there's already some in the ice cream)
Sautee until the apple starts to soften, then start sprinkling sugar on top as you stir. Use brown or white as you prefer, either works but I prefer brown.
Cook until things start to get sticky. The apple juice, butter and sugar will make a sauce in the pan. It's ready when a little of the sauce, taken out of the pan, cools to a toffee-like consistency. (If you're not getting to that point, you're probably not adding enough sugar!)
Now turn off the fire so it'll start to cool, scoop out your ice cream into the bowls, and ladle a little of this hot topping over the top. It'll melt into the ice cream a little bit and make the whole top creamy and gooey and wonderful.
I served this last night with homemade gingersnaps on the side. All I heard was "mmmm" and spoons scraping bowls!
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