It continues to be pretty hot here in Southern California, but that doesn't diminish our desire for Fall treats. We had some friends over for dinner in the middle of October, but instead of a bowl of soup or a cozy fall meal, we ended up grilling outside because it still felt like summer. For dessert I decided to combine the best of both summer and fall in an apple pie ice cream. This ice cream is cool and creamy, but filled with chunks of warmly spiced apples and topped with a crunchy pie crust crumble. If you want to go all out, a nice drizzle of homemade caramel sauce is pretty good on here too.
Even though we are in November, if it continues to stay so warm, we are going to have to experiment with transforming many of our favorite fall flavors into frozen desserts!
1/3 cup brown sugar
2 tablespoons butter
4 medium apples, peeled core and cut into 1 inch chunks
1/2 cup apple cider
1 1/2 teaspoon cinnamon
Combine the all the ingredient in a sauce pan and cook over medium heat until apples are soft and liquid has evaporated. remove from heat and cool. Pour into a food processor and plus a few times to chop apples. Remove 1/2 of apples and reserve. Plus remaing apples to a smooth puree.
Ice Cream Base
5 large egg yolks
1/3 cup sugar
2 teaspoons cornstarch
1 3/4 cups heavy cream
1 cup milk
1/2 teaspoon salt
1 teaspoon vanilla
1 tablespoon corn syrup
In a medium bowl whisk egg yolks, cornstarch and 1/2 the sugar.
In a sauce pan heat the cream, milk, salt, corn syrup and remaining sugar to a simmer. Carefully add 1 cup of the hot liquid into the egg yolk, whisking the eggs constantly. With a wooden spoon stir the hot egg mixture back into the sauce pan with the remaining cream/milk. Cook over medium heat, stirring constantly unit the mixture thickens and coats the back of a spoon.
Pour through a fine-mesh strainer into a clean container. Cool for at least 2 hours.
Add custard to the pureed apples in the food processor, puree until smooth.
Process in your ice cream machine according to manufacturer's directions.
When your ice cream is churned swril in the reserved apple chunks in big streaks. Freeze until firm.
Pie Crust Crumble
Momofuku Milk Bar
1 1/2 cup flour
2 tablespoons sugar
3/4 teaspoon kosher salt
1 stick butter melted
1 1/2 tablespoons water
Heat oven to 350 F.
Combine flour, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until well mixed. Add the butter and water and paddle on low speed until mixture starts to come together in small clumps.
Spread the clumps on a parchment/silpat lined baking sheet. Bake for 25 minutes, breaking up the clumps occasionally. The crumbs should be golden brown and still slightly moist to the touch at that point; they will dry and harden as they cool.
Let crumbs cool completely before using .
When serving ice cream sprinkle each bowl with the pie crust crumble.