Recipe: Hot caramelized apples with vanilla bean ice cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 2 cups heavy cream, divided
- 2 vanilla beans, split and some seeds scraped out
- 6 egg yolks
- 3 tbsp unsalted butter
- 4 apples, cored, peeled and cut into sections
- 1 tbsp granulated sugar
- ½ tsp cinnamon
- ¼ tsp lemon zest
1 To make the ice cream, combine the milk, sugar, 1 cup heavy cream and the vanilla beans in a saucepan over medium heat. Bring to a simmer and cook, stirring constantly, until the sugar is dissolved, about 10 minutes.
2 Remove the saucepan from the heat and let rest for 5 minutes to allow the vanilla beans to infuse.
3 Whisk the egg yolks in a large bowl until they’re smooth and glossy.
4 Slowly stir in the warm cream mixture until blended. Return the cream mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens to become a custard and coats the back of a spoon or spatula, about 4 minutes.
5 Remove the custard from the heat and strain the liquid through a fine-mesh strainer into a large heat-proof bowl.
6 Remove the vanilla beans from the strainer and add back to the custard.
7 Slowly stir in the additional 1 cup heavy cream. Cover the bowl with plastic wrap and place in the refrigerator to chill completely, at least 4 hours or up to overnight.
8 Remove the vanilla beans from the custard and freeze the custard in an ice cream maker according to the manufacturer’s instructions.
9 To make the caramelized apples, melt the butter in a large skillet over medium heat. Add the apples to the pan and cook until softened and browned.
10 Sprinkle the sugar, cinnamon and lemon zest over the apples and continue cooking until the sugar melts and the sauce turns a rich dark brown, about 2 minutes.
11 Using a slotted spoon, distribute the apples evenly among the bowls, along with a scoop of the ice cream. Sprinkle with additional cinnamon and serve.
Prep time: 1 hour.