Apple Caramel Ice Cream
Life has been busy. I’ve been to Portland, Boston, and home again. I won an acquittal in a murder trial, had lunch at the incomparable Love + Butter, foraged for tasty plants with Wild Man Steve Brill, attended the Fancy Food Show, and discovered that I love not only glassblowing, but lampworking glass beads as well. I am working on some interesting cases, developing a new community website, and am about to start writing (about food, of course) for Gothamist.
This is just a pile of excuses for not posting here more often lately, really. Travel, work, and an absurd collection of hobbies will do that to a person. I love you all, but my clients come first.
That said, my fridge is bursting with ingredients, my bookshelves with cookbooks, and my mind with inspiration. More to come, soon!
In the meantime, enjoy this wonderful ice cream, made by following a recipe found in Kate Zuckerman’s The Sweet Life: Desserts from Chanterelle
Apple Caramel Ice Cream
(from The Sweet Life: Desserts from Chanterelle
5 C apple cider
3/4 C granulated sugar
1 1/2 C heavy cream
1 C whole milk
8 egg yolk
1 egg
Pinch of salt
Boil the cider down and reduce it to 1 1/2 C. Be careful, as it can get away from you and burn if you wander away near the end. (Why yes, that is what happened to my first attempt.)
Combine the sugar and water in a heavy-bottomed saucepan and cook until it is pale gold. Remove from heat and let it continue to cook until it is whatever level of brown you think tastiest. Add the reduced cider. The caramel will freeze up. Return it to gentle heat and whisk until smooth. Whisk in the cream and milk.
In a separate bowl, whisk the egg, egg yolks, and salt together for a minute. Continue whisking as you pour some of the hot cream into it, then pour the egg mixture back into the rest of the cream, whisking all the while.
Set up a bowl in an ice bath, with a fine mesh strainer on top.
Cook over medium heat, stirring constantly, until it coats the back of a spoon. Strain into the bowl in the ice bath. When it cools, chill it in the fridge until quite cold, then follow your ice cream machine’s instructions.
That scoop of ice cream looks soooooo yummy…. Congratulations on all the good news in your life lately! :) Mmm… ice cream…. on a day like today… heaven!
‘kay that sounds and looks fabulous! Oh how I heart ice cream!
Congrats on the trial and Gothamist! Way to go!!
xoxo
Congrats on all the great things going on!!!!
:-)
COngrats on the trial! The ice cream sounds wonderful, I like the apple cider in it.
What a great looking ice cream. I bet it tasted wonderful. My husband would love it.
I don’t know how you do it… you must be super organized and on the ball! Congrats on the trial!
Hi Danielle,
It sounds like you’re having as busy as Summer as I am.
It’s good but breathless and my house is a total wreck. But I have too many hobbies to care much about dusting.
Kudos on the aquittal!
I am off to a Women’s retreat in a cabin this weekend and will be bringing this super yummy ice cream as part of my contributions for meals. I was wanting something reminiscent of apple pie to go with a fancy hamburger-type meal. So as always, many thanks for the inspiration you provide.
So exciting! Can’t wait to read you on Gothamist! Also looking forward to my own Steve Brill experience – think I”m getting out of NYC to go foraging sometime in Aug.
Thank you so much, everyone!
Gabi – Did you make it and bring it? How did people like it?
I made it and I think it is delectable. Everyone raved.
I think it is not a “big bowl” kind of ice cream though -if you know what I mean- it is meant to be savored not guzzled.
I think some people were surprised that it tastes like Tart Tatine. They were not expecting the flavor and it has a certain tanginess from the cider. I think I’ll pair it with a vanilla pound cake next time – it needs to be center stage and I served brownies with it – which were good but not the perfect foil.
Congrats on all your accomplishments. That ice cream recipe sounds delicious, I am putting it in my files!
[...] from Confections of a Foodie Bride, Flaky Apple Turnovers from Culinary Concoctions by Peabody, Apple Caramel Ice Cream from Habeas Brulee, Bubble Bread from The Canadian Baker, Muesli Bars from Cook (almost) Anything [...]
I just picked up Kate’s book and had my eye on this recipe! It looks delicious. Is it too rich to serve with, say, her hazelnut cake?
Gabi – I’d tend to agree, it’s best as a small bowl of intense pleasure.
tartelette – Thanks!
Dana – It is pretty rich, but I think a hazelnut cake may work well with it anyways.