Creamy, dreamy 2% milk fat renders a unique ice-cream unforgettable.
Caramelized apples get blended into a butterscotch type frozen treat with a Rum splash.
The start of the Fall season always gets me racing towards apple orchards.
There is however the remaining quest of a treasure hunt of sorts.
Going to unknown fields and tasting different apples gets me giddy.
If I could, I would build my tiny dreamy tree house and disappear for a few hours a day.
Well, maybe dreams are just that...a wishing well to keep us going in striving mode ;o)
To say that I have one very favourite apple would be fibbing...
too many have been admired over the years.
I'm still in the discovery process as proud farmers shine jewels for me to be tempted with ;o)
The perfect balance of tart and sweet get me every time...
especially when I get that magical first crunchy bite.
A chunky applesauce mix created with butter and brown sugar...
was spiced up with a generous sprinkle of aromatic cinnamon.
Not only does the dark Rum lend a special hint of elevated flavour...
it helps the 2% fat ice-cream from freezing rock solid.
No ice-cream machine necessary.
Patience...a little time and a food processor will get the job done.
However, for those who are ice-cream machine, counter huggers...
don't mind me...go ahead and strut your stuff ;o)
caramelized APPLE rum ICE-CREAM
Yields about 4 cups (1 Litre)
(American / Metric measures)
Part-1: Apple mix - to be made ahead of time
Note: cooked down will render about 2 cups (500ml)
. 5 medium apples*, peeled, cored, coarsely cut
. 1/4 cup (60ml) unsalted, clarified butter
. 1/4 cup (50g) dark brown sugar, packed
. 3 Tbsps. (45ml) dark Rum
. 1 tsp. (5ml) ground cinnamon
* Some APPLE varieties:
Brae Burn, Crispin (Mutsu), Golden delicious, Gravenstein, Ida Red, Jonaclicious, Jonagold, Liberty, McIntosh, Pink lady, Red Free, Royal Gala
Part-2: Custard Cream - to be made ahead of time
. 4 xLarge egg yolks
. 3/4 cup (150g) dark brown sugar, packed
. 1 tsp. (5ml) sea salt
. 1 can (1-1/2 cups/ 370ml) 2% evaporated milk
. 1/2 cup (125ml) 2% milk
Assembly...to be added later to the custard:
. 2 cups (500ml) cold Apple mix recipe
. 3 Tbsps. (45ml) dark Rum
. Part-1 - Apple mix:
1. Lightly melt the butter on MEDIUM heat. Add the apples. Toss a few times for about 5 minutes. Add and combine the brown sugar. Once apples are cooked down and caramelized (about 10 minutes) pour in and combine the Rum. Add and combine the cinnamon last. Remove it from the heat to cool for about 30 minutes. Refrigerate and have it cool completely.
. Part-2 - Cream custard:
2. In a medium saucepan, whisk together the egg yolks, brown sugar and salt. Then, immediately whisk in an initial portion of the milk(s) and continue whisking it in afterwards until smooth.
3. Cook the custard on MEDIUM heat until a slight thickening begins. At this point, dip a spoon to rub a line through the coating. The custard is done when the edges along the line keep their shape. Immediately close the heat and set it aside.
4. After (whisking in between) 10 minutes of cooling, transfer the custard into a medium bowl and cover it with a plastic wrap touching the surface. Leave it for about 30 minutes before refrigerating it for a minimum of 3 hours to overnight.
5. With a spatula, add the Rum and apple mix into the cold custard. Note: Here's where an ice-cream machine can be used (if you have one). OR... Pour everything into a shallow, pan and place it into the freezer. After the first 60 minutes, take the pan out of the freezer and give the ice-cream a quick mix to break up the initial forming crystals. Freeze and repeat the mixing within the next 60 minutes. Then, again in another 60 minutes, give it a final mix.
6. Once the 3 hours are up, place the ice cream mix into a food processor. Pulse a few times before quickly whirling it. Immediately pour it into a freezer proof container. When serving, wait 5 minutes before scooping to your tummy's delight.
This frozen creation came out so amazing even though at moments I wasn't too sure I'd succeed such a concoction. This low fat recipe process could be adaptable to so many other fruits...I'm so excited to continue experimenting.
Hopefully, you'll be as impressed with this combo of flavours as Hubby and I were.
Have a fabulous week everyone.
Comments ... ??? ... or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com
Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.