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Apple Crisp with Caramel Ice Cream
October 23, 2009
Back at home in Maryland, apples have been in season since August. My mother has already picked up a bushel of Macintosh apples (her favorite) and made her homemade applesauce and other apple recipes. Fall weather has finally arrived in New Orleans, so now I am thinking about apples. Unfortunately I live in an area where I cannot pick my own apples *sigh.* Good news is that I can still find apples in the grocery stores (although not local and more expensive). One of my favorite recipes to make with apples is my mom's recipe for apple crisp. The recipe is an excellent showcase for the natural sweetness of apples. It calls for very little sugar, which allows the apples to shine, and it makes a sweet, satisfying, and healthy dessert.
Mixing the apples, cinnamon, and other ingredients
While making the apple crisp, I started thinking about what kind of ice cream would be a good complement to the dessert. Vanilla always makes a good topping for crisps, but I wanted to make something a little different. Caramel apples also popped into my mind. I settled on a caramel ice cream recipe from My Tartelette. Since I had some left over egg yolks in the refrigerator, I decided to embark on my first custard-style ice cream. I know...read my Types of Ice Cream page and you'll read my rant about ice cream made with eggs...but I felt worse about wasting the egg yolks so I decided to suck it up and give the custard ice cream a chance.
Making the caramel
Well the apple and caramel idea was a success! Just enough tartness and sweetness combined with an excellent burnt, but not too burnt sugar taste you get from caramelizing sugar. Every bite reminded me of fall back home in Maryland. Below you will find both recipes. Enjoy!
A perfect combination
Caramel Ice Cream (custard-style)
Recipe by Helene Dujardin www.mytartelette.com
1 1/2 cups sugar
1 teaspoon honey
1/2 cup water
1 quart (1L) half and half (or 2 cups whole milk + 2 cups heavy cream)
12 egg yolks
1 1/2 teaspoon vanilla
3/4 teaspoon salt (I used sea salt)
In a heavy saucepan, set over high heat, stir together the sugar, honey, and water and cook to a dark amber caramel. Slowly add 2 cups of half and half and return to a boil, stirring to dissolve all the caramel bits. Slowly add the remaining 2 cups of half and half and return to a boil.
In a large bowl, whisk the egg yolks to break them up and slowly pour the hot caramel mixture over them to temper. Pour the content of the bowl back in the saucepan and cook over medium low heat until it coats the back of a spoon. Remove from the heat, add the vanilla and salt and stir until dissolved.
Let cool completely, refrigerate until cold. Process in an ice cream machine according to manufacturer's instructions.
Mom's Apple Crisp
Filling
4 cups peeled, cored, and thinly sliced apples (Macintosh work great if you can find them)
1/2 cup unsweetened apple juice concentrate
1 tsp cinnamon
2 tsp sugar
1 Tbsp cornstarch
Topping
1/3 cup flour
1/2 cup rolled oats
1/3 cup chopped pecans (optional)
1 tsp cinnamon
1 Tbsp sugar
2 Tbsp butter
Preheat oven to 350 degrees.
Peel, core and slice apples. Mix together the apple juice concentrate, cinnamon, sugar, and cornstarch (make sure cornstarch is dissolved well). Pour this mixture over the apples and mix thoroughly. Pour apple mixture into a pie plate or other baking dish which has been sprayed with cooking spray.
Mix together topping ingerdients - the mixture will be somewhat dry and crumbly (make sure you mix it well to moisten the dry ingredients). Spread topping evenly over the apples. Bake for 45-60 minutes (or until liquid is bubbling).
Top with caramel ice cream and enjoy!
Reader Comments (3)
Just made the apple crisp for christmas dinner--delicious recipe!