Cinnamon Apple Ice Cream
Source of Recipe
Adapted from "Chez Panisse Desserts"
List of Ingredients
- 1� pounds apples (Gravenstein or McIntosh)
- 3 Tbsp water
- � tsp ground cinnamon
- � cup plus 1 Tbsp sugar
- 1-2/3 cups whipping cream (not heavy cream)
- 3 egg yolks
- Vanilla extract and calvados (optional), to taste
Instructions
- Peel, quarter, and core the apples. Slice thin into a nonreactive saucepan and add the water and cinnamon. Cover and cook over medium-low heat, stirring occasionally, until very soft, about 15 minutes. Mash with a potato masher or pur�e in a blender or food processor, then measure out 1-2/3 cups and stir the sugar into it (if you've got extra apple pur�e, reserve it for another use).
- Heat the cream over medium heat until very warm. Whisk the egg yolks in a medium bowl, then slowly add about � cup of the hot cream, stirring constantly. Return the egg mixture to the pan and cook, stirring constantly, until the custard coats the spoon, about 3 minutes. Strain into a container and stir in the apple pur�e. Refrigerate until cold, about 2 hours.
- Taste the mixture, and flavor with a few drops of vanilla extract (and a few drops of calvados, if using). Freeze according to your ice cream maker's instructions.
Makes 1 generous quart.
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