Cinammon and apple ice cream?
- lestblight Mar 16, 2011 11:19 AM
Would like to try a cinammon custard ice cream with some cooked in apples swirled in.
Would make a normal cinammon ice cream and then grab some apples.. and cook them down with some water and sugar.. Puree this .. I could possibly reduce it and make it a little syrupy.. or leave as is.
And then make my ice cream- and swirl in the apple mixture at the end.
I defnitely want a swirl effect - so yer searching for the apple when served. like a little treat.
What would you do ?
Would like to give it a shot this weekend with your help.
sounds like you've already got the perfect plan...the only other thing you might consider is spiking it with a bit of Calvados ;)
what variety of apple are you planning to use?
I'd use a small amt. of liquid to cook down the apples; preferably apple juice or apple cider instead of water. Also the addition of some vanilla bean and salt to add some add'l flavor notes. Peels off the apple and just about any apple would work. Def. agree with the cinnamon and nutmeg but I also like the idea of adding a splash of maple syrup.
You might consider adding chopped dried apple chips + fresh apples cooked down in a tiny bit of apple nectar (they will give off liquid as they cook also) to get the apple chunks you're looking for. I love the sound of this; it would also be wonderful with a streusel swirled in (made of pan toasted oats, brown sugar, etc.) Please do post if you get it worked out
So i tried this.. and wow.. delicious.
My errors ( for you- if you try to make this)
Made a cinammon ice creamm ( 10 cinammon sticks etc) I added some ground cinammon to boost flavor. big mistake. i would have preferred a lighter cinammon flavor.
also.. the recipe called for 3 apples?
I would double the batch .. i would have preferred more apples in there.
i would like to try agin and throw in some pie crust.
I dont bake sweets.. can anyone recommend a method for making this?
how would i incoporate it in so it wouldnt freeze hard?
There is an ice cream place I was watching on fn i think.., and instead they just add the entire thing. You want apple pie ice cream, just add apple pie.
Same with all the ice creams, strawberry short cake etc. Tiramisou etc. and people love it. Break into small pieces, and then freeze. They are doing this with huge ice cream machines and serving it right up. I didn't see if it ever went into a freezer, but then make the ice cream and serve right away, or briefly freeze, you can work timing out.
I love the idea of adding apples to cinnamon ice cream. The apple pie ice cream talk has me especially salivating--especially now that apples are in season. I too used David Lebovitz's cinnamon ice cream as a starting point for something new. I couldn't resist the idea of adding chunks of my homemade fig cookies to cinnamon ice cream to create a new flavor. The cinnamon pastry of the fig bars along with its honey-cinnamon infused jam seemed like the perfect partner to mix in cinnamon ice cream. Here's a link to the cookies: http://michaelbeyer.wordpress.com/201...
Cinnamon and Fig Cookie Ice Cream (recipe by "Oishii!"
2 cups fresh fig bars, chopped into 1" squares
1 cup whole milk
3/4 cup sugar
pinch of salt
10 cinnamon sticks about 3" long
2 cups heavy cream, divided
5 large egg yolks
1 teaspoon cinnamon powder
Put the chopped fig squares in the bottom of your ice cream storage container and freeze.
Heat a medium-sized saucepan over medium heat. Add the milk, sugar, salt, cinnamon sticks, and 1 cup of heavy cream. Stir well to allow the sugar to dissolve. Remove from heat once it begins to bubble. Cover and let it steep for an hour. Remove and discard the cinnamon sticks.
Prepare an ice bath in a large bowl and set aside.
Reheat the cinnamon liquid. Add the second cup of heavy cream to another large bowl, and set a fine mesh strainer on top. Whisk the egg yolks in a medium bowl. Slowly add the warm liquid to the egg yolks, whisking constantly, then add the egg yolk mixture back into the sauce pan. Over medium heat stir the mixture constantly with a wooden spoon (or a heat-resistant silicone spatula), until the custard thickens enough to coat the back of the spoon. Press the custard through the strainer with the spoon. Whisk in cinnamon powder until well incorporated. Set the custard over the ice bath. Stir until cool.
Refrigerate the custard 8 hours or overnight. Freeze it in an ice cream maker according to the manufacturer’s instructions. Fold in the fresh fig bar pieces. Freeze ice cream until solid.