It is hard to believe that the summer is coming to an end, but with my oldest son going back to school today I guess it is time to face the fact that the long lazy days of summer drawing to a close. Even though fall is fast approaching, and our school year routines of earlier bedtimes and rushed mornings are back in effect, I have to admit I’m not ready to let go of summer quite yet. I am eating as many tomatoes as possible before they disappear from our garden and have been craving warm pies made from fresh summer fruit and smothered with cold melty ice cream. All with the knowledge that soon it will be fall and I’ll be craving pumpkin and warm spiced cakes and all kinds of apple dishes.
That is why this caramel apple ice cream is the perfect compromise for the week that is still feels like summer but in many ways is the beginning of fall. It is cold, creamy, and refreshing like a good ice cream should be, with all the fall flavor of a caramel apple. I am a strong advocate of eating ice cream year round and this is the perfect season bridging flavor. It is definitely one of my new favorites. It is quite sweet, so it is perfect served in small scoops. It is great by itself or could be served on top of a slice of honey cake for the ultimate apple and honey dessert for Rosh Hashanah.
For some other great apple recipes to welcome the fall be sure to check out the other Kosher Connection recipes this month.
2 granny smith apples, peeled and cut into 1/4 inch dice
2 tablespoons brown sugar
1 tablespoon salted margarine
1/2 teaspoon cinnamon
3 cups hazelnut milk*, divided
1 cup soy milk powder
1/2 cup neutral flavored vegetable oil, such as canola
1 cup (200 gr) sugar
4 tablespoons (60 gr) salted margarine
scant ½ teaspoon sea salt
6 large egg yolks
1 teaspoon vanilla extract
*almond milk works too but the end result is richer if using hazelnut milk.
Combine the margarine, brown sugar and cinnamon in a saute pan. Cook over medium heat, stirring frequently, until the margarine and sugar are melted. Add the apples and cook until soft 5-10 minutes. Set aside in the refrigerator until ready to use.
Make an ice bath by filling a large bowl about a third full with ice cubes and adding enough water that they are just floating. Pour 1 cup of almond milk into a medium bowl. Set the bowl over the ice bath and place a fine mesh strainer on top of it.
In a medium bowl whisk together the 1 cups almond milk, the soy milk powder and the oil. Set aside. Pour 1½ cups sugar in a light colored heavy saucepan in an even layer. Cook over moderate heat, until the edges of the sugar begin to melt. Using a heatproof spatula or spoon gently stir the liquefied sugar from the bottom and edges towards the center. Continue until all the sugar is dissolved. (A few remaining lumps are ok, they will melt) Continue to cook, stirring occasionally, until the caramel just begins smoking. Immediately remove it from heat and stir in the margarine and salt. Once the margarine is melted gradually whisk in the almond milk mixture. The caramel may harden and clump. Place the pot over low heat and stir until the caramel is all melted. Stir in remaining cup of almond milk.
Whisk the yolks in a small bowl and slowly pour some of the warm caramel mixture over the yolks, whisking constantly. Scrape the warmed yolks back into the pan and cook the custard stirring constantly until it thickens. Make sure to stir all the way to the bottom and around the sides. When thickened the temperature should be between 160-170 F.
Pour the mixture through the strainer into the almond milk set over the ice bath. Stir in the vanilla, then stir frequently until the mixture is cooled down. Refrigerate until cold.
Freeze the mixture in your ice cream maker according to the manufacturer’s instructions. Add the apples in the last five minutes of churning.
Transfer the ice cream to a freezer container and freeze until firm.