This is probably the most decadent creation ever to come out of my ice cream maker and that sucker works overtime. I just don't blog about it much. However, these flavors have been dancing around in my head for days. After finally shoving them into the ice cream machine, the result was just too fantastic not to share.
This is a rich and satisfying creation. The ice cream itself is delicate with a bite of Calvados. Adding the caramelized apples deepened the flavor significantly and provided a candy crunch. Layering in smooth ribbons of speculoos cream added texture and flavor.
I am submitting this ice cream recipe to the Monthly Mingle hosted this month by My Easy Kitchen. June's theme is Apples.
Caramelized Apple Vanilla Calvados Ice Cream with Speculoos Cream Swirl
For the Caramelized Apples:
- 2 apples peeled and diced (I used Braeburns, not the ones in the photo above)
- 1/2 cup brown sugar
- 2 tablespoons butter
- 1 teaspoon vanilla
- Pour sugar into a small frying pan over a high heat.
- When the sugar starts to become liquid, add the butter and stir it into the sugar as it melts.
- Add vanilla and stir.
- Add the apples and toss to coat. turn heat down to medium and stir occasionally.
- When the apples have released their juices, turn the heat down to low and simmer until the liquid becomes thick and the apples are a golden brown color.
- Remove from heat and while the mixture is still warm, break it up into pieces with a wooden spoon to avoid it forming one big clump. Set aside.
For the Vanilla Calvados Ice Cream:
- 1 cup heavy cream
- 4 egg yolks beaten
- 1+1/2 cups milk
- 3/4 cup sugar
- 2 tablespoons of Calvados or Apple Brandy
- 1 teaspoon vanilla
- Caramelized apples above
- Pour cream into a bowl and set a strainer over the top.
- In another small bowl whisk egg yolks together.
- Heat the milk, sugar, vanilla and Calvados together in a saucepan.
- when mixture is hot, pour a bit into the yolks whisking fast to temper them.
- Pour the egg mixture back into the saucepan and heat, stirring with a wooden spoon.
- When the custard mixture thickens, pour it into the strainer and mix together with the cream.
- Drop the pieces of caramelized apples into the mixture.
- Cover with plastic wrap. Make sure the wrap is touching the top of the mixture.
- Chill in the fridge for several hours or overnight.
Make the Ice cream:
- 3/4 cup Speculoos cream
- Vanilla Calvados ice cream mixture above
- Briefly Heat the Speculoos cream in a small frying pan or in the micro. You want only to warm it slightly to liquify it a bit so it can be easily added to the ice cream.
- Pour the vanilla calvados mixture into your ice cream maker and follow the manufactures directions.
- After the ice cream is done in the machine, before freezing, swirl in the Speculoos cream in ribbons.