John Myers
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Caramelized Calvados Apples with Vanilla Ice Cream
The perfect caramelized calvados apples with vanilla ice cream recipe with a picture and simple step-by-step instructions.
For the calvados apples:
- 30 g Cranberries
- 100 ml Calvados
- 6 Pc. Tart apples
- 2 tbsp Butter
- 4 tbsp Honey
- 100 ml Apple juice
- 40 g Almonds
For the ice cream:
- 400 ml Sweet cream
- 250 g Mascarpone
- 4 Pc. Egg yolk
- 2 Pc. Vanilla pods (pulp only)
- 100 g Sugar
For the caramelized apples:
- Bring the cranberries and 40 ml calvados to the boil, then remove the pan from the heat and let the cranberries continue to steep. Peel the apples and cut them in half.
- Heat the butter together with the honey in a large pan and fry the apple halves with the cut surface facing down in the heated mixture until they turn brown. Now pour in the apple juice, turn the apples and simmer for about 5 minutes at a low temperature.
- Add the cranberries with the almonds and the remaining calvados to the apple mixture and simmer for another 5 minutes. Turn the apples over and over again. Apple juice or water can be added for a more fluid consistency. In the end, the apples should be golden yellow and the sauce should have a creamy consistency.
For the ice cream:
- Mix the egg yolks with the cream vigorously in a tall container and stir in the pulp of a scraped-out vanilla pod with sugar and vanilla sugar. Mix the mixture with a mixer on the highest setting for about 30 seconds.
- Now stir in the mascarpone vigorously and let the finished mixture freeze in an ice cream maker.
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