John Myers
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Dessert: Baked Apple Ice Cream and Ice Chocolates
The perfect dessert: baked apple ice cream and ice chocolates recipe with a picture and simple step-by-step instructions.
… also for the sundae
- 3 tablespoon Sugar
- 0,2 cl Strohrum
- 3 piece Tart apples
- 2 piece Eggs
- 150 ml Cream
- 1 tablespoon Raisins
- 20 g Sugar
- 2 piece Tart apples
- 2 tablespoon Sugar
- 20 g Butter
- 0,5 teaspoon Ground cinnamon
- 2 tablespoon Caramelized walnuts
- 6 tablespoon Maple syrup
- Mint leaves
… also for the chocolates
- 50 g Dark couverture
Preface
- My daughter bought an ice cream machine and asked me to test it. The recipe shown here is without any problems even without a machine.
The ice cream – the basis for two products
- Butter a casserole dish well, sprinkle with sugar and drizzle with rum (80%). Halve the apples, remove the core and place in the baking dish with the cut surface facing down. Fry in a preheated oven at 180 ° C until the skin bursts or the pulp oozes out from below.
- Use a spoon to remove the pulp from the skins, place in a bowl and roughly mash with a fork. Mix with the fruit juice and the mixture
- Separate the eggs and beat the egg whites until stiff. Mix the egg yolks with the cream and sugar and heat slowly. NOT COOK. Let cool a little, fold in the egg white and then mix with the apple pulp.
- Fill this mass into the pre-cooled container (at least 12 hours) of the ice machine and start the device. The colder the ice cream mass, the faster it can be prepared. While stirring, add the raisins. You can also add a sip of rum here. Without a machine, the mass is poured into a suitable container and stirred again and again during freezing so that no crystals form.
For the sundae
- Peel and dice the apples and bring to the boil with sugar, butter and cinnamon. Cook for about 3 minutes and then cool.
- In a suitable glass, first fill a spoonful of the apple compote, then ice, again compote and again ice. Pour maple syrup over it, sprinkle with a few caramelized walnuts and garnish with a mint leaf.
For the chocolates
- Roughly chop the couverture and melt over a water bath (not above 37 ° C). Line suitable silicone molds with the melted couverture and let it solidify. Now fill the molds with the not yet completely frozen mass and freeze. Carefully remove from the molds and freeze until eaten.
- The first time I first frozen the ice cream in the molds and then dipped it into the liquid couverture. But that won’t work because the ice cream melts too quickly and the chocolate layer is too thick.
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