Tart Tatine Ice cream

saluki

Well. I'm on Daikon Radish overload and really craving something decadent and unhealthy.

I found this over at habeas brulee. I think this fits the bill perfectly!
Susie
-----------------------------------------------------------
In the meantime, enjoy this wonderful ice cream, made by following a recipe found in Kate Zuckerman’s The Sweet Life: Desserts from Chanterelle. She’s right, it really does taste like a tart tatine.


Apple Caramel Ice Cream
(from The Sweet Life: Desserts from Chanterelle by Kate Zuckerman)
5 C apple cider
3/4 C granulated sugar
1 1/2 C heavy cream
1 C whole milk
8 egg yolk
1 egg
Pinch of salt

Boil the cider down and reduce it to 1 1/2 C. Be careful, as it can get away from you and burn if you wander away near the end. (Why yes, that is what happened to my first attempt.)

Combine the sugar and water in a heavy-bottomed saucepan and cook until it is pale gold. Remove from heat and let it continue to cook until it is whatever level of brown you think tastiest. Add the reduced cider. The caramel will freeze up. Return it to gentle heat and whisk until smooth. Whisk in the cream and milk.

In a separate bowl, whisk the egg, egg yolks, and salt together for a minute. Continue whisking as you pour some of the hot cream into it, then pour the egg mixture back into the rest of the cream, whisking all the while.

Set up a bowl in an ice bath, with a fine mesh strainer on top.

Cook over medium heat, stirring constantly, until it coats the back of a spoon. Strain into the bowl in the ice bath. When it cools, chill it in the fridge until quite cold, then follow your ice cream machine’s instructions.


http://habeasbrulee.com/2007/07/10/apple-caramel-ice-cream/