Sunday, January 9, 2011

apple ice cream

  • 2 gold rush apples, cut in half and cored
  • 1/8 cup sugar
  • 1 tsp. lemon juice
  • 1/2 cup apple juice
  • 1/2 cup heavy whipping cream
  • 1/2 cup milk
on a pan, put apples with innards side down. 
(throw some lemon juice on the freshly cut apple so that it doesn't turn brown. 
that could make for some creepy ice cream.)

bake apples for 30 minutes at 350 degrees.
(or until squishy)

once done, put into a pot and puree, using an immersion blender. 
hello, apple sauce. 
it's nice to meet you. 


add lemon juice, sugar, and apple juice.

taste constantly. 
if it needs any more of anything, add it.
you aren't an idiot, as long as it tastes good, you are doing it correctly.

make sure the mixture isn't too hot, and add the heavy cream and milk. 

(i've totally added the cream/milk too early and cooked it. 
it's gross. 
be a smidge patient and it won't be a huge disaster.)

puree again, to make sure it is super silky smooth.

throw the whole concoction through a sieve to get rid of the fibery bits -- 
cause let's be serious you are making ice cream, not apple sauce.

then put it in the ice cream maker. 
let that bad boy do it's magic, and presto change-o: 
apple ice cream.


No comments:

Post a Comment