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Spiced Caramel Apple Ice Cream with Walnut Streusel
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Servings:
8
Author:
DJ Foodie
Prep Time:
20
Cook Time:
20
Total Time:
1, 15
Course:
Dessert
Cuisine:
American
Keywords:
ice cream
sugar-free
đ§ Ingredients
1 1/4 cup
sugar replacement
1 tsp
cinnamon
1/4 tsp
freshly ground nutmeg
2 medium
apples
like Granny Smith
1/4 cup
butter
2 1/2 cups
heavy cream
8 large
egg yolks
3/4 tsp
xanthan gum
optional
1 tsp
vanilla extract
1 1/2 cup
unsweetened almond milk
3 Tbsp
vegetable glycerin
optional
1 cup
toasted walnuts
1 Tbsp
melted butter
1 Tbsp
yacĂłn syrup
substitute: blackstrap molasses or honey
salt
to taste
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Instructions
1
In a small bowl, combine the sweetener, cinnamon, nutmeg, and a dash of salt.
Mix these ingredients, then set aside.
2
Pre-heat a large sautĂŠ pan, over medium-high heat.
3
While the pan is heating, cut the apples into small 1/4-inch (1/2cm) cubes.
Peeling is optional (I rarely do).
4
Once the pan is hot, add 1 Tbsp (15mL) of the fresh butter and quickly swirl
around the pan. It should lightly brown around the edges, but not burn. Quickly
add about 1/4 of the apple cubes and toss, to coat with the butter. Turn the
heat to medium and evenly distribute them along the bottom of the pan, so that a
single layer of apple cubes is formed. Sprinkle about 1 Tbsp (15mL) of the
sweetened spice mixture over the apples. After about 1 minute, one side of the
cubes will take on a nice, caramelized color. Toss the apples, so that most have
a new side facing down. Allow them to sit for about 1 minute. Continue cooking
and tossing until they are nicely browned on the outside, but not overcooked,
soft and mushy. The process should be fairly quick, taking about 3 minutes.
Place the browned apple cubes in a plate to cool. Repeat this step 3 more times,
until all the apples are sweetened, spiced, and caramelized. Set the plate in
the refrigerator, to cool.
5
In a medium sized saucepan, gently heat the cream over low heat until itâs just
about to simmer.
6
Place the egg yolks in a large mixing bowl. Slowly temper the hot cream into the
egg by pouring a very small amount of the hot cream into the eggs, while
whisking. This will help prevent the eggs from scrambling. Once the bit of cream
is incorporated, add a bit more, all while continuing to whisk. Then, add a bit
more. Continue adding the hot cream to the eggs, while whisking, until all of
the cream has been added and whisked into the eggs. Pour the hot egg mixture
back into the saucepan. Place the pan on the stove, over the lowest heat. Stir,
consistently. Keep the liquid moving, being sure to scrape down the sides as it
continues to heat up and cook. Again, weâre trying to avoid scrambled eggs.
7
Take 2 Tbsp (30mL) of the sweetened spice mixture and set aside. This will be
used for the streusel.
8
If youâre using the xanthan gum, add to the remaining cup of sweetened spice
mixture and mix into the dry ingredients. This will distribute and disperse it
evenly throughout the dried mix, helping to prevent clumping.
9
Whisk the cup of sweet, dry ingredients and vanilla into the egg mixture. Whisk
quickly and thoroughly, again to keep the xanthan from clumping. Once everything
is smooth and dissolved you can relax, somewhat. Although you do want to keep
whisking to keep from scrambling the eggs. It should stay smooth. Keep whisking,
until the frothier bubbles stop forming on the surface, it thickens, and coats
the back of a spoon and the temperature is about 165°F (74°C).
10
Remove from the heat and add the almond milk, mostly just to cool it down. Whisk
in the vegetable glycerin.
11
Pour the mixture into the ice cream machine and get it whirring along!
12
If you havenât toasted your walnuts, please do (roast in a 350°F (177°C) oven
for about 7 to 9 minutes, or aromatic).
13
Chop the walnuts. I like a mixture of half chopped and half powdered walnuts. It
helps form a nicer streusel. I place half of the walnuts in a spice/coffee
grinder or food processor and quickly pulse it (turn on and off, in quick little
bursts). This will form a rustic little powder. Donât actually puree them, as
itâll turn into a nut butter.
14
Place your chopped and pulverized walnuts into a small mixing bowl. Add the 2
Tbsp of spiced sweetener, melted butter, yacĂłn or molasses, and a dash of salt.
Mix the ingredients together. Set this mixture in the refrigerator, to cool.
15
When the ice cream is ready, add the chilled caramelized apples just before
removing the mixture from the machine. I tend to like adding my âgoodiesâ
towards the end, as the churning process can break them up. I like the nice,
periodic burst of apple flavor and prefer larger, whole chunks.
16
I personally use this mixture and divide between 8 or 9 small deli cups.
However, you can load this all into one large freezer proof container, if youâd
like. I just find individual portions is more flexible and keeps me a bit more
honest. Iâll just eat one cup, rather than grabbing a shovel and sitting with
the whole container.
17
Set the deli cups on the counter, then divide the apple ice cream between the
cups.
18
Take the streusel from the refrigerator and evenly sprinkle the mixture over the
top of each ice cream mound.
19
Place the lids on the cups, then slide them into the freezer. Oh, happy day!
Ă
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