Best Apples With Calvados And Ice Cream Recipes

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APPLE CRUMBLE WITH CALVADOS AND CRéME FRAîCHE ICE CREAM



Apple Crumble with Calvados and Créme Fraîche Ice Cream image

Provided by Laura O'Neill

Categories     Milk/Cream     Dessert     Frozen Dessert     Apple     Summer     Calvados     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 quart

Number Of Ingredients 22

For the crumble:
2/3 cup (83 grams) all- purpose flour
6 tablespoons (75 grams) sugar
1 teaspoon baking powder
1/4 teaspoon (1 gram) kosher salt
1/4 teaspoon (1 gram) freshly grated nutmeg
12 tablespoons (1 1/2 sticks/ 170 grams) unsalted butter, melted and cooled
For the apples:
2 cups apples (about 2 medium apples, preferably Granny Smiths, cut into 1/4-inch dice)
1/4 cup (50 grams) sugar
1/2 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground pink peppercorns
2 tablespoons calvados or other brandy
For the ice cream base:
1 1/2 cups whole milk
1/2 cup plus 2 tablespoons (125 grams) sugar
1/4 teaspoon (1 gram) kosher salt
6 large egg yolks
2 cups crème fraîche
1/2 teaspoon pure vanilla extract

Steps:

  • 1. To make the crumble, preheat the over to 350°F; position a rack in the middle. Line a rimmed baking sheet with parchment paper.
  • 2. In a bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg until combined. Add the butter and, using a fork, cut it into the mixture until it resembles wet sand. Refrigerate for about 20 minutes, or until chilled. Sprinkle the chilled crumble mixture over the prepared baking sheet. Bake for 15 minutes, or until golden brown. Transfer the baking sheet to a wire rack and let the crumble cool completely before breaking it into small pieces. Set aside.
  • 3. To make the apples, in a saucepan, combine the apples, sugar, vanilla, cinnamon, salt, and pepper and let the fruit macerate for 30 minutes. Place the saucepan over low heat and cook until the apples are tender, about 10 minutes. Remove from heat and set aside for 5 minutes. Stir in the calvados; let cool to room temperature.
  • 4. To make the ice cream base, pour the milk into a double boiler or a heatproof bowl set over a saucepan of simmering water (the bottom of the bowl should not touch the water). Whisk in 1/2 cup (100 grams) of the sugar and the salt and stir until they have dissolved. Warm the mixture until you see stream rising from the top.
  • 5. Meanwhile, prepare an ice bath in a large bowl and set another bowl over it. Set aside.
  • 6. In a medium bowl, with a kitchen towel underneath it to prevent slipping, whisk together the egg yolks with the remaining 2 tablespoons (25 grams) sugar until uniform. While whisking, add a splash of the hot dairy mixture, whisking it in bit by bit, until you've added about half. Add the yolk mixture to the remaining dairy mixture in the double boiler. Set the heat under the double boiler to medium and cook the custard, stirring continuously with a wooden spoon and reducing the heat to medium-low as necessary, until steam begins to rise from the surface and the custard thickens enough to coat the back of the spoon. Hold the spoon horizontally and run your finger through the custard. If the trail left by your finger stays separated, the custard is ready to be cooled.
  • 7. Strain the custard into a bowl and stir in the crème fraîche. If the mixture seems a bit runny and has lost its thick consistency, return the custard to the double boiler, and cook, stirring, until the custard has thickened enough to coat the back of the spoon. Repeat the finger gap test until the trail left by your finger stays separated. Strain the custard into the bowl sitting over the prepared ice bath, add the vanilla, and stir for 3 to 5 minutes, or until the custard has cooled. Transfer the custard to a quart-size container, cover, and refrigerate for at least 4 hours or, preferably, overnight.
  • 8. Pour the chilled custard into an ice cream maker and freeze according to the manufacturer's instructions. Place the container in which you refrigerated the custard in the freezer so you can use it to store the finished ice cream. Churn the ice cream until the texture resembles "soft serve." In the last 30 seconds of churning, add the crumble and the cooked apples. You can also manually fold the crumble and apples into the ice cream. Transfer the ice cream to the chilled storage container and freeze until hardened to your desired consistency. Alternatively, you can serve it immediately-it will be the consistency of gelato. The ice cream will keep, frozen, for up to 7 days.

BAKED APPLES WITH CALVADOS



Baked Apples With Calvados image

Provided by Moira Hodgson

Categories     dinner, easy, dessert

Time 40m

Yield 6 servings

Number Of Ingredients 4

6 MacIntosh or Granny Smith apples
4 tablespoons unsalted butter
2 tablespoons sugar
1/2 cup warmed Calvados

Steps:

  • Preheat oven to 350 degrees.
  • Peel, core and slice the apples in rounds. Place them in a baking dish with butter and sugar. Bake, stirring occasionally, for 30 minutes, or until the apples are tender.
  • Warm the Calvados in a small pan and pour it over the apples. Set it aflame, shaking the baking dish, until the flames die down.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 2 grams, Carbohydrate 28 grams, Fat 8 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 3 milligrams, Sugar 21 grams, TransFat 0 grams

APPLE AND CALVADOS TART (GALETTE DE POMMES AU CALVADOS)



Apple and Calvados Tart (Galette de Pommes au Calvados) image

This is a dessert you'll make over and over in the fall when interesting apples fill the farmers' market; but the Calvados sauce ensures it even makes out-of-season apples sing.

Categories     Milk/Cream     Fruit     Dessert     Bake     Lemon     Apple     Brandy     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Fall

Yield 8 servings

Number Of Ingredients 12

All-butter pastry dough
1 3/4 pound Gala apples
2 teaspoons fresh lemon juice
1/3 cup plus 1/2 tablespoon granulated sugar
Calvados applesauce
3 tablespoons unsalted butter, cut into 1/2-inch pieces
1 1/2 tablespoons apple jelly
1 cup chilled heavy cream
1 tablespoon confectioners sugar
1 1/2 tablespoons Calvados
Special Equipment
parchment paper; a large baking sheet (at least 14 inches wide)

Steps:

  • Roll out pastry on a lightly floured surface with a floured rolling pin into a rough 16-inch round (1/8 inch thick), then transfer carefully to parchment-lined large baking sheet. Loosely fold in edge of pastry where necessary to fit on baking sheet, then chill, covered loosely with plastic wrap, 30 minutes.
  • Preheat oven to 425°F.
  • While pastry is chilling, peel and core apples, then cut into 1/8-inch-thick slices. Toss slices with lemon juice and 1/3 cup granulated sugar.
  • Put baking sheet with pastry on a work surface and unfold any edges so pastry is flat. Spread applesauce over pastry, leaving a 2-inch border, and top sauce with sliced apples, mounding slightly. Fold edges of dough over filling, partially covering apples (center will not be covered) and pleating dough as necessary. Dot apples with butter, then brush pastry edge lightly with water and sprinkle with remaining 1/2 tablespoon granulated sugar. Bake galette in middle of oven until pastry is golden and apples are tender, 40 to 45 minutes.
  • While galette is baking, melt apple jelly in a very small saucepan over moderately low heat, stirring.
  • Slide baked galette on parchment onto a rack, then brush with melted jelly and cool galette until warm or room temperature.
  • Beat together cream and confectioners sugar in a bowl with an electric mixer until cream just holds soft peaks, then beat in Calvados. Serve galette topped with dollops of Calvados cream.

ROASTED APPLES WITH CALVADOS AND CINNAMON ICE CREAM



Roasted Apples with Calvados and Cinnamon Ice Cream image

Categories     Sauce     Dessert     Side     Bake     Roast     Apple     Summer     Winter     Chill     Kosher     Cinnamon     Pastry     Boil

Number Of Ingredients 18

1 vanilla bean
8 tablespoons (1 stick) unsalted butter
6 small baking apples, such as Pink Lady or Macintosh
2 tablespoons granulated sugar
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 tablespoons Calvados
1/4 teaspoon kosher salt
Cinnamon ice cream (recipe follows)
Cinnamon Ice Cream
2 cups whole milk
2 cups heavy cream
2 cinnamon sticks
1/2 teaspoon ground cinnamon
4 extra-large egg yolks
1/2 cup granulated sugar
(makes 1 quart)

Steps:

  • Preheat the oven to 425°F.
  • Slice the vanilla bean lengthwise down the center, and use a paring knife to scrape the seeds and pulp into the butter. To make sure not to lose any of the seeds, run your vanilla-coated knife through the butter. Add the vanilla pod to the pan, and cook the butter and vanilla over medium heat 6 to 8 minutes, shaking the pan occasionally, until the butter browns and smells nutty. Remove from the heat, and discard the vanilla pod.
  • Cut the apples in half through the core, and carefully remove the core and seeds with a paring knife (or, for a more dramatic presentation, leave the core and stems intact). Toss the apples in a large bowl with the sugars, brown butter, cinnamon, nutmeg, Calvados, and salt. Arrange the apples, cut side up, in a roasting pan. Top each half with the remaining sugar mixture from the mixing bowl.
  • Bake the apples about 40 minutes, basting them with the pan juices every 10 minutes, until the flesh has pulled away from the skin and the apples are tender and carmelized.
  • Arrange the warm apples on a large platter, and pour all the remaining juices over them. Serve with cinnamon ice cream and glasses of Calvados.
  • Cinnamon Ice Cream
  • Place the milk, cream, cinnamon sticks, and ground cinnamon in a medium pot. Bring to a boil over medium heat. Turn off the heat, cover, and let the flavors infuse about 30 minutes.
  • Bring the mixture back to a boil over medium heat, stirring occasionally. Turn off the heat.
  • Whisk the egg yolks and sugar together in a bowl. Whisk a few tablespoons of the warm cream mixture into the yolks to temper them. Slowly, add another 1/4 cup or so of the warm cream, whisking to incorporate. At this point, you can add the rest of the cream mixture in a slow steady stream, whisking constantly. Pour the mixture back into the pot and return to the stove.
  • Cook the custard over medium heat 6 to 8 minutes, stirring with a rubber spatula, scraping the bottom and sides of the pan. The custard will thicken, and when it's done will coat the back of the spatula. Strain it and chill at least 2 hours in the refrigerator. The base should be very cold before you churn it. Process in an ice cream maker according to the manufacturer's instructions.
  • Note
  • I like to leave some of the cores and stems intact-the apples are a little harder to eat, but so beautiful that way.

Apples with calvados and ice cream is a classic dessert recipe that is easy to prepare and perfect for any occasion. The combination of sweet apples, warm calvados, and creamy ice cream is a delicious treat that will satisfy any sweet tooth. In this article, we will explore what makes this recipe so special and provide some tips for making it at home.

The Ingredients

To make apples with calvados and ice cream, you will need a few simple ingredients. Here is everything you will need to make this recipe:
Apples:
The key ingredient in this recipe is, of course, the apples. You can use any type of apple you like, but tart apples like Granny Smiths work particularly well. Be sure to slice them thinly and evenly so they cook through evenly.
Calvados:
Calvados is a type of apple brandy that is made in the Normandy region of France. It is sweet and warm, with a rich apple flavor that pairs perfectly with the fresh apples in this recipe. You can find it in most liquor stores, or you can substitute another type of brandy if you can't find calvados.
Butter:
Butter is used to cook the apples and to make the caramel sauce. Be sure to use unsalted butter so you can control the saltiness of the final dish.
Brown Sugar:
Brown sugar is used to make the caramel sauce. It adds a rich, molasses flavor that complements the sweetness of the apples.
Cinnamon and Nutmeg:
These warm spices are used to season the apples and add depth to the flavor of the dish.
Vanilla Ice Cream:
Vanilla ice cream is the perfect accompaniment to the warm, caramelized apples. Its creamy sweetness provides a cool contrast to the hot apples and the rich calvados.

The Process

Making apples with calvados and ice cream is a straightforward process that requires only a few steps. Here is how you can make this delicious dessert at home:
Step 1: Prep the Apples
Peel and core the apples, then slice them thinly and evenly. In a large skillet, melt a tablespoon of butter over medium heat. Add the apples to the skillet and sprinkle them with cinnamon and nutmeg. Cook, stirring occasionally, until the apples are tender and lightly browned, about 10-12 minutes.
Step 2: Make the Caramel Sauce
When the apples are almost done cooking, make the caramel sauce. In a small saucepan, melt another tablespoon of butter over medium heat. Add the brown sugar and stir until it is completely dissolved. Cook, stirring constantly, until the mixture thickens and turns a deep golden-brown color. This should take about 3-5 minutes. Remove the pan from the heat and slowly stir in the calvados. Be careful as the alcohol may ignite. Allow the flames to die down before returning the pan to the heat and stirring the sauce until the alcohol has cooked off and the sauce has thickened.
Step 3: Combine the Apples and Caramel Sauce
Once the sauce has thickened, pour it over the apples in the skillet and stir to coat the apples in the caramel. Cook for another 2-3 minutes, until everything is hot and bubbly.
Step 4: Serve with Ice Cream
Scoop some vanilla ice cream into bowls or plates and top with the hot apple mixture. Serve immediately and enjoy!

Conclusion

Apples with calvados and ice cream is a delicious and easy dessert recipe that is perfect for any occasion. With just a few simple ingredients and a little bit of cooking time, you can create a rich and flavorful dish that will satisfy any sweet tooth. So why not give this recipe a try and see for yourself how delicious it can be!
If you're looking to prepare a delicious dessert, the apples with Calvados and ice cream recipe is a perfect choice. This classic recipe is a combination of apples, Calvados, and ice cream, which creates a delicious and flavor-packed dish that is sure to impress your taste buds. However, making this dish can be tricky, especially if you're not familiar with cooking with Calvados. In this article, we have provided valuable tips to help you prepare the best apples with Calvados and ice cream recipe.

Choosing the Right Apples

The first step in preparing apples with Calvados and ice cream is to choose the right type of apples. You want to select apples that are crisp, firm and slightly tart. Some of the best apples to use for this recipe are Braeburn, Granny Smith, or Honeycrisp apples. These varieties will hold their shape and provide a refreshing tartness that contrasts well with the sweet flavors of Calvados and vanilla ice cream.

Calvados – The Perfect Alcohol for Apples

Calvados is a type of apple brandy, which is made from fermented apple juice or apple cider. It is produced in the Calvados region of Normandy, France, and is known for its unique flavor and aroma. When choosing a Calvados, it's essential to look for a high-quality brand with an age statement (VSOP or XO). High-quality Calvados has a smoother and richer flavor profile, which enhances the overall taste of the dessert.
Don't Overcook the Apples
When cooking the apples, it's essential to be careful not to overcook them. Overcooking can cause the apples to become mushy or fall apart. Ideally, you want the apples to be tender but still have a bit of bite. To achieve this, cook the apples for no more than 15-20 minutes.
Use Butter or Margarine Instead of Oil
When cooking the apples, it's better to use butter or margarine instead of oil. Butter adds a rich, creamy flavor to the apples, which pairs well with the Calvados and ice cream. Margarine can also be used as a substitute for butter if you prefer a dairy-free option. It's best to use unsalted butter or margarine to avoid overpowering the flavors of the dish.
How to Flambé the Calvados
Flambéing is a technique used to ignite the alcohol in a dish. In this recipe, you will need to flambé the Calvados before adding it to the apples. To do this, remove the skillet from the heat source and allow it to cool slightly. Then, pour the Calvados into the skillet and carefully light it with a long match or lighter. Be sure to keep a safe distance from the flame and keep a lid nearby to extinguish the flame if needed. The flames will burn out in a few seconds, and the skillet will be left with a reduced, syrupy sauce.

Serving Suggestions

Once you have prepared the apples with Calvados, it's time to serve them. You can serve the apples hot or cold, depending on your preference. Here are some serving suggestions for this delicious dessert:
Serve with Vanilla Ice Cream
The best way to enjoy this classic recipe is to pair it with a scoop of vanilla ice cream. The cold and creamy ice cream provides a nice contrast to the warm and tangy flavors of the apples and Calvados.
Garnish with Chopped Nuts
To add some extra crunch and texture to the dish, you can garnish the apples with chopped nuts such as roasted almonds or pecans. This will give your dish a sophisticated and crunchy touch.
Decorate with Whipped Cream
Another way to elevate the presentation of the dish is to decorate it with whipped cream. The smooth and fluffy texture of whipped cream will complement the robust flavors of the apples, Calvados, and vanilla ice cream.

Conclusion

In conclusion, apples with Calvados and ice cream can be a delectable and satisfying dessert to prepare. All you need to do is make sure you've selected the right type of apples, used high-quality Calvados, and followed our valuable tips when cooking the apples. With these tips and suggestions in hand, you're sure to create a delicious dessert that will be a hit with your family and friends.

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