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Ingredients
- for the roasted apple butter (makes more than a quart):
- 10 medium apples, rinsed and quartered with skins and cores intact
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 1/3 cup brown sugar
- 1/2 teaspoon sea salt
- 1 teaspoon lemon zest
- 1/2 teaspoon cinnamon
- for the vanilla bean ice cream (makes about four and a quarter cups):
- 2 cups heavy cream, divided
- 2 cups whole milk
- 4 egg yolks
- 5 tablespoons sugar, divided
- 1 vanilla bean, halved
- 1/4 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 3 tablespoons dark rum
- 1 teaspoon vanilla extract
- for the oat crisp (makes about one cup):
- 3/4 cup gluten-free old fashioned rolled oats
- 2 tablespoons sugar
- 1/4 teaspoon sea salt
- 4 tablespoons butter, rough chopped
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon each ground allspice, ginger, and nutmeg
- for the apple crisp ice cream:
- 4 1/4 cups chilled vanilla bean custard
- 1 cup chilled roasted apple butter
- 1 cup oat crisp, divided
Preparation
Step 1
for the roasted apple butter:
Preheat the oven to 400 degrees F. Spread quartered apples out in a single layer in a large roasting pan skin side down. Pour in the apple cider vinegar and water, and sprinkle apples with brown sugar and sea salt.
Slide into oven and roast for 40 – 45 minutes. Apples should be turned once during cook time, at about the 30 minute mark.
Remove from oven and set apples out to cool. The roasted outer layer of the apples can mean that the hot apples innards will come squirting out, so use a knife to halve the apple sections, and then mash with a potato masher. Run apples though a food mill to remove seeds and skin.
Stir in lemon zest and cinnamon. Spoon apple butter into jars and chill in fridge. Apple butter will keep well in the fridge for a week.
for the vanilla bean ice cream:
In a heavy bottomed sauce pan, heat one cup of the heavy cream over medium heat, stirring occasionally.
Meanwhile, pour 3 tablespoons sugar into a small bowl, scrape vanilla beans into the sugar, and then use fingertips to rub beans and pod into the sugar.
When cream is steaming, add the vanilla sugar, along with vanilla pod. Turn heat to low and steep for about 10 minutes.
Bring heat back up to medium. In a small bowl, whip remaining 2 tablespoons sugar into egg yolks. Temper yolks by slowly pouring in 1/4 cup of steaming cream mixture, and then slowly adding an additional 1/2 cup of hot cream. Whisk the yolk and cream mixture back into the steamy cream. Whisk in whole milk, sea salt, and ground cinnamon. Stirring constantly, cook mixture over low heat until the custard thickens and coats the back of a wooden spoon, about 7 minutes.
Take mixture off heat and stir in the remaining cup of cream, rum, and vanilla extract.
Pour cream into jars and chill thoroughly in the fridge for at least 4 hours.
for the oat crisp:
Preheat oven or toaster oven to 350 degrees F.
In a food processor, pulse oats until they are crumbly. Pulse in sugar and sea salt, and then butter. Spread crumble on a small rimmed baking sheet and toast in the oven for 15 minutes. Give baking sheet a good shake halfway through.
Set aside to cool, break into 1/4 inch chunks and spread crumble out on a plate, and freeze while you make ice cream.
for the apple crisp ice cream:
Process chilled vanilla bean ice cream according to ice cream maker’s instructions, or about 20 minutes. When ice cream is cold and the consistency of soft serve, spoon a quarter of the ice cream into a 2 quart freezer proof container. With 1 cup of apple butter and 1/2 cup of the crisp (you’ll want to reserve some of the crisp for topping), create alternating layers of ice cream, apple butter, and crisp. Give everything a quick swirl, cover, and freeze for at least four hours.
Serve ice cream in cones topped with a pinch of ground cinnamon and a sprinkle of the reserved crisp. Once frozen, ice cream should sit out for 15 – 20 minutes before serving.