Apple Crumble Ice Cream With Calvados and Créme Fraîche is perfect ice cream for this summer.

Ingredients of Apple Crumble Ice Cream With Calvados and Créme Fraîche

2/3 cup- all- purpose flour
6 tablespoons – sugar
1 teaspoon- baking powder
1/4 teaspoon -kosher salt
1/4 teaspoon – freshly grated nutmeg
12 tablespoons – unsalted butter, melted and cooled
For the apples:
2 cups apples
1/4 cup- 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
For the ice cream base:
1 1/2 cups whole milk
1/2 cup plus 2 tablespoons- sugar
1/4 teaspoon – kosher salt
6 large -egg yolks
2 cups -crème fraîche
1/2 teaspoon- pure vanilla extract


How to Make Apple Crumble Ice Cream With Calvados and Créme Fraîche

  • 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.
  • 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.
  • 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.
  • Stir in the calvados; let cool to room temperature.
  • To make the ice cream base, pour the milk into a double boiler or a heatproof bowl set over a saucepan of simmering water.
  • Whisk in 1/2 cup of the sugar and the salt and stir until they have dissolved.
  • Prepare an ice bath in a large bowl and set another bowl over it.
  • In a medium bowl, with a kitchen towel underneath it to prevent slipping, whisk together the egg yolks with the remaining 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 until steam begins to rise from the surface and the custard thickens enough to coat the back of the spoon.
  • 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.
  • Put 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, add the crumble and the cooked apples.
  • Transfer the ice cream to the chilled storage container and freeze until hardened to your desired consistency.

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