This recipe is based on a method developed by Jeni Britton Bauer, who owns outstanding ice cream shops in Ohio and has written a book about making homemade ice cream. Most methods for producing creamy homemade ice cream involves adding egg yolks, something I've never been willing to do. With Jeni's method, the same creamy texture is attained by adding cornstarch and boiling the liquid to reduce the water content. Her method also involves adding a little cream cheese, something that I have omitted with good results. I have basically kept the same master ice cream recipe that I have used for years and just added the cornstarch and corn syrup that she recommends. You can freeze this ice cream and days later, it will still be creamy, with no ice crystals!
for the apple tarts:
Defrost the frozen puff pastry in your refrigerator for a few hours or at room temperature just until unfrozen, but still cold.
Line two baking sheets with parchment paper and preheat the oven to 400°F.
Peel and core the apples. Slice very thinly into rounds - I did mine on a mandoline slicer. Blend the sugar, cinnamon, nutmeg, sea salt, lemon juice and butter in a bowl. Toss the apple slices thoroughly in the mixture.
Cut out rounds of the puff pastry with the biscuit cutter. Lay the rounds on the parchment paper and dock them with a fork. Lay a couple of slices of cheddar cheese on the pastry. Lay the apple slices on top of the cheese. Bake for about 20 minutes, until golden. Serve with cinnamon ice cream and chopped hazelnuts.
to make the ice cream:
Make a slurry in a little jar of 1/4 cup of the half and half and the cornstarch and shake well.
In a medium saucepan, whisk together the rest of the half and half and the cream, sugar, corn syrup, salt and vanilla bean seeds and the pod. Bring to a boil over medium-high heat and cook for 4 minutes; stir in slurry and cinnamon. Return to a boil and cook, whisking the mixture, until thickened, about 2 minutes. Remove from heat, remove vanilla bean and pour into a heatproof bowl (I like to use a 4 cup Pyrex glass measuring cup). Refrigerate until very cold, stirring every once in a while.
Pour the mixture into an ice cream maker and process for 30 minutes. Place ice cream in a plastic container, press plastic wrap on top of the ice cream and freeze.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (227g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 230 (67%)|
|Amt Per Serving||% DV|
|Total Fat 25.6g||34 %|
|Saturated Fat 16g||80 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 1g|
|Cholesterol 79.8mg||25 %|
|Sodium 2556.5mg||88 %|
|Potassium 252.2mg||7 %|
|Total Carbohydrate 26.4g||8 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 24.9g|
|Protein 4.6g||7 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 344
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!