courtesy Gale Gand
Show: Sweet Dreams
Episode: Heirloom Recipes
When I was a brownie in summer camp at Camp Sacajewea we would make hand cranked vanilla or peanut better ice cream on those hot August days, taking turns turning the crank. I can still remember the slightly icy quality of it. Maureen Shay's mother was my Troop Leader so I suspect she was the instigator of this long love affair I've been having with homemade ice cream. No fancy vanilla bean used here like in my normal ice creams. Vanilla extract is what the Brownies pantry stocked. My Aunt Jimmy (her real name was Sylvia) brought apple crisp into the family's repertoire. In the recipe file her name adorns the top of the card. I, of course, needed to make it my own by using pears and making it a bit lighter and more flavorful with the apple juice concentrate.
Ice Cream: Heat the milk and cream until scalded then turn off the heat. In a bowl whisk together the yolks and sugar; then temper the yolks with the hot cream
mixture. Return to the heat and cook carefully stirring constantly until thickened and is 180 degrees F. Immediately pour the custard through a fine strainer into a bowl in an ice bath. Chill. Whisk in the vanilla extract. Turn in a hand crank ice cream machine with ice and rock or kosher salt and keep frozen.
Make the Crisp:
Preheat the oven to 400 degrees F.
In a bowl, stir together the flour, sugars, cinnamon, and nutmeg. Using a pastry blender or the paddle attachment of an electric mixer, mix in the butter to make a crumbly, sandy mixture.
Peel, core, and thickly slice the pears and put them in a deep, buttered 2-quart baking dish. (The pears should be at least 2 1/2 inches deep in the pan; add more if necessary.) Drizzle the apple juice concentrate over the fruit and sprinkle the topping over the pears. Bake for 30 minutes, until pears are tender and topping is lightly browned.
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Serving Size: 1 Recipe (1796g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 2685 | ||
Calories from Fat: 1506 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 167.3g | 223 % | |
Saturated Fat 96.3g | 482 % | |
Monounsaturated Fat 50.7g | ||
Polyunsanturated Fat 10.1g | ||
Cholesterol 1718.5mg | 529 % | |
Sodium 43180.4mg | 1489 % | |
Potassium 1881.8mg | 50 % | |
Total Carbohydrate 284.2g | 84 % | |
Dietary Fiber 35.2g | 141 % | |
Sugars, other 249g | ||
Protein 34.1g | 49 % | |
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: 2685
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