This ice cream was made in a similar way to the espresso ice cream I posted, but it’s all about the calvados and the hint of apple. It’s smooth, creamy and absolutely sinful, and it’s a fun way to serve apples in calvados as an accompaniment to cheese.
I just realized I should probably explain what calvados is…well it’s a sweet apple brandy that is commonly shared as a digestif, it was also one of Jame’s Bond drink of choice.
Apples in Calvados Ice Cream – 1 quart
3/4 cup sugar
1/3 cup calvados
All the apples from the jar of “Apples in Calvados”, quartered (net weight: 7.4 oz )
2 cups heavy cream
1/3 cup whole milk
1/2 cup sugar
8 egg yolks
1/3 cup calvados
Combime 3/4 cups sugar, 1/3 cup calvados, and quatered apples in a small saucepan, over medium heat. Bring to a boil, and turn the heat down to low, simmer for 10 or 15 minutes. Remove from heat, and pass through a fine-mesh strainer, pushing on the fruit to extract as much puree as possible. Place the puree in an ice bath and set aside.
In a medium saucepan, heat the milk, cream and 1/2 cup sugar. Once it begins to steam, remove it from the heat. In a large bowl, combine the egg and egg yolks – whisk. Carefully ladle the hot cream into the egg mixture while whisking constantly! Continue to do this until you have mixed in half the cream mixture. Pour the warmed egg mixture back into the saucepan, and cook over medium heat, stirring continuously with a wooden spoon. Once you can draw your finger along the back of the spoon in the custard and it stays, it is thick enough, and can be removed from the heat. Strain the custard, and place in an bath to cool. After 10 minutes, stir in apple puree and remaining calvados.
Refrigerate for at least 2 hours (at most 2 days). Freeze ice cream base in an ice cream maker according to instructions. Then transfer to an airtight container and place in the freezer for at least 4 hours before serving.
Enjoy this very adult treat!