My winter 2009 cooking extravaganza reached exciting new
heights when I decided to finally dust off my ice cream maker and use it a second
time, and couple the ice cream with a wonderful – and simple – apple
crumble. Instead of choosing to make an
easier Philadelphia-style ice cream, I decided to make a French custard-type
vanilla using this recipe from Williams-Sonoma:
http://www.williams-sonoma.com/recipe/recipeDetail.cfm?objectid=128D0D36-F79E-407C-B19974BA0311BDA1. Although it definitely took more work to make
this style of ice cream, I definitely think the effort was worth it in the
sense that the custard-style ice cream stayed more flavorful and with much
creamier consistency than the Philadelphia-style (which you don’t cook, rather
just whisk all of the ingredients together).
I also chose this apple crumble recipe from Epicurious.com,
but ended up only buying 3 pounds of apples, so modified the recipe to reflect
the smaller amount of apples: http://www.epicurious.com/recipes/food/views/Apple-Crumble-and-Vanilla-Ice-Cream-108716. The one flag that I would have is that I used
the recommended amount of lemon juice, and I think that it did make the crumble
a little too citrus-y so I’d recommend cutting the amount depending on your
preferences.
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