October Recipe: Caramel Apple Ice Cream
Photo courtesy of Food & Wine
What’s more October than a caramel apple? We may be past the days when they were handed out to trick-or-treaters on Halloween, but it’s easy to incorporate these two classic fall flavors into other desserts. This simple recipe by Food & Wine involves caramelizing apple slices in a skillet and folding them into store-bought vanilla ice cream. An apple a day keeps the doctor away, right?
2 tablespoons unsalted butter
2 Granny Smith apples—peeled, quartered and very thinly sliced
1 tablespoon sugar
1/8 teaspoon cinnamon
1/4 cup dulce de leche
2 pints vanilla ice cream, softened
Chocolate shavings, for garnish
Crumbled gingersnaps, for garnish
Melt the butter in a medium skillet. Add the apples and cook over moderate heat, stirring, until softened and browned, about 5 minutes. Add the sugar, cinnamon and 1/4 cup of water and cook for 2 more minutes. Stir in the dulce de leche until melted. Scrape the mixture into a bowl and refrigerate until chilled.
Fold the apple mixture into the softened vanilla ice cream and freeze until firm, about 4 hours. Scoop into bowls and garnish with chocolate shavings and crumbled gingersnaps.