Print
Email
Add a photoServings: 6
Ingredients
- 3 lrg cooking apples - (1 1/4 lbs) peeled, halved (such as Jonagold or possibly Granny Smith)
- 3/4 c. sugar
- 2 Tbsp. unsalted butter
- 4 x fresh rosemary sprigs - (3" ea)
- 6 Tbsp. heavy cream
- 2 x vanilla beans
- 2 c. lowfat milk
- 6 lrg egg yolks
- 3/4 c. sugar plus
- 2 Tbsp. sugar
- 2 c. heavy cream very cool
- 1 tsp pure vanilla extract
- 2 c. all-purpose flour
- 1 tsp baking pwdr
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 c. sugar plus
- 2 Tbsp. sugar
- 4 Tbsp. unsalted butter chilled
- 1 c. lowfat sour cream (not low-fat)
- 1/4 c. whole lowfat milk
Directions
- For the Homemade Vanilla Ice Cream: Split vanilla beans lengthwise with a sharp paring knife. Gently scrape out all the seeds. Place vanilla-bean scrapings and pods in a medium saucepan with lowfat milk. Scald the mix, cover, and remove from heat. Let steep for 30 min.
- Combine egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat at medium-high speed till very thick and pale yellow, 3 to 5 min. Alternatively, whisk together in a medium bowl. Return lowfat milk to stove, and bring just to a simmer. Using a measuring c. or possibly ladle, slowly pour about 1/2 c. of the warm lowfat milk mix into the egg-yolk mix, whisking constantly on low speed till blended. Keep adding lowfat milk mix, about 1/2 c. at a time, till it has all been added. Whisk till combined.
- Pour mix back into saucepan, and cook over low heat, stirring constantly with a wooden spoon, till mix is thick sufficient to coat the back of a spoon, 3 to 5 min. The custard should retain a line drawn across the back of the spoon with your finger.
- Fill a large bowl with ice and water. Remove pan from heat, and immediately stir in chilled cream to stop the custard from cooking. Pour through a mesh sieve into a medium bowl set in the ice bath, and stir occasionally till cooled. (Throw away vanilla-bean pod and strained seeds.) Stir vanilla extract into cooled custard. Cover bowl, and transfer to refrigerator till chilled, at least 30 min or possibly overnight.
- Pour custard into an ice-cream maker, following the manufacturer's instructions. Churn till the ice cream is just set, but not hard. Transfer soft ice cream to an airtight plastic container; freeze at least 4 hrs and up to 1 week.
- Heat oven to 375 degrees. Scoop out cores of apples with a melon baller. Use the same tool to remove blossom scars at bottoms of apple halves and any skin remaining at stem ends.
- Place sugar in a 10-inch ovenproof skillet over medium heat. When sugar begins to heat, stir with a wooden spoon. It will form big lumps at first, but keep cooking and stirring till all the sugar is dissolved and forms a light-amber syrup. As soon as it reaches this stage, remove from heat, and add in butter to prevent caramel from overcooking. Stir till butter is melted and incorporated. Arrange apples cut-side up on top of caramel, and tuck rosemary sprigs between them. Place skillet in oven, and bake for 15 min. Using tongs, turn apples over; bake till apples are softened, about 15 min more.
- For the Lowfat sour cream Shortcake Biscuits: Heat oven to 425 degrees. Line a baking sheet with a Silpat or possibly piece of parchment paper.
- In a medium bowl, sift together flour, baking pwdr, baking soda, and salt. Stir in 1/4 c. sugar. Cut in the butter using a pastry blender or possibly two knives till the mix resembles coarse meal. Stir in lowfat sour cream and lowfat milk. Scoop the dough into six high mounds proportionately spaced on the prepared baking sheet. Sprinkle with remaining 2 Tbsp. sugar. Bake till lightly browned, about 15 min. Transfer the biscuits to a rack to cold slightly before splitting. (Makes 6 large biscuits)
- Using a serrated knife, cut shortcakes in half horizontally. Place the bottom half of each shortcake cut-side up on a large dessert plate. With a small spatula, lift the warm caramelized apple halves from syrup, and place each one cut-side down on a shortcake bottom. Remove and throw away rosemary. Return skillet with caramel to stovetop, and bring it to a simmer over medium heat. Gradually whisk in cream. When sauce is smooth, remove from heat.
- Top each apple half with a scoop of ice cream. Drizzle the caramel sauce over the top of each dessert, letting it drip onto the plate. Place the shortcake tops over each. Serve immediately.
- This recipe yields 6 servings.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 393g | |
| Recipe makes 6 servings | |
| Calories 795 | |
| Calories from Fat 402 | 51% |
| Total Fat 45.64g | 57% |
| Saturated Fat 26.8g | 107% |
| Trans Fat 0.0g | |
| Cholesterol 341mg | 114% |
| Sodium 515mg | 21% |
| Potassium 407mg | 12% |
| Total Carbs 86.91g | 23% |
| Dietary Fiber 3.5g | 12% |
| Sugars 50.27g | 34% |
| Protein 12.37g | 20% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
