Caramel Apple Ice Cream Sundae Recipe Recipe
Remember those pictures I posted about ten days ago? The ones where snow was falling in our backyard? Well, we’re back in shorts because the temperatures shot back up to the 70s. One side of me wants to dive into comfort dishes – soups, stews and apple and pumpkin desserts epitomize autumn. The other side wants to hold onto summer for a few weeks longer – cold drinks, fresh salads. Oh yeah, and ice cream. So, what can one do but make a dessert that bridges both seasons, using the cooling textures of summer with the rich flavors of autumn?
As I learned from the Almond Joy Ice Cream I made in the summer, it’s okay to use store-bought ice cream (okay, it needs to be high-quality) if you pair it with some tasty ingredients. In this case, those ingredients are crisp apples, cooked in butter until browned, and tossed in a simple, homemade caramel sauce.
My boys helped me with every step. Well, except for making the caramel sauce. Bubbling hot sugar and children do not mix well. And boy, did they ever enjoy the spoils.
Every last drip.
While we are able to enjoy this summertime-like dessert, the reality is that we are fully back into the swing of the fall schedule. Homework, sports practices and other obligations take time away from cooking, which leaves us looking for hearty meals that can be prepared in minutes. Bertolli recently introduced their Bertolli Meal Soups, which can be found in the frozen food section and are available in four varieties. Now, I’m not usually one for prepared foods. But when a meal can be prepared in less than ten minutes and satisfy the whole family, then who am I to argue?
Bertolli challenged several bloggers to come up with desserts to accompany their new soups. Be sure to head over to Bell’alimento to see the other desserts, including Paula’s gorgeous Plums Poached in Wine Sauce with Vanilla Gelato.
Reminder: Don’t forget to stop by and link-up your Halloween recipe and craft posts. If you don’t have a post to link up, be sure to check out all of the fantastic ideas that readers have already shared.
The recipe:
Core apples and thinly slice, cutting each slice in half.
Spread sugar evenly in a large skillet set over medium heat. Let the sugar sit, untouched, until it begins to melt. Using a fork, stir the sugar until completely it has completely melted and turned medium caramel brown.
Remove from the heat and slowly add the cream. Stand back a little because it will foam and may splatter a little. Hot sugar on bare skin is not a good thing. Return to the heat and whisk until the sauce is smooth. Set over low heat, whisking occasionally, until ready to use.
In the meantime, melt butter in a medium skillet set over medium-high heat. Add the apples and cook until the apples are beginning to turn brown. Add the apples to the caramel sauce and stir until they are coated.
Using four bowls or short glasses, layer the ice cream with the caramel apples, drizzling the extra caramel sauce over top. Serve immediately.
- Other desserts with caramel & apples:
- Cookin’ Canuck’s Apple Upside Down Biscuits
- The Craving Chronicles’ Caramel Apple Pie Cupcakes
- Not Quite Nigella’s Caramel Apple Cheesecake
- Herbivoracious’ Caramel Apple Brioche French Toast
- Gimme Some Oven’s Caramel Apple Cider Cookies
- Caramel Apple Ice Cream Sundae
- From the kitchen of Cookin Canuck. www.cookincanuck.com
- Ingredients
- 2 1/2 medium Gala apples
- 1/4 cup plus 1 tbsp granulated sugar
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
- 3/4 quart high-quality vanilla ice cream
Instructions
Core apples and thinly slice, cutting each slice in half.
Spread sugar evenly in a large skillet set over medium heat. Let the sugar sit, untouched, until it begins to melt.
Using a fork, stir the sugar until completely it has completely melted and turned medium caramel brown.
Remove from the heat and slowly add the cream. Stand back a little because it will foam and may splatter a little.
Return to the heat and whisk until the sauce is smooth. Set over low heat, whisking occasionally, until ready to use.
In the meantime, melt butter in a medium skillet set over medium-high heat. Add the apples and cook until the apples are beginning to turn brown.
Add the apples to the caramel sauce and stir until they are coated.
Using four bowls or short glasses, layer the ice cream with the caramel apples, drizzling the extra caramel sauce over top. Serve immediately.
2.0
Disclosure: This post was sponsored by Bertolli. All opinions are my own.
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