Fuji Apple Tatin Ice Cream Sandwiches

October 4, 2010

in American,Cookbook Reviews,French,Ice Cream,Recipes

Apple Tatin Ice Cream Sandwiches

I’ve been reading Chef Migoya’s new cookbook Frozen Desserts for some time now and I have to say I am completely blown away by it. And this by the way has nothing to do with the fact that ice cream happens to be my favorite dessert! 😉

This book is truly a masterpiece, some serious time and thought went into the making of this book. I’ve learned so much thanks to the level of detail found in each of the topics discussed and the easy to read explanations. (I’m completely smitten with it.)

As a starting point Chef Migoya takes us through a brief history of frozen desserts. He then moves on to ingredients and the chemistry behind each in relation to frozen desserts.

In the Equipment , Machines, and Tools chapter he describes the benefits of a Baumé Hydrometer as well as the pros and cons of Pacojets and Batch Freezers. Although we might not have access to some of the equipment mentioned, I found it interesting to learn how each help improve the finish product and why. It also left me wanting to add a Pacojet to my Christmas wishlist. Yeah I know… but, one can dream.

Chef Migoya then breaks down for us the techniques used in the making of both Dairy and Non-Dairy based frozen desserts. It is only after he has throughly explained all the above mentioned concepts that he shares with us some truly amazing frozen desserts.

For example… perhaps you’ll fall in love with his Balsamic Vinegar Ice Cream with Goat Cheese Bavarian, Balsamic Croquant, Walnut Cake, and Candied Walnuts? Maybe… a Popcorn Sherbet with Caramel Popcorn and Caramel sauce is more to your liking? Too rich? How about a Mimosa Ice Pop or a Gewurztraminer-Tamarind Ice Pop?

Remember, it was this book which inspired me to make this amazing ice cream. And, me being the apple lover that I am… when I came across his recipe for Apple Tatin Ice Cream… well, I just had to make it.

One last point I’d like to make before we dive into this yummy treat. Although the recipes in this book are geared towards commercial production, most recipes include percentages which means with the help of a little arithmetic you can make 1 quart of ice cream instead of 11 lbs of it. 😉

Fuji Apples

Cored Fuji Apples

Candied Fuji Apples

Candied Fuji Apples

Apple Tatin Ice Cream Base

Apple Tatin Ice Cream Sandwiches

Apple Tatin Ice Cream Sandwiches

makes 8 sandwiches

Candied Apples
adapted from Frozen Desserts by Francisco Migoya

400 grams apples
500 grams granulated sugar
25 grams lemon juice
1/4 cup water

In a large sauté pan, combine sugar, lemon juice, and just enough water to resemble wet-sand and bring to a boil over high heat.

Once the sugar reaches 266 degrees F and has turned a pale yellow add the apples and stir them around the pan as to cover them with the syrup. Reduce heat to medium and allow the apples to cook for about 30 minutes stirring occasionally until the apples are translucent.

Strain and reserve 100 grams of syrup from apples then spread candied apples over a sheet of parchment paper or a silicone mat to cool.

Fuji Apple Tatin Ice Cream
adapted from Frozen Desserts by Francisco Migoya

4 cups whole milk
1 cup heavy cream
100 grams apple syrup, reserved from candied apples
100 grams brown sugar
8 eggs

In a medium saucepan combine the milk and 1/2 cup of the heavy cream, apple syrup. Bring to a boil over high heat, but be careful not to scorch the milk and heavy cream.

In a medium bowl whisk together the eggs and brown sugar until throughly combined.

Slowly pour 1/2 cup of the boiling milk and heavy cream into the egg mixture while stirring to temper the eggs. Pour tempered egg mixture into the saucepan with the milk and heavy cream, reduce heat to medium and whisk until the ice cream base coats the back of a wooden spoon or the temperature reaches 170 degrees F.

Remove saucepan from heat, strain ice cream into a heatproof bowl and place in an ice bath and stir occasionally until slightly cool. Puree half of the candied apples and add them to the ice cream base.

Allow ice cream base to chill in the refrigerator overnight. When ready, pour ice cream base into your ice cream maker and follow the manufacturers instructions. About 5 minutes before the ice cream is done churning add in the remaining candied apples.

Place ice cream in a freezer-safe container and allow to freeze 1-2 hours before making the sandwiches.

Ice Cream sandwiches
8 whole graham cracker sheets

Place 1 1/2 cup scoop of ice cream between two 1/2 sheets of graham crackers and carefully press the cookies together.

Freeze ice cream sandwiches for 1-2 hours more to allow them to harden.

Apple Tatin Ice Cream Sandwiches

Apple Tatin Ice Cream Sandwich

As mentioned in the beginning, this book is a true gem. Due to the wealth of information contained within it, the amazing recipes, and the brilliant photography this book has earned 5 out of 5 whisks.

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