The leaves are nearly all fallen here and the brilliant oranges and reds are fewer and farther between. As the cloudy gloom of winter begins to blanket the midwest, I don my chunkiest sweaters and play my Edith Piaf record in preparation of the months to come.
Today, the pouring rain outside my window inspired me to salvage the last flavors of autumn in this Boozy Apple Ice Cream. The spice of the cinnamon and bourbon and with the sweetness of the pan fried apple maple sauce allows this recipe to encompass the ambiance of this drizzly fall day. Put on your house slippers, turn on an episode (or five) of Downton Abbey find bliss on a rainy day. I'll bring the ice cream!
Boozy Apple Ice Cream (no machine required)
Ice cream base:
- 1 Pint organic heavy whipping cream
- 1 (14 oz) container of organic sweetened condensed milk (I used Trader Joe's)
- 2 Tbs of bourbon (I used Maker's Mark)
- 1 tsp or vanilla or 1 quarter of a vanilla bean
Using a hand or stand mixer, with the whisk attachment beat the the heavy whipping cream until peaks form when the attachment is lifted. In a separate bowl, mix the sweetened condensed milk, bourbon, and vanilla. In a large bowl, gently fold the ingredients together until incorporated. Cover bowl and set in freezer.
Pan Fried Apples with Maple sauce
- 2 Tbs coconut oil
- 2 large baking apples (I used Winesaps but Granny Smiths would also be tasty)
- 1/3 cup Grade A maple syrup
- 1 tsp cinnamon
- 1/2 cup walnuts
In a skillet, melt coconut oil on medium heat. Peel and chop apples into thin bite size bits and place in skillet to begin frying. After three minutes add maple syrup, cinnamon and nuts- stirring every so often for approximately ten minutes as the ingredients begin to meld form a luscious sauce.
Take apple mixture off heat source and allow to cool. When apples are cool to the touch gently fold mixture into ice cream base until evenly incorporated. Transfer mixture to freezer safe container (I like to use a metal loaf pan) and cover. Place in freezer and - this is the hard part - allow the ice cream to freeze overnight or as many hours as you can stand. I lasted 3. Fail.