Apple Tatin Ice Cream

Name: Apple Tatin Ice Cream
Yield: Yield 5 kg / 11 lb .36 oz Base
Ingredients: 452 g / 15.94 oz / 9.04% egg yolks; 3.01 kg / 6 lb 10.17 oz / 60.22% milk; 50 g / 1.76 oz lemon juice; 586 g / 1 lb 4.67 oz / 11.72% heavy cream; 550 g / 1 lb 3.4 oz / 11% Candied Apples; 750 g / 1 lb 10.45 oz water, or as needed; 400 g / 14.11 oz / 8% sugar; 3 kg / 6 lb 9.82 oz sugar; 1 kg / 2 lb 3.27 oz Granny Smith apples, peeled and diced into 1.25-cm / .5-in cubes

Preparation info

Difficulty
Medium

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

About

Ingredients

Candied Apples

3 kg / 6 lb 9.82 oz sugar
50

Dessert
Gluten-free
ice cream
Vegetarian

Method

For the Candied Apples: In a large sauté pan, combine the sugar, lemon juice, and enough water to obtain a wet-sand consistency; bring to a boil over high heat.
When the sugar begins to turn a pale yellow (130°C / 266°F), add the apples and continue to cook over medium heat until the sugar is caramelized and the apples are translucent, about 30 minutes.<