Apple Tatin Ice Cream

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 g / 1.76 oz lemon juice
  • 750 g / 1 lb 10.45 oz water, or as needed
  • 1 kg / 2 lb 3.27 oz Granny Smith apples, peeled and diced into 1.25-cm / .5-in cubes

Ice Cream Base

  • 3.01 kg / 6 lb 10.17 oz / 60.22% milk
  • 586 g / 1 lb 4.67 oz / 11.72% heavy cream
  • 400 g / 14.11 oz / 8% sugar
  • 452 g / 15.94 oz / 9.04% egg yolks
  • 550 g / 1 lb 3.4 oz / 11% Candied Apples

Method

  1. 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.
  2. 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.
  3. Pour the contents into a large conical strainer to drain the excess moisture. Place the candied apples on a sheet pan lined with parchment paper and let cool to room temperature.
  4. For the Ice Cream Base: Make the ice cream base according to the Classic Ice Cream Method. If using a batch freezer, purée 550 g / 1 lb 3.4 oz of the candied apples in a blender and whisk thoroughly to completely incorporate them into the finished custard base. If using a Pacojet, the whole candied apples can be combined with the custard base in the beaker (about 100 g / 3.53 oz per beaker). Cool the base over an ice bath. Age under refrigeration overnight.
  5. Once the base has aged, churn to the desired consistency.
  6. Harden for at least 2 hours and up to 4 hours. Reserve until needed.