Like other classic desserts such as angel food cake or vanilla ice cream, gingerbread is delicious eaten plain. But what makes a classic dessert so great is that you can dress it up for special occasions. Here, Calvados-flavored caramel and apple ice cream make this gingerbread a stellar dessert worthy of any white-tablecloth party.
Peel, quarter, and core the apples. Slice them
Combine the cream, milk, and cinnamon stick in a saucepan. Cook over medium heat until almost simmering. Transfer to a bowl and cool over an ice bath until room temperature. Stir in the apple purée and Calvados or brandy. Refrigerate for at least 4 hours or up to overnight. Remove the cinnamon stick. Churn in an ice cream machine according to the manufacturer’s instructions. Freeze until scoopable, about 4 hours, depending on your freezer.
The gingerbread is best baked and served the same day. Store at room temperature.
Cut the gingerbread into 3-inch squares. (There will be extra gingerbread for breakfast the next day.) Place a piece of the gingerbread on each plate. Place a scoop of apple ice cream on top. Pour warm caramel sauce over the ice cream and cake. Serve immediately.
© 2006 Emily Luchetti. All rights reserved.