The Maiden Voyage of La Sorbetière

26 02 2010

Caramel Apple Ice Cream with Bourbon-Pecan Caramel Sauce

Today’s gray, rainy, and windy morning somehow managed to turn into a still windy but wonderfully sunny, blue-skied afternoon.  Since it was Friday, and I already had the pictures edited and recipe typed for today’s post, I thought I’d take a walk up in Montmartre after work.  I mean, what’s the point of living in Paris if you can’t take some time to get out and enjoy it every now and then?  Besides, I’M ON VACATION!  (WHOO-HOO!  Excuse me.)  It just seemed like an appropriate celebration of a sunny, almost-Spring day to take a walk in one of Paris’ hilliest, most convoluted neighborhoods.  Oh, I had a reason, and a purpose to my visit, which you’ll learn about soon enough, but I resolved not to just head-down, look-at-the-Google-map-on-my-phone my way to where I was going.  No, I wanted to get a little turned around (which I definitely did), look at some beautiful architecture (I think my favorites are the elaborate apartment buildings built in the first decade of the 20th century), and maybe even get some exercise (thank you, rues Lamarck and Caulaincourt and your intervening staircases).

Custard, left; caramelized apples, right.

Sorry, none of this really has anything to do with ice cream.  I made ice cream.  I’ve done it before.  But not in my own ice cream maker in Paris.  I wanted to try something new to christen the new appliance, and I wanted to use apples, because that’s the only fruit we get in the CSA this time of year, and they tend to pile up.  So I caramelized a whole bunch of them, and pureed them with a standard, less-sweet vanilla custard, to which I’d added a soupçon of bourbon.  The sorbetière worked its magic, and now I have a big container of original ice cream in my freezer.  I wanted a sauce to go with it, so I whipped up a quick caramel sauce with toasted pecans.  I didn’t write the recipe, because it’s too simple: caramelize sugar, add cream, stir in toasted pecan pieces and salt.  Spoon over ice cream and eat.

Digging in

Click on through for the ice cream recipe, if you want it.

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