Cinnamon Ice Cream Past Baked Apples Recipe

Inspired by our favourite recipes from previous MasterChef seasons. We took inspiration from Brendan Pangs cinnamon ice cream from season 10.

The ingredient of Cinnamon Ice Cream Past Baked Apples Recipe

• 3 cups 750ml thickened cream
• 1 cup 250ml milk
• 3 cinnamon sticks or quills
• 1 sum up star anise
• 1 2 tsp vanilla bean glue gum
• 8 coles australian clear range egg yolks
• 2 3 cup 150g caster sugar
• 4 pink lady apples
• 1 2 cup 70g chopped pitted dates
• 2 gingernut biscuits crushed
• 4 rosemary sprigs
• 1 2 cup 110g brown sugar
• 1 2 cup 125ml thickened cream
• 1 2 cup 125ml apple juice
• 1 2 tsp pitch cinnamon

The Instruction of cinnamon ice cream past baked apples recipe

• increase the cream milk cinnamon star anise and vanilla in a large saucepan exceeding medium heat bring to a simmer cut off surgically remove from heat and set aside for 30 mins to forward movement the flavours
• use an electric mixer to stress inflection the egg yolks and sugar in a bowl until unquestionably wishy washy and thick gradually build up cream mixture whisking without difficulty after each addition whisk until with ease combined transfer to a clean saucepan place greater than low heat cook stirring as soon as a wooden spoon for 8 10 mins or until the mixture thickens and coats the assist of the spoon see tip p139 set aside to cool
• strain egg yolk fusion through a fine sieve into a shallow metal container cover gone foil and place in the freezer for 3 hours or until firm
• use a metal spoon to around delay taking place in the works the ice cream transfer to a food processor and process until smooth return to the metal container and cover later than foil place in the freezer for 3 hours or until firm
• to make the baked apples preheat oven to 180u00b0c line a baking tray following baking paper use an apple corer or a small scratchy knife to core apples place on the subject of with reference to lined tray tote up the date and biscuit in a small bowl spoon evenly among the apple cavities culmination with rosemary sprigs bake for 45 mins or until the apples are tender
• meanwhile to make the caramel sauce append sugar cream apple juice and cinnamon in a clean saucepan on top of higher than medium heat cook stirring for 2 mins or until the sugar dissolves increase heat to high and bring to the boil cook stirring occasionally for 5 mins or until sauce thickens set aside to cool
• place apples as regards serving plates pinnacle each apple subsequently a scoop of ice cream drizzle considering the caramel sauce and abet immediately

Nutritions of Cinnamon Ice Cream Past Baked Apples Recipe

calories: 530 58 calories
calories: 25 grams fat
calories: 15 grams saturated fat
calories: 72 grams carbohydrates
calories: 70 grams sugar
calories: n a
calories: 4 grams protein
calories: n a
calories: 52 milligrams sodium
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calories: nutritioninformation