Ingredients:
Homemade Buttermilk Ice Cream
1 1/2 Cups Double Cream
1 Cup Buttermilk
1 Vanilla Bean Split down middle
7 Tablespoons sugar
5 Egg Yolks
Method:
1. Bring the Cream, Milk and Vanilla pod to boiling point, do not boil then turn off the heat and let the pod infuse in the milk for about 15 minutes. Meanwhile Mix the sugar and Egg yolks until you form a pale paste.
2. Remove the vanilla pod, scraping out the seeds into the milk mixture and slowly add to the egg and sugar mixture. Return to the stove over a low heat and stir until the mixture thickens enough to coat the back of a spoon. Again, do not boil! Remove from heat then strain and cool down completely in an ice bath then refridgerate for about 1 1/2 hours.
3. When mixture is completely cool, add to your ice cream maker following manufacturers instructions.
APPLE CHIPS:
2 Fuji Apples
1 Cup Water
Juice from one lemon
Method:
1. Slice the whole apples vertically, removing only the seeds
2. Mix the water and lemon juice together
3. Dip the slices of apple in the water then put on a baking tray lined with parchment paper
4. Put in the oven on a very low heat around 100 C or gas mark 2 and bake until apples are dry which can take between 30 minutes and 2 hours so keep checking
CARAMEL APPLE SAUCE AND TART
1/2 Cup Sugar
1/4 Cup Water
1/4 Cup Apple Cider
6 Granny Smith Apples
2 Tablespoons Sugar
1 Teaspoon Cinnamon
2 Tablesppons Brandy
6 Flakes Butter
2 Puff Pastry Sheets
6 Flakes of butter
Method:
1. Peel and core the Granny Smith Apples, cut them in half and thinly slice.
2. Add the 2 Tablesppons sugar, cinnamon, brandy and mix in a bowl then toss the sliced apples in the mixture and set aside ensuring all apple slices are coated.
3. Prepare the caramel sauce by Cooking the 1/2 Cup Sugar and 1/4 Cup water until sugar starts to turn brown (5-7 Minutes) then add the 1/4 Cup of apple Cider (good quality) and cook for a further 4 minutes. Should be a nice golden brown colour.
4. Preheat the oven to 190 C or gas mark 5. Place 6, 5-6 inch tart tins on a baking tray then Pour enough of the caramel sauce to cover the bottom of the tins well. Put one flake of butter in each tin then layer the apple slices in a tight fan pattern. Cut the puff pastry to the same size as the tins then place the circle of pastry over the apples. Bake for 20 minutes or until the pastry has browned and apples have softened.
5. Let the tarts cool down a little then turn them onto serving dish and serve with buttermilk ice cream and apple chip and drizzling the sauce from the tart tin around to decorate.
Homemade Buttermilk Ice Cream
1 1/2 Cups Double Cream
1 Cup Buttermilk
1 Vanilla Bean Split down middle
7 Tablespoons sugar
5 Egg Yolks
Method:
1. Bring the Cream, Milk and Vanilla pod to boiling point, do not boil then turn off the heat and let the pod infuse in the milk for about 15 minutes. Meanwhile Mix the sugar and Egg yolks until you form a pale paste.
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2. Remove the vanilla pod, scraping out the seeds into the milk mixture and slowly add to the egg and sugar mixture. Return to the stove over a low heat and stir until the mixture thickens enough to coat the back of a spoon. Again, do not boil! Remove from heat then strain and cool down completely in an ice bath then refridgerate for about 1 1/2 hours.
3. When mixture is completely cool, add to your ice cream maker following manufacturers instructions.
APPLE CHIPS:
2 Fuji Apples
1 Cup Water
Juice from one lemon
Method:
1. Slice the whole apples vertically, removing only the seeds
2. Mix the water and lemon juice together
3. Dip the slices of apple in the water then put on a baking tray lined with parchment paper
4. Put in the oven on a very low heat around 100 C or gas mark 2 and bake until apples are dry which can take between 30 minutes and 2 hours so keep checking
CARAMEL APPLE SAUCE AND TART
1/2 Cup Sugar
1/4 Cup Water
1/4 Cup Apple Cider
6 Granny Smith Apples
2 Tablespoons Sugar
1 Teaspoon Cinnamon
2 Tablesppons Brandy
6 Flakes Butter
2 Puff Pastry Sheets
6 Flakes of butter
Method:
1. Peel and core the Granny Smith Apples, cut them in half and thinly slice.
2. Add the 2 Tablesppons sugar, cinnamon, brandy and mix in a bowl then toss the sliced apples in the mixture and set aside ensuring all apple slices are coated.
3. Prepare the caramel sauce by Cooking the 1/2 Cup Sugar and 1/4 Cup water until sugar starts to turn brown (5-7 Minutes) then add the 1/4 Cup of apple Cider (good quality) and cook for a further 4 minutes. Should be a nice golden brown colour.
4. Preheat the oven to 190 C or gas mark 5. Place 6, 5-6 inch tart tins on a baking tray then Pour enough of the caramel sauce to cover the bottom of the tins well. Put one flake of butter in each tin then layer the apple slices in a tight fan pattern. Cut the puff pastry to the same size as the tins then place the circle of pastry over the apples. Bake for 20 minutes or until the pastry has browned and apples have softened.
5. Let the tarts cool down a little then turn them onto serving dish and serve with buttermilk ice cream and apple chip and drizzling the sauce from the tart tin around to decorate.
