Ginger Maple Apples In Syrup W Vanilla Ice Cream Recipes

GINGER-ROASTED APPLES WITH VANILLA ICE CREAM

Steps:

• Combine the water, sugar and ginger in a medium saucepan and bring to a boil over medium heat. Reduce to a simmer and cook for 5 minutes. Let stand for 10 minutes and strain through a fine mesh sieve.
• Preheat oven to 400 degrees. Lightly butter a baking sheet and place the apple slices on it in a single layer. Drizzle the apples with 1/4 cup of the ginger syrup. Roast the apples until tender, tossing once, about 20 minutes. Ladle some of the syrup onto each of 4 plates. Scoop the ice cream into 4 neat rounds and place on the plates. Fan the apple slices around the ice cream and serve.

VANILLA-MAPLE ICE CREAM

Steps:

• Combine the heavy cream, milk, maple syrup and vanilla seeds and pod in a medium saucepan. Heat over medium-low heat, stirring occasionally, until steaming. Meanwhile, whisk the egg yolks, sugar and salt in a medium bowl until smooth. Ladle about half of the hot milk mixture into the egg mixture while whisking. Then pour the egg mixture into the saucepan with the remaining milk mixture, whisking.
• Return the pan to medium-low heat and cook, stirring constantly with a wooden spoon or rubber spatula, until the mixture thickens slightly and coats the back of the spoon, 5 to 8 minutes. Remove from the heat and pour through a fine-mesh sieve set over a heatproof bowl or large liquid measuring cup. Return the vanilla pod to the custard. Let cool, stirring occasionally, until the custard stops steaming. Refrigerate until very cold, at least 4 hours or overnight.
• Transfer the custard to an ice cream maker (remove the vanilla pod) and freeze according to the manufacturer's instructions. Transfer to a container, cover and freeze at least 4 hours.

MAPLE ICE CREAM

Steps:

• Fill a large bowl with ice water; set aside. In small saucepan, bring cream to a boil. Add sugar, remove from heat and stir in syrup, vanilla bean and scrapings. Whisk about 1/4 cup cream mixture into egg yolks, then whisk yolks back into remainder of cream. Strain into clean pan.
• Return pan to medium-low heat and stir until custard is thick enough to coat back of a wooden spoon. Pour into a heatproof bowl and set in ice water until completely cooled. Freeze in an ice cream maker according to manufacturer's instructions.

GINGER-MAPLE APPLES IN SYRUP W/ VANILLA ICE CREAM

Steps:

• ------Forthe Simple Sugar-------.
• Bring sugar and water to a boil in a small saucepan over moderate heat.
• Add ginger and reduce heat to simmer.
• Stir until sugar dissolves and ginger.
• infuses syrup, about 2 minutes.
• Remove from heat and take out ginger.
• Yield: 3/4 cup ginger syrup.
• -------Forthe Topping-------.
• Cut 1 apple into small/bite-size pieces.
• Put apple pieces and ginger syrup in small saucepan over Low to Medium heat.
• Add maple syrup Heat, stirring often, until apples are tender, but not mushy.
• Spoon warm apples and syrup over vanilla ice cream.