And I made apple ice cream


Old friends were coming to lunch and I decided to do a simple meal consisting of Mentaiko Pasta (more about this in a later post) and roast beef for the mains and a Baked Pineapple with a frangipane crust for dessert, but my work schedule this week was horrendous, so I decided to do something simpler like an Apple Ice Cream.

It is interesting to note that I’ve never really come across Apple Ice Cream before, only sorbets or granitas. A quick consult with the Baker Who Cooks made me decide that there’s no reason why there shouldn’t be such a thing as an apple ice cream.


20 year-old Calvados – the secret to really great tasting and aromatic apple desserts

Again, David Lebovitz’s The Perfect Scoop provided a simple base recipe which I adapted by removing half the sugar and adding cloudy apple juice which I made from 10 Granny Smiths and 3 Washington Reds. Granny Smiths provided the base tart flavor and the Washinton Reds for sweetness. To my dismay, the Australian Granny Smiths aren’t as tart as the American ones so I got a cloudy apple juice that was a little sweeter than I would have preferred.

I like my ice cream to have little bursts of flavor; this is why I decided to chop up a Washington Red to add to the mix. This should be the very last thing you do before putting the ice cream mix into the fridge because apples oxidizes and turns brown very quickly in air.

And finally, the secret to really good apple dessert and ice creams is a good tablespoon or two or three of very fine Calvados. You have to remember that alcohol doesn’t freeze easily especially in a home fridge, so too much of it and you will get a nice frosty drink instead of ice cream.


After 18 hours, the chilled ice cream mix has had time to develop flavors that immediately fill the room. Interestingly, after churning for 1 episode of Monk, the ice cream came out a pleasant beige color. I suppose it’s because of the oxidation (apple bits were still white though). In it goes to the freezer for another 14 hours to develop further, in time for lunch with my former school mates.

It may seem to you like a supreme waste of very fine Calvados, but the taste test of fresh, soft and aromatic apple ice cream tells me otherwise.

It is oh-so-good.


Posted on 19th Jun 2010 in Dinner Book, Recipes


There Are 3 Comments


XY (rexic) commented on June 19, 2010 at 10:00 am

Oh I would love to see your next post on Mentaiko Pasta! I recently made some for a potluck party but I felt my recipe still wasn’t good enough (it lacked the umami taste I was looking for).


Ivan commented on June 19, 2010 at 4:10 pm

@rexic: Just finished the lunch where I did the mentaiko pasta. I have to say that mine was a smashing success because there wasn’t a loose noodle left in the house. | 2010 in review commented on February 1, 2011 at 12:39 am

[…] Country & Western bars to have kick-ass Thai food and smoked fish at Wo Peng. This blog made Apple Ice Cream and did a study of Mentaiko which resulted in a surprisingly popular Easy Mentaiko Pasta Sauce and […]

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