Apple Ice Cream in Apple with Walnut Brittle
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 5 hrs 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large apples, sweet, red-skinned
- 1 lemon (s), including the juice
- 0.5 dl ½ calvados
- 1 dl cream
- 70 g powdered suar
- 180 g sour cream
- Brittle:
- 1 tablespoon water
- 80 g suar
- 80 g walnuts, rouhly chopped
Print Recipe
Pin Recipe Instructions
- Cut off the upper quarter of the apples, hollow out the apples, leaving a 1/2 cm thick edge, remove the core. Brush the apples and the lids with lemon juice so that they do not discolour and then store covered in the freezer.
- Mix the pulp with the rest of the lemon juice and bring to the boil together with the calvados in a saucepan. Reduce the heat, simmer for another 5 minutes, then puree the pulp, allow to cool and set aside. If the puree is not sweet enough, add a little sugar if necessary.
- For the brittle, bring the water to the boil with the sugar, reduce the heat and simmer until a light brown caramel is formed. Then pull the pan off the fire and add the roughly chopped walnuts. Mix everything well, then place on baking paper and let cool down.
- Then chop everything into large pieces.
- Mix 2/3 of the nuts with the prepared apple sauce, powdered sugar, sour cream and whipped cream. Place the mixture in the freezer and freeze for about 45 minutes.
- Then pour the ice cream into the prepared apples and sprinkle with the remaining brittle. Put the apples in the freezer for another 4 hours.
- Remove from freezer about 15 minutes before serving.
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