Dessert Ideas using Apples Ice Cream and Tarts all in one

Dessert Ideas

Drying fruits and vegetables is done as a means of preservation. Now, this is a fashionable way of introducing variety in shape, texture and flavour to salads and desserts.  Almost all fruits and vegetables can de dried into a fanciful chip using a low temperature oven or dehydrator. The chips alone can already serve as dessert or snack but combining it with some pastry and ice cream, which are desserts in their own rights too, can turn out to be a real delight.

What we need:

For the ice cream:

1½ cups heavy cream

I cup buttermilk

1 each vanilla bean

7 tbsp sugar

5 egg yolks

For the apple chips:

2 red apples

1 cup water

Juice from a lemon

For the tart:

6 apples

2 tbsp sugar

½ tsp cinnamon

2 tbsp brandy

6 flakes butter

2 frozen puff pastry sheets (can be purchased in supermarket in 1 ft x 1 ft size)

For the caramel apple sauce:

½ cup sugar

½ cup water

¼ cup apple cider

Fresh basil buds 

How to do it: 

First we prepare the ice cream. Bring the cream, buttermilk and vanilla bean just to the boiling point. Meanwhile, mix the sugar and egg yolks together to form a smooth paste. Remove the vanilla bean and slowly mix the milk into the paste mixture. Return to the stove over a double boiler, do not boil. Scrape the seeds from the vanilla bean and add to the mixture. Continue cooking until it has thickened enough to heavily coat the back of a spoon. Remove from heat and strain through a fine sieve and stir over a water bath until chilled. Freeze in an ice cream machine. 

We now prepare the apple chips. Slice the whole apples vertically, removing only the seeds from the slices. Mix the water and lemon juice together and dip each for a few seconds to prevent the apples from turning brown. Place the apple slices on a parchment paper lined baking tray and put in the oven. Set the oven n 150F. The apples will take from 30 minutes to 2 hours to dry. 

Prepare the sauce by cooking the sugar and water together for 5 minutes or just until the sugar starts to brown. Add the apple cider and cook 4 minutes more. The sauce will thicken slightly as it cools. 

Peel and core the apples. Cut the apples in half and thinly slice. Toss the apple slices together with the sugar, cinnamon and brandy. 

Preheat oven to 375F. Place 6. 5 to 6 inch pie pans on a baking sheet. Pour enough of the caramel apple sauce into the bottom of each pan to just cover it well. Put one flake of butter into each pie pan. Layer the apples into the bottom of each pan in a tight circular fan pattern. Cut the puff pastry into circles the same size as the pie pans and place one circle of pastry over the apples. Bake for 20 minutes or until pastry has browned and the apples have softened. 

Let the apple tarts cool slightly and invert them onto serving plates. Top each with a scoop of ice cream and an apple chip. Drizzle the sauce from the pie pans around and garnish with fresh basil buds. 

This makes 6 servings. 

Time-saving tip:  You can buy the ice cream in the supermarket or store where it is readily available to lessen cooking time.