Apples Foster with Cinnamon Basil Ice Cream

Recipe courtesy of Chef Autumn Miles (Chef Instructor at Harrisburg Area Community College, Harrisburg, Pa.) and Pennsylvania Preferred Culinary Connection

Makes 6 servings

Basil Ice Cream Ingredients

• 8 egg yolks
• 1 cup sugar
• 2 cups milk
• 1 cinnamon stick
• Pinch nutmeg
• 1 teaspoon cinnamon basil, minced
• 1 cup heavy cream

Apples Foster Ingredients

• 2 Honeycrisp apples, cored and sliced into 12 pieces
• 3 tablespoons butter
• 2 tablespoons brown sugar
• 1 ounce dark rum
• 2 ounce apple brandy
• Pinch of cinnamon

Basil Ice Cream Directions

Heat milk (while stirring attentively) with the cinnamon stick, nutmeg, and basil in a medium saucepan over low to medium heat, until milk is steaming but not boiling. In a separate bowl, whisk the yolks and sugar together until light yellow and thick. Slowly add the milk to the egg mixture while stirring constantly and quickly.

Return the mixture to the saucepot and heat over low heat, stirring constantly until thick enough to coat the back of a spoon. Cool mixture by placing the pan in a large bowl filled with ice. Stir and add the heavy cream. Transfer to an ice cream machine. Churn according to manufacturer’s directions until ice cream is frozen.

  

Apples Foster Directions

In a saucepan, melt the butter and combine the sugar.  Add the apples and sauté for 1 minute. Add the rum and brandy. Flambé. Dish warm apples over ice cream and serve immediately.