Cinnamon Roasted Apples With Pecans And Ice Cream Recipes

CINNAMON-ROASTED APPLES WITH PECANS AND ICE CREAM

Steps:

• Preheat oven to 450 degrees. Spread pecans in a 13-by-9-inch baking dish; toast until fragrant, 3 to 5 minutes. Remove pecans, and set aside (or store in a resealable plastic bag, up to 1 day).
• In a large bowl, combine sugar, lemon juice, and 1/4 cup water. One at a time (to prevent them from turning brown), halve apples through the stem end, core, using a melon baller, and immediately toss with sugar mixture.
• Arrange apples, cut side down, in baking dish; pour sugar mixture over. Tuck in cinnamon sticks; cover dish with foil. Bake until apples are easily pierced with the tip of a paring knife, 15 to 20 minutes.
• Serve apples with ice cream, topped with pan juices and pecans. Garnish with cinnamon sticks, if desired.

ROASTED APPLES WITH ICE CREAM

Steps:

• Preheat oven to 375 degrees. Fill center of each apple with 2 pieces butter, and place on a rimmed baking sheet. Roast until apples are soft but not falling apart, about 30 minutes. (Apples may crack as they soften; if they do, remove from oven.) Serve immediately with ice cream.

CINNAMON PECAN ICE CREAM

Steps:

• In a large bowl whisk together the egg yolks and brown sugar until thick and pale brown. In a saucepan combine the milk and cinnamon stick. Bring to a boil. Remove from the heat. Stir 1/2 cup of the milk into the egg mixture, then whisk the eggs into the pan of milk. Set aside to cool. Pass the custard mixture through a medium strainer. Add the vanilla extract, ground cinnamon, salt and crema. Whisk well and refrigerate until cold.
• Preheat oven to 350 degrees F. Spread the pecans on a baking sheet and toast until golden brown and fragrant, about 10 minutes. Set aside to cool and then roughly chop. Pour the chilled custard mixture into your ice cream maker and process according to the manufacturer's instructions. Fold in the cooled toasted pecans. Store in the freezer.

CINNAMON ICE CREAM WITH APPLE-PECAN SWIRL

Steps:

• Mix milk and 2/3 cup sugar together with an electric blender, about 2 minutes. Stir in heavy cream, 2 tablespoons ground cinnamon, and 1 teaspoon cinnamon extract with a spoon. Chill in a refrigerator for 2 hours.
• Meanwhile, place apples into a pot and add water to cover; heat over medium heat. Add remaining cinnamon extract, remaining ground cinnamon, light brown sugar, and 1/2 teaspoon white sugar, in that order, while stirring the mixture in between each addition. Cook on medium heat until apple pieces are soft to the touch, 8 to 10 minutes. Turn off heat and pour apple mixture into a colander to drain. Transfer to a container and add pecans; allow to cool, 15 to 20 minutes. Place into a refrigerator and wait until ice cream mixture has setup for those 2 hours.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, at least 18 minutes.
• Take the top off and add your apple/pecan mixture and allow machine to mix that for you for an additional 4 to 5 minutes. At this point it should be soft-serve consistency; if hard-serve is desired place cinnamon ice cream with apple-pecan swirl into a freezer to setup for 1 additional hour.