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Cinnamon Ice Cream and a Deconstructed Apple Pie

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icecream cinnamonCinnamon Ice Cream

ingredients:
1 cup broken cinnamon sticks
8 ounces | 1 cup whole, organic milk
16 ounces | 2 cups organic, heavy cream
5 1/4 ounces | 150 grams |3/4 cup maple sugar
1/2 teaspoon Celtic sea salt
5 egg yolks

instructions:
• in a heavy duty pot, combine milk, 1 cup of cream, cinnamon sticks, maple sugar, Celtic sea salt. bring to a simmer.
• in a medium glass bowl, whisk egg yolks
• pour additional cup of cream into a large glass bowl. set a strainer over the bowl. set aside.
• when milk mixture is warm to the touch, remove from heat, cover, and let steep for 1 hour.
• using a small japanese strainer (or slotted spoon), remove cinnamon sticks. slightly reheat milk mixture over medium heat.
• remove from heat and ladle small amounts of milk mixture into egg yolks – whisking the whole time. keep adding mixture to egg yolks until the egg yolk/milk mixture reaches the same temperature. once that happens, pour the egg mixture back into the original saucepan. whisk all to combine.
• stir the mixture constantly over medium heat. it’s best to use a heat proof spatula, scrapping the bottom of the pan as you stir (to avoid making scrambled eggs). the custard is ready when the mixture thickens and completely coats the back of the spatula. if you run your finger across the coating on the spatula and your finger mark remains, the custard is done.
• pour the custard through the strainer set over the one cup of cream. stir until cool. cover and place in the fridge over night.
• place mixture in your ice cream maker according ot the manufacturer’s instructions.
• original recipe from here
yield: 1 quart

Apple Bourbon Compote

ingredients:
9 ounces | 255 grams | 3 cups (2 large apples) Granny Smith apples, peeled and diced
2 ½ ounces | 72 grams | ¼ cup + 2 tablespoons coconut sugar
½ teaspoon ground cinnamon
1/8 teaspoon freshly grated ground nutmeg
pinch of ground ginger
zest of one lemon
juice of ½ lemon
½ teaspoon celtic sea salt
1 tablespoon unsalted butter, cut into cubes
2 tablespoons bourbon
1 ½ teaspoons arrowroot
2 tablespoons filtered water

instructions:
• heat a non stick skillet over medium heat.
• in a glass bowl, toss the apples, coconut sugar, cinnamon, nutmeg, ginger, lemon zest, lemon juice, and celtic sea salt. Pour into skillet.
• cook over medium heat until all of the ingredients comes together and the sugar has dissolved. Cook until apples are tender, about 10 minutes.
• turn heat up to high. Add bourbon. Stir constantly until liguid is almost all reduced.
• in a small bowl, whisk the arrowroot and water. Add to apple mixture and stir until thickened, about 2 minutes.
• set aside to cool.
• store in a glass container, in the fridge, for 2 weeks.
yield: 1 1/2 cups

Candied Pecans

ingredients:
1 pound raw pecan halves
1 egg white, whisked
¾ cup maple sugar
½ teaspoon celtic sea salt
¾ teaspoons cinnamon
1 tablespoon filtered water

instructions:
• preheat oven to 300°F.
• line a rimmed baking sheet with foil. Brush a tiny bit of coconut oil onto foil.
• in a medium bowl, whisk the egg white.
• add the maple sugar, celtic sea salt, cinnamon, and water. Add nuts and coat completely.
• in an even layer, spread on prepared pan.
• bake 1 hour, tossing every 15 mnutes.
• can be stored in an airtight container for 1 month.

- Recipe courtesy of Susan Salzman

 

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