Apple Ice Creams with Caramel
2 Tlb butter
½ cup firmly packed brown sugar
¼ cup golden syrup
¼ cup cold water
1 can sweetened condensed milk
1 tsp vanilla
apples (use nice round red ones that ‘stand up’ nicely)
Place the butter in a saucepan and melt it gently. Add the brown sugar, golden syrup, water and salt. Heat gently at first and stir constantly as the sugar dissolves. Bring to the boil, still stirring, until the mixture really bubbles like mad. Reduce the heat, and add the condensed milk, and vanilla. Stir until it’s nicely combined and a good caramel colour, then take it off the heat.
Cut the top bit off the apple, and scoop out all the inside flesh. Used a melon baller or a teaspoon would do the trick. If you want to do this more than 5 minutes before serving, squeeze lemon juice over the apple to stop it browning. Fill the apple with a scoop or two of ice cream, and drizzle with the warm caramel (if the caramel has thickened while you got the apples ready, just gently heat it again. Top with chopped nuts and serve.
*Note: If you would like a baked apple, you could do that before adding the ice cream and caramel. Here’s a recipe from Paula Deen for baking apples.
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup sugar
- 6 same-size Granny Smith apples
- 2 tablespoons butter, cut into 6 teaspoon-size pieces
- 1 cup apple juice
- 6 sprigs fresh mint
Preheat oven to 325 degrees F.
Combine cinnamon, nutmeg, and sugar in a small bowl. Set aside.
Core apples, making sure not to puncture the bottom of the apples so that the juices will remain. Remove skin from 1/2-inch around top of apples at the opening. Fill each cavity with the cinnamon-sugar mixture. Top each apple with a teaspoon of butter. Place apples in casserole dish and pour apple juice around them. Cover pan with aluminum foil and bake for approximately 45 minutes to 1 hour. Remove from heat, garnish with fresh mint, and serve.