Custard Ice Cream
the holiday season, a decadent spiced apple filling, crisp buttery crumble,
custard ice cream and a warm rum sauce will be the perfect dessert for a cold
evening by the fire. You may wish to add a ⅓ cup finely chopped pecans to
1 cup half-and-half
2 tablespoons custard powder
⅔ cup granulated sugar
1 ½ cups half-and-half
½ teaspoon vanilla extract
3 Granny Smith or Braeburn apples, peeled and sliced thinly
¼ cup water
¼ cup currants
¼ teaspoon vanilla extract
1 teaspoon apple pie spice
1 tablespoon dark brown sugar
1 ½ teaspoons cornstarch
tablespoon cold water
1 cup all-purpose
½ cup butter, softened
¼ cup granulated sugar
cups dark brown sugar
the oven to 350
imitation rum flavoring
Custard ice cream: In a
2-quart saucepan, whisk the first
half-and-half with custard powder and sugar. Heat on
until thickened, whisking frequently. Whisk in
second half-and-half and vanilla extract. Set in
a bowl of ice
to cool quickly. Freeze 30 minutes in an ice cream maker.
Apple pie: In a 3-quart
saucepan, over medium heat, cook
currants, vanilla, apple pie spice and sugar for
10 minutes. Stir in the cornstarch mixed with
Pour into a 9-inch pie plate.
Crumble: In a medium bowl, mix
the flour, butter, sugar and
optional chopped nuts until crumbly. Sprinkle
and bake in a preheated oven for 25 minutes.
Rum sauce: In a 1-quart
saucepan, use a wooden spoon to
mix the brown
sugar, butter and water. Heat over medium
. Stir in rum and vanilla.
Serve spoonfuls of apple pie with a scoop of ice cream and a
drizzling of rum
butter. Simply Divine!
Hint: A creamy hot custard may be made by whisking 1 cup
whipping cream, 1 cup whole milk, ⅓ cup sugar and
4 tablespoons custard powder in a 2-quart saucepan. Heat
over medium heat, stirring with a whisk, until thickened.
Custard powder is also available through Protea Imports.
Makes 4 to 6 servings