Cream, apple, sugar, eggs and a touch of calvados…that’s it. I took a recipe from Thomas Keller’s Bouchon to test out…even though it’s getting a little cold, I thought it would be nice to try to make something seasonal for dessert. The apple was diced and simmered in a sugar syrup to keep the apples from freezing solid…the rest was simple ice cream…an egg, cream and sugar custard which was turned in our little ice cream maker…we have yet to have the results, but based on the “clean up” of the ice cream maker, it should come out pretty good!
-Josh
