I know that it’s almost fall and all, but it just doesn’t feel like it. It’s been in the 90s all week long here in Eastern Washington.
So I can’t quite say goodbye to ice cream just yet.
This has been the summer of making ice cream and other fun cool treats. While I was in Atlanta, my brother generously gave Jerome and I a Zoku maker. For those of you who don’t know what that is, you freeze the device then you can make popsicles in 15 minutes. We’ve had fun trying different flavors, such as mint, blueberry banana and coffee.
Later in the summer, we jumped into making ice cream. We had an ice cream maker (in fact it proceeds me) but we just never got around to use it. One weekend we decided to finally give it a try.
Our textbook was Molly Moon’s Homemade Ice Cream. Molly Moon’s is a popular ice cream shop in Seattle. We’ve gone there a few times and loved the ice cream. So having owner Molly Moon Neitzel guide us through the process seem a natural choice.
About a week ago, I made a batch of salted caramel ice cream. It turned out OK, though I think I have some work to do with the caramel making. The right texture/taste on the caramel can really impact the overall flavor, especially since you’re adding salt at the end. I’ll be honest: it was a bit more “salted” than “caramel.” But I still could eat it, so I’m going to enjoy it and try to improve on my next batch.
So when my Let’s Lunch group decided to do pie this month, I came up with a great idea: combining pieces of pie crust crumbs and apple compote with the ice cream.
I again turned to my Molly Moon book for help. Turned out she had recipes for an apple pie crumb topping and a master fruit compote recipe. Score!
So I didn’t quite follow the directions for the pie crust topping. I ended up processing the mixture a little bit too long (actually I actually pressed the “on” button on my food processor instead of “pulse” and you can guess what happened) and ended up with more of a shortbread. However, I came up with another idea. What if I put the ice cream on top of pieces of this pie-like shortbread? Project saved!
I didn’t get a chance to take any photos of the fruit compote, but you can see it above. It’s super easy. Two cups of fruit, 3/4 cup sugar and 2 tbsp of lemon juice. The only recommendation is that you be willing to cook the compote over medium heat. It’s worth the wait!
This morning, I put a few pieces of my pie-shortbread on a bowl, put a few scoops of salted caramel ice cream and topped with the apple compote with a few sprinkles of cinnamon.
It turned out to be a great combo. The apples actually help balance the salt taste of the ice cream quite nicely. This was a pretty good treat considering the ice cream wasn’t quite perfect. And yes, I had it for breakfast.
You don’t have to make the ice cream yourself - store bought caramel ice cream or gelato would work great (especially if you get a quart from your favorite artisan ice cream shop) but it does feel good when you make your own batch.
I do recommend making the pie crust topping and the fruit compote yourself. It really does make the sundae awesome!
See below for recipes (all courtesy of Molly Moon’s Homemade Ice Cream):
Salted Caramel Ice Cream
1/2 tsp freshly squeezed lemon juice
1 1/2 cups sugar
1 tbsp unsalted butter
3 cups heavy cream
1 cup whole milk
1 tbsp kosher salt
- In a medium heavy-bottomed saucepan over medium-high heat, add the lemon juice and then the sugar, 1/4 cup at a time, stirring constantly with a wooden spoon. Wait to add each batch of sugar until previous batch is completely dissolved. After all the sugar is added to the pot, continue to cook until it caramelizes to a dark golden brown, 4 to 6 minutes. (NOTE: Your times may vary depending on the stove; pay close attention!)
- Whisk in the butter carefully. After it’s completely melted, reduce the heat to medium-low and very slowly whisk in cream and milk; the caramel will steam significantly.
- Remove from heat. Pour the mixture into a shallow pan or bowl and place in the refrigerator to chill thoroughly, 1 to 2 hours.
- When the mixture is cold, whisk in the salt, then pour into an ice cream maker and process according to the manufacturer’s instructions. (NOTE: I use the Cusinart ice cream and yogurt maker. In general, I find it takes about 45 minutes to churn.)
- Using a rubber spatula, transfer the ice cream to a glass or plastic freezer container (NOTE: I love using glass loaf pans!). Cover tightly and freeze until the ice cream is firm, at least 4 hours, but 24 hours is best.
Apple Pie Topping
1 1/4 cup all-purpose flour
1/4 tsp kosher salt
1/4 cup sugar
1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
1/4 cup cold water
- Preheat the oven to 325 F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- Add the flour, salt and sugar to the bowl of a food processor. Pulse briefly to combine.
- Add the butter and pulse again briefly. The butter should still be in very small chunks, but evenly dispersed throughout the dry ingredients.
- While pulsing, sprinkle in the water, the mixture will appear lumpy and be slightly sticky to the touch. (NOTE: So here’s where I deviated from the recipe: I accidentally pushed “on” instead of “pulse” so it ended being more of a pie dough rather than a lumpy mixiture. If you like what I did, pulse it to that point, otherwise, stick to the lumpy, more crumbly mixture)
- Spread the mixture evenly onto the baking sheet. Bake until like golden brown, 15 to 20 minute (or if you end up doing the pie crust shortbread, more like 25-30), rotating the baking sheet halfway through the process.
- Serve warm or at room temperature. Store in an airtight container in the refrigerator for up to two weeks.
Fruit compote master receipe
2 cups of fruit, fresh or frozen
3/4 cup sugar
2 tbsp freshly squeezed lemon juice.
- Put all the ingredients into a small, nonreactive saucepan.
- Over medium-low heat, bring to a simmer and cook, stirring occasionally, until thick, 10 minutes (NOTE: It could take a while for it to simmer…so it’s more like 10 + whatever the time it takes to simmer). For a thicker compote, cook for 5 to 8 minutes more. Serve warm or chilled.
To make the sundae:
- Put two pieces of pie-shortbread pieces in a serving bowl.
- Put two scoops of ice cream on the pieces.
- Top with apple compote.
- Sprinkle with cinnamon.
I am glad to make my comeback to Let’s Lunch after a way-too long hiatus. Let’s Lunch is a group of food bloggers who cook a recipe around a specific theme each month and share it on various social media channels with the hashtag #LetsLunch.
There a ton of great pie and pie-inspired recipes this month from my fellow Let’s Lunch-ers! Can’t wait to try them!
Thanks to our fabulous host Lucy, of A Cook and Her Books, for hosting this month’s virtual gathering. Check out her Sweet Potato Custard Pie. Lucy also has a great Pinterest board of all current and past Let’s Lunch receipes!
Annabelle’s Chocolate Pie at The Glass of Fancy
Anne Marie’s Apple Pie Sandwich (plus a bonus tart recipe!) at Sandwich Surprise!
Betty Ann’s Calamansi Pie at Asian in America
Cheryl’s Mexican Cottage Pie at Tiger in the Kitchen
Grace’s Easy Apple Pie (With Lard Crust) at HapaMama
Jill’s Guava and Cream Cheese Empanadas at Eating My Words
Linda’s Biscoff Bannana & Pear Galette at Spicebox Travels
Lisa G’s Sweet Ricotta Noodle Pie at Monday Morning Cooking Club
Lisa K’s Great Grandmama’s Chocolate Pie at The Little Good Ride
Margaret’s Cushaw Pie at Tea and Scones, Too
Naomi’s Huckleberry Pie Ice Cream (yay, more ice cream making!) at The Gastro Gnome.
Nancie’s Edna Lewis’s Tyler Pie at Nancie McDermott
Rebecca’s Summer-fall hand pies at GrongarBlog
Sara’s Herb Pie from Ottolenghi and Tamimi’s Jerusalem at Three Clever Sisters.