A Taste of Pennsylvania Cookbook

APPLE DAYApple Caramel SwirlIce Cream3 lb. Granny Smith apples,cored and thinly sliced2 cups apple cider2 Tbsp. plus 1 ⁄2 tsp. citricacid, divided use3 1 ⁄2 cups milk3 1 ⁄2 cups cream1⁄4 cup glucose syrup9 egg yolks1¾ cup plus 1 ⁄2 cup sugar,divided use1⁄4 cup Calvados1 Tbsp. salt2 lb. Fuji apples, peeled,cored, and quartered1⁄2 cup light brown sugarZest and juice of 1 lemon1 vanilla bean, splitlengthwise and scrapedpresented by Jason ClarkChef, Final Cut SteakhouseCook the Granny Smith apples with theapple cider and ½ teaspoon of the citricacid in a saucepan over medium heat untilthe apples are tender and broken down,about 30 minutes. While still hot, purée inblender until smooth.In another large saucepan, warm the milk,cream and glucose syrup. Whisk in theapple purée.In a large bowl, whisk together the eggyolks and 1¾ cups of the sugar until paleyellow ribbons form. Slowly whisk the milkmixture into the eggs and then return tothe saucepan, cook to 180˚F and strainthrough a chinois. Add the remaining2 tablespoons citric acid, the Calvados, andthe salt. Chill over ice and freeze in an icecream maker.Preheat the oven to 350˚F. Combine theFuji apples, brown sugar, the remaining½ cup white sugar, and the lemon juice ina roasting pan. Cover with aluminum foiland roast for about 45 minutes. The applesshould be soft and the liquid at the bottomof the pan should be syrupy. Purée theroasted apples with the lemon zest and thevanilla bean seeds. Pass through a finemeshtamis. Cool over ice and transfer topiping bag.To create a swirl effect in the ice cream,cut a medium hole at the tip of the pipingbag. Scoop 3 large spoonfuls of ice creaminto the bottom of a bowl. Squeeze a thinlayer of Fuji apple purée on top. Continuelayering the ice cream and purée until bothare used. Freeze until firm.72