Tarte Tatin and Vanilla Ice Cream
Tatre Tatin it sounds so comforting and good. Apples, butter, sugar and puff pastry couldn’t be bad (to paraphrase Ina). This one was yummy, and hails from Dorie Greenspan’s Baking From My Home to Yours. It is a bit different in method from any that I’ve made in the past. Instead of making a caramel or toffee type mixture and then adding the apples on top, you melt butter sprinkle on sugar, add the apples then caramelise the butter and sugar in the base of the pan. The result is caramel bathed apples with more flavour. I served it with my absolute favourite vanilla ice cream from Gary Rhodes More Rhodes Around Britain. Hubby ate half this tarte (not that I'm advising this!) but it was really good.
It seems to be a common thing to knock Gary Rhodes, but I’ve always liked him, have all his books and I’ve never made any of his recipes that I haven’t thought were fabulous. This book of his was published in 1995, so I’ve been making this vanilla ice cream since then. I have tried quite a few others, because like other cooks striving for perfect or best recipes possible, it is neccesarry to try others to make sure you haven’t missed anything, but regardless of other trials this is the one for me.
Vanilla Ice Cream
This is my variation on Gary Rhodes original recipe. I use 1 teaspoon vanilla extract added in at the end of making the custard if I don’t have a bean handy, and I also cook the custard whereas Gary just mixes the hot milk into the eggs then cools and churns. I’ve done it both ways so many times, and I think making the custard leaves and melted ice cream that little bit thicker and more smooth.
300ml (10floz) double cream
30ml (10 fl oz) milk
1 vanilla pod or a few drops of vanilla extract
6 egg yolks
175g caster sugar
Heat the cream, milk and scraped out vanilla pod (pod and seeds) in a pan, bring to the boil.
Meanwhile beat the egg yolks and sugar together until they are pale and light. When the cream mixture is hot add in about a quarter and beat to acclimatise the eggs, then slowly add in the rest of the milk. Cook in a pan over the heat until a custard is formed. Transfer to a bowl or jug and cover the surface with cling film then leave in the fridge until very cold. Churn in an ice cream maker.