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.
15 comments:
Kelly-Jane - Maybe it is a good thing otherwise I may get all worried that may favorite chefs and cooks are getting bashed (what with that stupid Nigellagate rubbish and with bashing on Gary Rhodes). I, too, find Mr. Rhodes incredibly reliable, and I think, if anything, his recipes are amongst the most tasteful and sophisticated I have read and tried. His "The Cookery Year" is one of my absolute favourite texts, and I am glad that you are staying faithful to him - the ice cream, darling, looks gorgeous!
I'm with you too. I think people become elitist & always after the next big thing.. saying **** like "Oh that, or they're so last season." If you want to read it, do, if you don't, don't. I'm all for people having their own opinions. It would be a pretty dull world if we all liked the same things. There's a difference though between having an opinion and just being mean. Nice looking pie & ice cream by the way. Ax
YUM! I was about to make a tarte tatin myself this weekend but opted for a clafoutis! I'm in a French mood, you see. :) Your dish looks wonderful!
paola
I´m sitting at work and reading your post. Well, I shouldn´t have done that! That ice cream and Tart Tatin looks sooo delicious, I´m drooling.
Interesting to read about Gary Rhodes, because I once asked about peoples opinion on n.com, wanting to buy some books of his.(Don´t know the guy, neither his recipes but saw some nice titles by him, I think it was an autumn book). I got very negative feedback and was turned off and didn´t buy the book. Perhaps I should reevaluate my decision. Which book would you recommend in that case, KJ?
(Sorry for long comment)
another one who is reliable is Delia smith...i like both Gary n her...good ole traditional stuff...its watching these guys that i actually started learning my basics.You tart looks lovely !
Hi KJ! Warm apples served with vanilla ice-cream is such a timeless treat! Your tart looks just lovely!
Kelly-Jane, your tarte tatin looks incredible!
Hoo! Wow, that looks amazing and mouth-watering!
Always wanted to try this. You did wonderful with this and of course it is just perfect with vanilla ice cream.
Shaun, thank goodness it's not just me! I was so annoyed when Nigella was name called too. The cookery year is a lovely book with some great recipes.
Amanda, you are so right opinion is one thing but being mean is just well being mean!
Paola, me to France was a calling :)
Eva, I have taken part in some of the discussions on n.com re Gary, but I think I was ignored for not agreeing! The Cookery Year is great, New British Classics, Gary Rhodes at Table and his earlier are also great but they all are really.
Kate, Delia - I learned a lot of basics from her too, and some not so basic :)
Gilly, Patricia, Lisa and Cheryl Thank you :) I haven't quite gotten rid of the apple craving, so may have to do another apple something soon!
That tarte tatin looks so good! Really nice. And the ice cream, too. Yum.
I find Gary reliable too:).
You and Brilynn have sold me on Dorie Greenspan. Ordered her book Baking from my home to yours today... Your comment on my blog - best laugh I've had all day! Thank you, Amanda :)
Chalk this up to another excellent Dorie recipe! Maybe one day I'll get really adventurous and make my own puff pastry to go with this!
Wow, that IS a big slice! My kind of portions! I really like Gary Rhodes and find his food always looks great.
You are totally doing Dorie justice as well though!
I dont know how anyone can bash Gary Rhodes, he is an amazing all round chef and his books are fabulous. My favourite chef! Well done KJ, your tarte tatin and ice cream look amazing.
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