APPLE TARTS WITH ICE CREAM PART 2



 Categories: American, Spago, Desserts
      Yield: 6 servings
 
      2 c  Milk
      2 c  Whipping cream
      1    Vanilla bean, split
      1 c  Caramel sauce
 
  SOURCE: SPAGO, W. SUNSET BLVD; LOS ANGELES.  RAYMOND CABERNET
  SAUVIGNON, 1978.  SAUCE: Combine sugar and 1/2 cup water in heavy
  saucepan. Cook on medium heat 15-20 minutes, until sugar turns light
  golden brown. Don't let sugar burn.  Remove saucepan from heat,
  immediately add cream, stirring until smooth.  Add butter, let melt
  in sauce. Stir to combine thoroughly. Serve warm or chilled.  If not
  using at once, cover with plastic wrap, store in refrigerator. ICE
  CREAM: In 3-quart bowl, whisk egg yolks together with sugar. Set
  aside. Pour milk and cream into saucepan, add split vanilla bean.
  Heat just to boiling point to scald, then remove pan from heat. Pour
  a little scalded milk and cream into egg mixture, stir gently.
  Gradually add and mix in remaining milk and cream. Return pan to
  stove, cook over medium to low heat, stirring constantly until
  mixture coats wooden spoon. Strain into bowl over ice.  Stir in
  Caramel Sauce. Freeze in ice-cream maker, according to directions.
  
  ~----                                                     
         FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/10 6:38 AM
  
  TO:      ALL FROM: CHRISTIE ASPEGREN (FGXF83A) SUBJECT: R-MM ALL
  SEASONS MEA
  
  #1 (We'll see if they go up in order )
  
  These are from MK's 'A Taste for all Seasons'
 


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