The Only thing for Apple Pie
autumn flavors on an autumn plate
It’s getting colder (shiver shiver) so you would have thought that I’d lighten up on the ice cream. But alas, who knew that it’d be the ultimate companion for all hot wintry puds.
a symphony of pies!
When Thanksgiving was upon us this year – and upon us it was, with twenty-four hungry mouths to feed – I knew that I had to step it up a notch, to tie all the various pies, tastes and textures together. Funnily enough, the surprise I prepared had almost identical ingredients to classic pumpkin pie, so I knew it’d be a flavor match there. Pecan pie goes with most anything (as it is such a easy-going, delicious friend,) so the only question was how would it hold hands with the showstopper- the luscious apple pie. Served warm, with the subtle essence of almond and topped with a heavenly sweet crumble, this pie has long been in my family, and I just couldn’t let it down. Last year I made cinnamon ice cream, but this year, I felt a few more layers and spices might be interesting, and OH YES they were… When the spiced cream warmed and pooled around the pie, it was as if the pie swam in a lake of joy, for once at peace on my plate, as well as in my mouth. Try it- and maybe one day I’ll share the pie recipe with you…
Gingerbread Ice Cream
(inspired by autumnal spices everywhere)
1 pint Vanilla Custard
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon ground clove
1/3 cup packed light brown sugar
2 tablespoons molasses
- Warm half the custard with the spices, sugar and molasses until the sugars have melted and it’s well mixed.
- Allow to cool, then mix in the rest of the custard.
- Churn in an ice cream machine, or freeze and stir thoroughly every few hours.
- Serve with hot apple pie and enjoy!
Those spiced melty juices were the best part...
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