Cherry-Peppadew Ice Cream
6 egg yolks
500ml (2 cup) heavy cream
250 ml (1 cup) whole milk
500ml (2 cup) + 1 tbsp sugar
2 vanilla pods
250 ml (1 cup) cherries, pitted and halved
1/2 400g (14 oz.) jar of PEPPADEW® Mild Piquante Peppers, drained and diced
4 tbsp Luxardo Maraschino liqueur (can substitute rum or kirsch)
150ml (2/3 cup) water
6-7 apples, peeled, cored, and sliced
4 tbsp sugar
1 tsp + 1/4 tsp cinnamon
1/4 tsp ginger
2 tbsp lemon juice
1/2 tsp lemon zest
175ml (3/4 cup) flour
60ml (1/4 cup) butter
60ml (1/4 cup) light brown sugar
60ml (1/4 cup) slivered almonds
1/2 tsp corn starch
1 cup (250ml) rolled oats
Cherry-Peppadew® Ice Cream
In a small saucepan, combine the cherries with 1 cup of sugar, the water, 1 tbsp of the liqueur, and bring to a simmer for 2-3 minutes. Transfer to a small container and refrigerate overnight.
Scrape the seeds from the vanilla pods, and combine seeds, pods, cream, and milk in a small saucepan and bring to a bare simmer, then remove from the heat, cover, and allow to steep for 30 minutes.
Meanwhile, put egg yolks and 1 cup sugar into a medium metal bowl and whisk until blended. After dairy mixture has sat for 30 minutes, remove the vanilla pods, return to a bare simmer, then whisk in (temper) half the mixture into the egg yolks slowly, whisking constantly. Return yolk mixture to the same saucepan, and cook over medium-low heat, stirring constantly, until mixture coats the back of the spoon (nappe), about 3 minutes . Do not allow the mixture to boil. Cool to room temperature, then cover and refrigerate mixture until cold. While cooling, add 1 tbsp of liqueur and 1 tbsp. sugar to PEPPADEW® Piquante Peppers and allow to steep.
Once cold, add 2 tbsp of liqueur and 1 tbsp of the syrup from the cherries, and process in your ice cream maker according to the manufacturer’s directions. Near the end of processing, remove cherries from syrup, and add cherries and PEPPADEW® Piquante Peppers to the base. Transfer to a freezer container and freeze until firm.
Preheat your oven to 375°F.
In a small bowl, combine butter, brown sugar, flour, a pinch of salt, and 1 tsp cinnamon and mix until it’s the texture of sand. Add oats and almonds and combine.
Put apples, lemon juice, lemon zest, a pinch of salt, corn starch, sugar, the remaining cinnamon, and ginger in a small baking dish (8″-9″ square) and toss to combine. Spread oat/nut topping over the fruit, and bake until apples are soft and topping is toasted, about 50