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Martha Stewart's caramel apple sundae
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Prep Time:
40 minutes
Cook Time:
60 minutes
Total Time:
100 minutes
Caramelized apples over cinnamon ice cream with pecan-oat topping.
Ingredients:
  • 1 vanilla bean, split
  • 515.00 gm milk
  • 252.50 gm thickened cream
  • 5 large egg yolks
  • 107.50 gm caster sugar
  • 1.88 gm ground cinnamon
  • Pinch of salt
  • 125g butter, softened
  • 45.00 gm light brown sugar
  • 56.25 gm white sugar
  • 250.00 ml pecans, toasted, chopped
  • 75.00 gm rolled oats
  • 187.50 ml plain flour
  • 2.00 gm baking powder
  • 1.25 gm ground cinnamon
  • 3 granny smith apples
  • 31.50 gm lemon juice
  • 90g unsalted butter
  • 483.75 gm caster sugar
  • 62.50 ml brandy
  • 378.75 gm thickened cream
Instructions:
  • Prepare your Cinnamon ice-cream by scrapping the vanilla seeds from the pod. Then, combine the milk, cream, vanilla seeds, and pod in a medium saucepan over medium heat, stirring occasionally.
  • Once the mixture gently simmers (make sure not to boil), take it off the heat, cover it, and let it sit for 1 hour to enhance the flavors.
  • Reheat the uncovered cream mixture until hot, avoiding boiling. In a bowl, whisk together egg yolks, sugar, cinnamon, and salt. Gradually pour the hot cream into the egg mixture while whisking constantly until smooth. Pour the mixture back into the saucepan and cook over medium heat for 8 minutes until thick enough to coat a spoon, being careful not to let it simmer.
  • Pass the mixture through a fine sieve into a bowl, removing the vanilla pod. Allow it to cool, stirring occasionally. Cover and refrigerate overnight.
  • Churn the mixture in an ice-cream maker according to the manufacturer's directions. Once done, transfer the ice-cream to a 1-liter container suitable for freezing. Freeze for a minimum of 1 hour until it is solid.
  • Prepare Pecan-oat crumble: Preheat oven to 160°C/140°C fan-forced. Grease a 20cm x 30cm lamington pan and line the base with baking paper. Using an electric mixer, cream butter and sugars until light and fluffy. Add pecans, oats, flour, baking powder, cinnamon, and salt, then mix until large clumps form. Spread mixture over the base of the pan, keeping it clumpy. Bake for 35 to 40 minutes until golden. Let it cool completely in the pan before breaking it into small pieces.
  • Prepare the apples by peeling, coring, and cutting each into 12 wedges. Toss the apple wedges with lemon juice in a large bowl. In a frying pan over medium heat, melt butter, then add sugar and stir for 15 minutes until the mixture turns golden brown. Mix in the apple wedges and salt. Reduce heat to medium-low and cook for 5 minutes until apples are softened. Stir in brandy and 1/2 cup cream. Transfer the mixture to a bowl and let it cool for 30 minutes.
  • For assembly: Whip the remaining cream until medium peaks form. Place 2 apple wedges and a drizzle of caramel sauce in each serving glass. Add a scoop of Cinnamon ice-cream, 2 more apple wedges, and a sprinkle of Pecan-oat crumble. Repeat the layers of ice-cream, apples, caramel, and crumble. Finish with a dollop of whipped cream. Serve and enjoy!

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