Fried Apple Ice Cream

Love the caramel at the bottom. This is served at the Dalles House, St Croix Falls, Wisconsin. Enough for 4 to share.

Fried Apples

2 medium apples
2 tablespoons butter
1/2 cup brown sugar, packed
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon table salt

Peel and core the apples, slice them into 1/4-inch wedges.

Melt the butter in a 10-inch non-stick skillet over medium heat. Sprinkle the brown sugar over the butter and then layer the apple slices on top. Continuously stir the apples to coat them in the butter and brown sugar. When a syrup forms, sprinkle the cinnamon, nutmeg, and salt over the ingredients in the pan and stir together.

Reduce heat and continue to stir until the apples are tender and the syrup has reduced and thickened slightly. Remove the skillet from the heat and let the apples cool for several minutes. Serve alone, or as a topping for ice cream.
Makes 4-6 servings

Kahlua Ice Cream Pie

What could be better than this on a hot summer day? This pie is a easy and impressive. Recipe from Camelback Inn's Sunday Brunch, page 67 in Tastes & Treasures.



Kahlua Ice Cream Pie
4 ounces chocolate chips
1 1/4 tablespoons butter
1/4 teaspoon vanilla extract
1 1/4 cups crisp rice cereal
3/4 cup sliced almonds, toasted
1 pint vanilla ice cream
Kahlua or coffee-flavored liquer to taste
1/2 cup heavy whipping cream
1/2 teaspoon vanilla extract
1 tablespoon confectioners' sugar
Chocolate candy bar
Melt the chocolate chips and butter in a double boiler over steaming water, stirring until smooth. Stir in 1/4 teaspoon vanilla. Add the cereal and almonds and stir until coated.
Press over the bottom and up the side of a 9 inch pie plate. Chill in the freezer.
Beat the ice cream in a bowl of a stand mixer using the paddle attachment until softened. Stir in the Kahlua and spread in the chilled pie shell. Whip the whipping cream with 1/2 teaspoon vanilla and the confectioners' sugar in a bowl of a stand mixer until soft peaks form. Spread over the ice cream. Scrape a vegetable peeler over the candy bar to make chocolate curls. Sprinkle the chocolate curls over the whipped cream. Serve immediately or store in the freezer.
Note: You may substitute chocolate mint ice cream for the vanilla ice cream, or use layers of vanilla, chocolate and strawberry ice cream instead of using just vanilla ice cream.
Serves 6 - 8.