Sunnys Fried Apple And Pear Ice Cream Recipes

Steps:

• In a saucepan, combine the pears, wine, nectar, 2 tablespoons of sugar, and lemon juice. Bring to a boil, then reduce the heat and simmer until the pears are tender and the liquid is reduced by 1/2. Puree in a food processor and transfer to a bowl to cool. Refrigerate until well chilled, at least 2 hours.
• In a medium saucepan, heat the cream to a gentle boil over medium heat. Remove from the heat.
• Beat the egg yolks in a medium bowl. Whisk 1/2 cup of the hot cream into the egg yolks. Whisking, gradually add the egg mixture to the hot cream. Return to medium-low heat and cook, whisking, until the mixture is thick enough to coat the back of a spoon, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean bowl. Add the blue cheese and salt, and whisk until fairly smooth. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Refrigerate until well chilled, at least 2 hours.
• Whisk together the pear and cheese mixture and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.
• To serve, scoop the ice cream into bowls, 2 scoops per person. Drizzle with honey and sprinkle with chopped nuts. Place 2 phyllo cookies in the ice cream and serve.
• Preheat oven to 350 degrees F. Grease a baking sheet and set aside.
• Place the phyllo on a work surface and cover with a damp kitchen towel. With a pastry brush, paint the top sheet with melted butter, and lightly sprinkle with nuts and sugar. Repeat with the remaining ingredients. Fold the phyllo stack in 1/2 over itself. Cut the phyllo twice lengthwise and twice across to make rectangles.
• Bake until golden brown and just crisp, about 10 to 12 minutes. Remove from the oven and cool on the pan until ready to serve.

Steps:

• 1. Mix together sugar and cinnamon in a small bowl and set aside.
• 2. Heat butter and oil in a medium skillet over medium heat (the oil helps to keep the butter from burning). Prepare the pears while heating the butter (this way they don't have time to turn dark). Add pears and saute until just tender.
• 3. Sprinkle with the sugar cinnamon mixture (As little or as much as you like). Stir gently to coat all of the slices. Turn off the heat.
• 4. Add nuts, stir gently to mix. Serve with whipped cream or over vanilla ice cream.

Steps:

• Make the mix.
• Whisk the sugar, cream, buttermilk, condensed milk, evaporated milk, vanilla and candied pecans in a large bowl.
• Pour into a bag.
• Prop a 1-gallon zip-top freezer bag open in a large container; pour in the buttermilk mixture. Press out the air and seal. Chill the bag until ready to make the ice cream.
• Fill your container.
• Put about 10 cups ice in the container, filling it about three-quarters of the way, then pour in the sea salt. Nestle the sealed bag of buttermilk mixture in the ice.
• Start shaking!
• Tightly cover the container with the lid. Shake vigorously for about 15 minutes, or until the buttermilk mixture is thick. How long it takes depends on your shakin'!
• Serve and eat.
• For soft-serve, rinse the outside of the bag, snip a corner and pipe into bowls. For firmer ice cream, freeze 1 hour before scooping. Top with caramel bananas, if desired.
• Melt the butter in a skillet over medium heat, then add the pecans, brown sugar, granulated sugar and salt. Cook, stirring, until the sugar is dissolved and the mixture is sticky, 6 to 8 minutes. Spread the nuts on a baking sheet to cool, then refrigerate at least 10 minutes before using.
• Melt the butter in a large skillet over medium-high heat. Add the bananas, stirring to coat. Sprinkle in the brown sugar and salt and cook, stirring, until the bananas are tender and coated with the sauce, 2 to 4 minutes. Spoon warm over ice cream.

Steps:

• Mix the wet: In a bowl, stir together the apples, sugars, pumpkin pie spice, allspice and nutmeg. Set aside.
• Mix the dry: In a large bowl, add flour and a pinch of salt.
• Pull it together: Make a well in the center of the bowl of the dry ingredients and whisk in the beer until combined. It should be slightly thicker than pancake batter. Gently fold in the apple mixture and let it rest 10 minutes at room temperature.
• Fry the fritters: In a large pot, bring oil temperature to 360 degrees F, so when adding the fritters, the temperature rests at 350 degrees F. Once the oil is ready, using a small ice cream scoop or large tablespoon, gently drop the dough into the oil in batches. Fry until golden brown on both sides, flipping once, about 4 minutes total. Remove to a paper-towel-lined plate. Serve with Peanut Butter Caramel Sauce.
• Melt the sugar: In a saute pan over medium heat, add the brown sugar and allow it to melt while whisking.
• Melt the butter: Once melted, add the butter and continuously whisk while melting until everything is smooth.
• Add the cream: Turn off the heat and slowly pour in the heavy cream while whisking until smooth. (Don't get hit with the splatter!)
• Add the peanut butter: Add the peanut butter and turn the heat back on to low to help it melt into the caramel sauce while whisking for just under a minute. Remove from the heat, serve warm.

Steps:

• Put the chopped peanuts on a small plate. Spread the flat side of each peanut butter cookie with jelly. Set the ice cream pints on their sides and use a serrated knife to slice right through the cartons, creating ice cream discs 1 to 2 inches thick. Place 1 disc (peel away the carton) on the jellied flat side of a cookie, then close the sandwich with another cookie, jelly side on the inside as well. Roll the exposed ice cream edge in the chopped peanuts. Repeat with the remaining ingredients. Serve immediately.

Steps:

• In a large saute pan, melt the butter and then add the brown sugar, salt, and pecans, in that order, with a stir between each. Stir on medium-high as bubbles form, and continue to stir until the sugar is dissolved as much as possible and the coating on the pecans becomes sticky, 6 to 8 minutes. Remove from the heat and spread the mixture onto a baking sheet to cool. Refrigerate for about 10 minutes.
• Meanwhile, in a bowl, whisk together the heavy cream, buttermilk, sweetened condensed milk, evaporated milk, and vanilla extract. Use a spatula to release the pecans from the cooled sheet. Add the cooled pecans to the bowl and stir. Make the ice cream one of the following ways:
• 1. Get fancy and put it in your home ice cream maker and prepare according to the manufacturer's instructions. Place in an air tight 2-quart container and freeze for at least 5 hours, stirring every 30 minutes for the first 2 hours, then every hour for 3 more hours.
• 2. Add 2 cups ice and 1/2 cup coarse sea salt to a large plastic storage container. Pour the ice cream mixture into a 1-gallon plastic storage bag and seal, squeezing out as much air as possible. Place this bag in the plastic storage container and cover with the lid. Shake vigorously for 10 to 15 minutes. Add more ice and salt if needed halfway through the spin cycle. Depends on your shakin'! Once the shaking is done and you've checked for the right texture for your ice cream, remove the bag from the container and rinse off quickly in cold water. Open and scoop ice cream out, or cut a hole in the corner of the bag and squeeze it out.

Steps:

• Preheat a medium skillet over medium to medium-high heat. Peel and quarter the apples. Core each quarter. Slice the apples up. Add butter to the skillet, then apples. Saute 7 or 8 minutes, add sugar, cinnamon and cloves and cook 2 minutes more. Spoon the sauteed apples into dessert dishes and top with ice cream, whipped cream, and garnish with grated nutmeg.