Apple Crisp-Stuffed Apples



Ingredients

4 large apples (I used Jonagolds.)
2 medium apples, peeled, cored and chopped (I used Jonathans.)
6 Tbsp. cold butter, cubed, divided
¼ cup maple syrup
¼ cup plus 2 Tbsp. brown sugar, divided
Pinch cloves
Pinch nutmeg
¼ tsp. plus a pinch cinnamon, divided
½ cup flour
¼ cup oats
¼ tsp. kosher salt
Cinnamon Ice Cream (recipe follows)


Cinnamon Ice Cream
Adapted from Jeni’s Splendid Ice Creams at Home
Makes about 1 quart


1½ oz. cream cheese
Pinch kosher salt
1 Tbsp. plus 1 tsp. cornstarch
2 cups milk
1¼ cup heavy cream
⅔ cup sugar
2 Tbsp. corn syrup
1 heaping tsp. cinnamon


Special equipment: ice cream maker



Preparation

• Preheat the oven to 400 degrees.
• Use a sharp paring knife and a spoon to carefully core and scoop out the insides of the large apples, leaving the bottom of the apple intact. Set the hollowed out apples aside. Discard the core. Reserve the scooped-out fruit.
• In a large pan over medium-high heat, saute the reserved apple pieces, the chopped medium apples, 3 tablespoons butter, maple syrup, brown sugar, cloves, nutmeg and a pinch of cinnamon until the apples are warm and cooked, about 8 minutes.
• Meanwhile, in a mixing bowl, combine the remaining 3 tablespoons butter, flour, oats, the remaining ¼ teaspoon cinnamon and salt together until crumbly. Set aside.
• Divide the warm apple filling evenly between the 4 hollow apples, then cover each evenly with the oat crisp topping. Bake 25 minutes and serve warm with cinnamon ice cream.


Cinnamon Ice Cream

• Place the cream cheese and the salt in a large bowl and set aside.
• Place 2 tablespoons milk in a small bowl and whisk in the cornstarch until dissolved to create a slurry. Set aside.
• In a large saucepan, whisk the cream, the remaining milk, corn syrup, sugar and cinnamon over medium-low heat until the liquid is steaming and the sugar is dissolved, 3 to 5 minutes. When the mixture begins to bubble, reduce the heat to low and simmer 3 to 4 minutes.
• Whisk in the slurry, raise the heat to medium and continue to whisk. Bring to simmer and let thicken 2 to 4 minutes.
• Remove from the heat and pour over the cream cheese. Let sit 1 minute, then whisk until the cream cheese is melted. Let the mixture cool completely, then pour into an ice cream maker and churn according to manufacturer’s instructions.
• Scoop the ice cream into an airtight container and freeze at least 4 hours before serving.