Photography by Menachem Goodman

The Backstory

A couple of weeks ago, a reader suggested that, for the next installment of Tasty Twist, we do a pomegranate caramel/chew. I loved the idea and planned on getting to work on it right away. I was on vacation at the time, but as soon as I got home I headed straight to the kitchen.

As you can see, the recipe I’ve shared isn’t a pomegranate chew — because sometimes in life we can’t choose what happens. Let me tell you how it played out.

In order to make any kind of caramel, I needed a candy thermometer. Now who actually owns a candy thermometer? Obviously, my mother does. Once I found it and dusted it off, I was ready to get started.

There was one problem — I’m no baker or scientist. I can’t bake to save my life, so this was going to be interesting. (Okay, I can bake — I just hate having to be precise.)

Long story short, I could not seem to get the consistency right. My deadline passed and the article had to be in, and still I had no chews. But I don’t give up, so I went back to the store and picked up more pomegranate juice to start again. I woke up at 6:00 the next morning and got to work. I thought I’d finally gotten the consistency right. Ecstatic, I placed the mixture into the fridge and went to take a much-needed nap. When I came back to cut it, I found that the batter had spilled, and I was left with no chews once again.

I don’t know about you, but when I’m feeling down, there’s only one thing I need, and that’s a tub of ice cream with a really large spoon. I could eat ice cream every single day. Whether it’s mint chip, mango sherbet, or rocky road, I want it. So when my chews failed, I turned to the freezer to find some. Guess what? There was none in the house, and I wasn’t going back to the grocery store for the fifth time that day.

But I had to get an article in, and I had to get it in fast. So, while going through my phone with ice cream still on my mind, I came across a recipe I’d written for my cookbook (still in the works). It’s something that I make for my family for Yom Tov, and it’s delicious. I call it my apple pie ice cream. I realized immediately that this was the perfect idea.

So back to the kitchen and then to the grocery store, and this time, the results were perfect. The hot apples, the cold ice cream, and the crunch from the crumble — delicious! I knew my readers would go crazy for this. This is your newest dessert for Yom Tov, and it will be on repeat every meal.

So did I just save you from buying a candy thermometer? I think I did. But don’t worry, I don’t give up. I’ll perfect the chew recipe and share it with you one day. But for now I have to go back to eating my ice cream because there’s nothing in life better than sugar and cream.

The Process

I developed this recipe one year Erev Yom Tov at the last minute, and it’s been a staple ever since. I don’t know about you, but after a big, heavy meal I’m always ready for dessert, but nothing too heavy. This ice cream gives you the flavors of an apple pie but without that big chunk of pie, so it’s much lighter to eat.

Afterthoughts

You can swap out the apples for pears or even peaches or whatever’s in season. If you’re using a sweeter fruit, cut down on the brown sugar.

If you want, you can even serve this family style. Scoop ice cream onto a large platter and top with the warm apples, the crumble, and caramel, if using. Everyone can take as much as they want. You may have to put out two platters…

What Else Can I Use This For?

I would totally eat this apple mixture plain because it’s so good. If you want to skip the ice cream, serve it as a warm compote.

You can also use the crumble raw to top your apple crisp or kugel. It’s amazing. The possibilities are endless. Let me know how your family enjoys it!

Apple Pie Ice Cream

SERVES ABOUT 12

Crumble Topping

• 1 egg, room temperature
• 1 cup vegetable oil
• ½ cup white sugar
• ½ cup light brown sugar
• 1 tsp pure vanilla extract
• 3 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp kosher salt

Apple Mixture

• 6 Granny Smith apples, peeled and sliced
• 2 Tbsp margarine
• 2 Tbsp lemon juice
• ¼ cup orange juice
• ¾ cup brown sugar (I use light)
• 1 tsp kosher salt
• 1 tsp cinnamon

For Serving

• pareve vanilla ice cream (I used Abe’s)
• dairy-free caramel (optional)

For the crumble: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.

In a large bowl, whisk together the egg, oil, both sugars, and vanilla until you have a smooth consistency.

Add the remaining ingredients and use a rubber spatula or large spoon to mix everything together until you have a crumb-like texture.

Sprinkle the mixture over the prepared baking sheet and place in preheated oven. Bake for 25–30 minutes, or until golden brown.

Remove from oven and allow to cool. Using your hands, break up any big chunks. Store in a ziplock bag in freezer for up to three months.

For the apples: Add all the ingredients to a large frying pan over high heat and mix well. Once the sugar dissolves, turn the heat to low and slightly cover the pan. Cook for about 20 minutes, stirring occasionally so the apples don’t burn.

Remove from heat and allow to cool completely. Store in an airtight container in the fridge for up to one week, or freeze for up to three months.

To serve: Place the apple mixture in a small saucepan over medium heat. Allow to warm, stirring occasionally. Place a scoop of ice cream in a small bowl and top with a spoonful of the warm apple mixture. Top off with some crumble and caramel, if using. Enjoy!

Note: If the apple mixture is frozen, remove it from the freezer early in the morning and allow it to defrost on the countertop so you can serve it for the meal. The crumble can be served straight from the freezer.

(Originally featured in Family Table, Issue 857)