Have you ever eaten a Bratapfel? I mean a real one… from Germany? A bratapfel is simply, a baked apple filled with ooey-gooey goodness. Traditionally the apple is cored and filled with a marzipan-sugar-hazelnut filling that’s to die for! Then, it’s baked in the oven until the apple becomes warm and soft. This time of year I crave this kind of dessert. Last year, I made a traditional Bratapfel.
Ice Cream! What do you mean it’s too cold for ice cream!? Don’t you know? It’s never too cold for ice cream… especially Baked Apple Ice Cream.
I even shocked myself with this one. This ice cream tastes exactly like a bratapfel! Though frozen, the flavors and aroma are flowing through every single bite.
This recipe includes Marzipan which is a German almond paste. It can be made at home by grinding almonds, however I definitely suggest buying Marzipan. It might be difficult to find in countries outside of Germany, but when I came back to U.S. for vacation, I found Marzipan in a specialized baking store. If you can’t find Marzipan anywhere, you could sustitute it for almost paste (relatively the same thing) to get that great almond flavor, but I would probably not leave the Marzipan out all together because it gives this recipe that exra KICK! to make it special. Baker’s decision.
- 3 eggs
- 1 egg yolk
- 150 g Marzipan (5.3 oz.)
- 500 g cream (17 oz.)
- 200 g sugar (1cup)
- 1 teaspoon gingerbread spice
- ½ vanilla bean
- 1 apple, cubed
- ½ tablespoon butter
- ½ cup chopped hazelnuts, roasted
- With an immersion blender, puree the eggs, egg yolk, and marzipan to form a smooth mass.
- Bring the cream, sugar, and gingerbread spice to a boil in a pot on the stove. Cut open the ½ of a vanilla bean and place into the pot of cream.
- Once boiling, temper the eggs by pouring about ⅓ of the hot cream into the egg mixture while whisking.
- Transfer everything back into the pot, stir, and turn off the heat.
- Cover with plastic wrap and place in refrigerator overnight.
- The next day (or when the cream mixture is cold) churn in the ice cream machine according to the manufacturer's directions.
- While the ice cream in churning, peal and cube the apple.
- Heat a skillet with the ½ tablespoon of butter. Add the apple and lightly saute the apple cubes. Let cool.
- Once the ice cream has just about finished churning, add the cooled apple cubes and chopped hazelnuts. Let the ice cream mix for about 30 seconds until just incorporated and transfer to a freezer safe container.
- Freeze for about 3 hours.