Recipes

Apple Buttah Baby

October 14, 2016

Introduction:

Raise your hand if you like apple picking? Me too, I go every year. My mom and I love to take the wagon out into the orchard, and without fail she will catch me dreaming about when I will own my own orchard and will say “I can see you driving a tractor in the future”.

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So I was inspired, sitting up here in this apple tree, to make an apple ice cream. But plain jane apple ice cream has been done before a million times. Apple butter ice cream hasn’t though.

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In my unconscious to make as many of my ingredients from scratch*, I knew I had to make my own apple butter.

*Cow and fresh cream coming soon

I had my best pal come over to help me with this ice cream. You have all met Marissa before. Today, I gave her a camera and told her to shoot away. She’s a fellow photographer, and she has the eye.

My Poppop told me I had the eye, and since he isn’t here to tell her that, I’ll do it for him.  She has this amazing talent to take candid pictures while no one is paying attention and really captures people being themselves.

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“Marissa how bad are my squinty eyes in that one?” “uhh…”

Theory:

Do you know how long apple butter takes to make? I sure didn’t, so when I saw it would have to cook in a crockpot for 10-12 hours I was flabbergasted. It sure seemed like an excessive amount of time to me. But it turned out to be totally worth it. There are plenty of variations of apple butter out there, and I chose the one that had apple cider as its liquid. A few of my favorite things about fall (even though I am not a fall person!) are apple cider and cider donuts.

The apples have to sit and for lack of a better word, squish, for 12 hours. They end up looking like potatoes and then they blend into a smooth buttery spread. Does anyone else start thinking about the processes of diffusion and decomposition when making apple butter? No? Just me? I’m not surprised, its gotta be a chem nerd thing.

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Experimental Apparatus and Procedure:

First up to be made was that gorgeous apple butter. I left it overnight and used the immersion blender in the morning to smooth it out. It made a ton of butter and I felt like a regular Amish woman, prepping for the non-apple season.

The ice cream was pretty usual. I would like to clear up some confusion about my process. Yes I do usually have a base recipe that I will follow to some extent. But if I don’t like something about it, I am at the point where I can just off on my own. So it usually ends up that I neglect the recipe and am making my own.

Cream was heated, while the eggs were whipped.

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I also wanted to include some pie crust chunks, so I baked a pie crust with some cinnamon-sugar. It also made the house smell like Thanksgiving, so that was a bonus.

Then the tempering process, which included a new addition. I tried to use an instant-digital thermometer before, but I wasn’t experienced enough to whisk and hold the reader at the same time. This time, I was able to use it successfully. It makes it easier to know that when the temperature is ~170, it is time to do the spoon test. Before, I would just keep repeating the spoon test and second guessing myself. Did that leave a clean streak or and I am imagining it?

Mix in the apple butter, whisk to chill and then pop it in the fridge.

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I left my baby orange machine at school, so I was forced to use the big guns machine. It takes longer, but I didn’t mind. Me and Marissa were painting frames and watching our favorite TV show.

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If you like horses, Canada or farms, then Heartland is the perfect show for you! We are faithful followers of this amazing show and its great storyline.

Results:

Guys, this is a great ice cream! Seriously, it tastes like an orchard. It is most definitely pintable. It isn’t overly sweet, which apple flavor has a tendency to be. The pie chunks add a nice flaky bite to each spoonful, with a hint of a crunch. What’s not to love here? Perfection in a pint!

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One thing I did notice about this ice cream was that it showed some signs of crumbling. It sounds weird, how could an ice cream crumble? It sounds like a research opportunity to me! I’m not really sure, but it makes it a bit of a pain to scoop, especially if you’ve decided to scoop it into apples.

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Discussion:  

Who can resist a piece of apple pie? Well I feel the same way about this apple butter ice cream.

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I named this ice cream to be read in an accented voice. The other day, I had to record my voice answering questions as a preparation technique for an interview. When I listened to them back, I realized why people always ask me if I am from New Jersey. I have such a Jersey accent it sounds like I’ve never pumped my own gas! Somehow I acquired it along the way, but it was really strange to hear it on myself. So with my accent in mind, I named this flavor Apple Buttah Baby. Oh, by the way, that’s my fun fact: although I am pretty much from Philadelphia, I have the accent of a true Jersey girl.

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This week, try to notice one thing you like about fall. For me, it’s the smell of a bonfire at night in the crisp air. Or sleeping under a million blankets and being extra cozy. I guess fall isn’t so bad after all… On that note all, have a great week and I’ll scoop ya later!

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