Get all the deliciousness of a tarte tatin in an iced version! Caramelized apples, a creamy base and a crunchy crumble recreate this classic French pastry, right in your Ninja Creami.
Tarte Tatin ice cream
Course: IceDifficulty: AveragePortions
4
portionsIngredients
- For ice cream :
2 à 3 apples
50 g of butter
2 tablespoons brown or brown sugar
270 g of almond milk
170 g of full-fat liquid cream (30 % MG)
170 g of sweetened condensed milk
- For the crumble :
50 g of soft butter
50 g of flour
50 g of sugar
Directions
- Caramelizes apples
Peel and chop the apples. Brown them in a frying pan with the butter and brown sugar until golden, melting and lightly caramelized. Leave to cool completely. - Prepares the base
Mix the almond milk, liquid cream and sweetened condensed milk in a bowl. Add the cooled caramelized apples and blend in a blender or hand blender to obtain a smooth, homogenous texture. - Freezes the preparation
Pour the mixture into the tray of your Ninja Creami, smooth the surface, then place in the freezer. 24 heures. - Prepare the crumble
Mix the soft butter, flour and sugar to form a sandy dough. Roll out coarsely on a baking tray lined with baking paper, and place in the oven at 180 °C for 10 to 15 minutes, Cook until the crumble is golden brown. Leave to cool completely. - Turns to ice
The next day, remove the tray from the freezer 10 minutes before use. Place it in the machine and run the Ice Cream. - Add the crumble
Form a small well in the center of the ice cream, add a nice handful of crumble, then launch the Mix-in to fully incorporate it. - Tasting
Serve your tarte tatin-style ice cream immediately. For even more indulgence, add a drizzle of salted butter caramel or a few extra crumbles on top.
Notes
- You can vary this ice cream by using whole milk instead of almond milk for a more classic, creamier taste.
- For a spicier flavour, add a pinch of cinnamon or vanilla to the caramelized apples.
- The crumble can be personalized with hazelnuts or crushed walnuts for an extra crunch.
- Finally, if you want to accentuate the «tarte tatin» feel, add a light drizzle of amber rum or Calvados to the caramelized apples (adults only 😉 ).
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