Posted at: 10/07/2010 10:07 PM
Updated at: 10/09/2010 9:48 AM

Warm Apple-Strudel with Chambord Ice Cream

Warm Apple-Strudel with Chambord Ice Cream

Chef Paul Rother from BOCES

Ingredients

1/3 cup raisins

· ½ cup apple cider

· 3 oz shredded gouda

· 1 pound peeled and sliced apple , lightly sauteed

· 8 oz Melted butter

· 1/3 cup sugar

· 1/3 cup brown sugar

· 3 tablespoons all-purpose flour

· 1/4 teaspoon ground cinnamon

· 8 sheets frozen phyllo dough, thawed

· Butter-flavored cooking spray

· 2 cups Chambord ice cream

· Chambord syrup

Preparation

Combine raisins and cider in a bowl. Let raisins plump, drain well.

Combine raisins, apple, sugar, flour, and cinnamon in a bowl. Toss well, and set aside.

Place 1 phyllo sheet on work surface (cover remaining dough to keep from drying); lightly coat with butter. Working with 1 phyllo sheet at a time, coat remaining 7 phyllo sheets with butter, placing one on top of the other.

Place a sheet of plastic wrap over phyllo, pressing gently to seal sheets together; discard plastic wrap.

Spoon apple mixture and gouda along 1 long edge of phyllo, leaving a 2-inch border.

Fold over the short edges of phyllo to cover 2 inches of apple mixture on each end.

Starting at long edge with 2-inch border, roll up jelly-roll fashion. (Do not roll tightly, or strudel may split.)

Place strudel, seam side down, on a jelly-roll pan coated with cooking spray. Score diagonal slits into top of strudel using a sharp knife. Lightly spray strudel with cooking spray.

Bake at 350° for 35 minutes or until golden brown. Serve warm with ice cream. Garnish with Chambord syrup

Chamboard Ice Cream

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
Table salt
6 large egg yolks
12 oz. raspberries, puréed, strained, and mixed with 1/3 cup sugar
4 Tbs. Chambord

In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt.

Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.

Prepare an ice bath by filling a large bowl with several inches of ice water.

Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later).

Set a fine strainer on top.

Whisk the egg yolks in a medium bowl. In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.

Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heat-proof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes.

An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath.

Cool the custard to below 70°F by stirring it over the ice bath. Stir the raspberry purée and Chambord into the cooled custard.

Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions. Transfer the just-churned ice cream to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.

Chambord Syrup

1 Cup Chambord in a sauce pot on med / low heat till reduced to a syrup