Recipe by Jenny Dorsey, Winner of the Cosmic Crisp® Culinary Challenge Professional Chef Category!
“I thought that it was a great use of the Cosmic Crisp® apple in different ways — both raw and cooked. Using a hollowed out apple as a bowl for the ice cream and then topping it with apple PUDDING that looked like a caramel apple… Whaaaaaat? Genius and inventive!”
– Carla Hall, Chef and Cosmic Crisp® Culinary Challenge Judge
Bring apples and apple cider to a boil. Remove from heat and puree. Cream butter and sugar. Add eggs.
Whisk together flour, baking powder and salt. Add to mixture. Add puree to mixture. Spray silicone molds and bake at 350F for 20-25 min.
Carefully invert and place on top of hollowed-out apple halves stuffed with pretzel ice cream.
Combine pretzels, half & half and heavy cream. Let sit 2 hrs. Strain through fine mesh strainer. Use a yield of 1 quart. Whisk eggs, sugar and salt. Bring half & half and cream mixture to a light simmer. Temper into eggs. Pour egg mixture back into pot and cook, whisking until custard. Cool. Pass through ice cream machine. Top entire concoction with a large drizzle of dulce de leche.