For the past few weeks, every farmers market has been showcasing different varieties of apples and pears. Naturally, I thought to make an apple pie, because pie pairs well with so many different ice cream flavors, particularly vanilla or cinnamon. But an apple pie ice cream? Would it work, or would the apples' water content create ice crystals in the final result?
Starting with a cinnamon ice cream base, I added thinly sliced apples that had been cooked down in sugar and cinnamon. This creation came together when I added a creamy homemade caramel sauce to the flavor.
Autumn's arrival in Washington, DC has been delightfully gradual. The scorching summer sun bloomed into an intense golden light. The peach orchards and tomato harvest gave way to bountiful apple trees and pumpkin patches.
I've always thought that the crisp autumn weather brings a feeling of new beginnings. All our summer travels are over, and holiday travels have yet to begin. It's a time to reconnect with the good friends and family who are always there to return home to; a time to give the ole college try to those New Year's resolutions that have fallen by the wayside; and a time to remember how great the year has been so far, and how great the next few seasons will be.
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