honeycrisp apples

Here is the the beauty of wassail: more than just another nice-tasting drink, it’s part of a long (if largely forgotten) tradition of celebrating the life that winter can seem determined to snuff out. It’s a fragrant, warming concoction mixed in bulk (this recipe makes 12 servings) and set out for sharing, all but demanding that you call in a crowd. There’s really no such thing as wassail for one. A punch bowl is good for this, although you can also ladle it into individual cups. (The New York Times)

Wassail

brown sugar

dark brown sugar

Madeira

(22 4/10 ounces) London Pride Ale

(48 ounces) Strongbow English Cider

apple cider

cloves

allspice berries

cinnamon sticks, 2 inches long

orange peel, 2 inches long

ginger

nutmeg

Heat oven to 350 degrees. Place apples in a 9-by-9-inch glass baking dish. Spoon light and dark brown sugar into center of each apple, dividing sugar evenly among them. Pour 1 cup water into bottom of dish and bake until tender, about 1 hour.

Meanwhile, pour Madeira, ale and English and apple ciders into a large slow cooker or heavy pot. Place cloves, allspice, cinnamon and orange peel into cheesecloth, tie shut with kitchen twine and add to slow cooker or pot along with ginger and nutmeg. Set slow cooker to medium, or place pot over low heat. Gently simmer for about 1 hour, while apples bake, or longer if desired.

Add liquid from the baking dish and stir to combine. Using tongs, transfer apples into slow cooker or pot to garnish. Reduce heat. Ladle hot wassail into heatproof cups to serve.

Everyone&#39;s favorite childhood treat..now made into ice cream! This Caramel Apple Ice Cream is creamy, sweet, caramel-y, and EXTREMELY apple-y...the perfect Fall treat!

Caramel Apple Ice Cream

apple

water

Tablespoons sugar

corn starch

vanilla extract

Tablespoons salted butter

heavy cream

sugar

lemon juice

salted butter, (sliced)

milk

Combine

Cook

Cook, stirring constantly, until apples have softened, about 8-10 minutes.

Remove

Cool

Purée

Apples

Heat

In a small saucepan, combine sugar and lemon juice.

Cook over medium low heat, stirring constantly, until sugar has melted and syrup is turning gold.

Whisk

Caramel Sauce

Beat

Beat egg yolks and sugar in a small bowl until light yellow, about 4-5 minutes.

Heat milk and cream over medium low heat until it just starts to bubble around the edges.

Pour

Whisking constantly, pour milk mixture over egg mixture.

Return to saucepan and cook over medium low heat to 180 degrees.

Strain

Strain through a fine-meshed sieve into a clean bowl.

Stir

Pour custard into a blender and puree until completely smooth, about 1 minute.

Freeze

Pour into ice cream machine and freeze according to manufacturer&#39;s instructions.

Layer

In ice cream container, layer ice cream with caramel, alternating layers.

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Wassail

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Wassail

Caramel Apple Ice Cream

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