Grilled Maple Butter Apricots With Vanilla Ice Cream Recipes

GRILLED PINEAPPLE WITH VANILLA ICE CREAM AND RUM SAUCE

Steps:

• Cut the top and bottom off of the pineapple, peel and cut it crosswise into 8 rings, about 1/2-inch each. Use a spoon or apple corer to carve out the center core of each ring.
• Spray a large grill pan with cooking spray and heat over a medium flame. Grill the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared. (You can also grill this on an outdoor grill sprayed with cooking spray before being heated.)
• While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.
• Place a pineapple ring on each plate, scoop 1/4 cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top.

GRILLED MAPLE-BUTTER APRICOTS WITH VANILLA ICE CREAM

Steps:

• Prepare a grill for medium, direct heat, preferably with hardwood or hardwood charcoal.
• Cook maple syrup, butter, vanilla, and salt in a small skillet over low heat, whisking occasionally, until butter is melted.
• Grill apricots cut side down, brushing with syrup mixture as they cook, until lightly charred and tender, 8-10 minutes. Transfer to a platter cut side up, and brush with additional syrup mixture. Let apricots cool to room temperature, then serve with ice cream.

BROWN-BUTTER APRICOTS WITH BRIOCHE AND ICE CREAM

Steps:

• Gently toss apricots with 3 tablespoons sugar. Place remaining 5 tablespoons sugar on a rimmed plate and dip both sides of each brioche slice in sugar, coating well. Meanwhile, melt 2 tablespoons butter in a large saute pan over medium heat until foaming. Add 2 brioche slices to pan and cook until golden brown on bottoms, 2 to 3 minutes. Flip slices, add 1 tablespoon butter, and cook until other sides are golden brown. Transfer to a plate and repeat with remaining 2 slices.
• Wipe out pan and increase heat to medium-high. Add remaining 4 tablespoons butter and cook, swirling pan occasionally, until butter is golden brown and fragrant, about 3 minutes. Add apricots and salt and cook, swirling pan to coat apricots in butter, until heated through, about 1 minute more.
• Remove pan from heat, add water, and swirl to create a smooth sauce. Divide brioche among 4 plates. Top each with apricots, sauce, and a scoop of ice cream. Serve immediately.

VANILLA-MAPLE ICE CREAM

Steps:

• Combine the heavy cream, milk, maple syrup and vanilla seeds and pod in a medium saucepan. Heat over medium-low heat, stirring occasionally, until steaming. Meanwhile, whisk the egg yolks, sugar and salt in a medium bowl until smooth. Ladle about half of the hot milk mixture into the egg mixture while whisking. Then pour the egg mixture into the saucepan with the remaining milk mixture, whisking.
• Return the pan to medium-low heat and cook, stirring constantly with a wooden spoon or rubber spatula, until the mixture thickens slightly and coats the back of the spoon, 5 to 8 minutes. Remove from the heat and pour through a fine-mesh sieve set over a heatproof bowl or large liquid measuring cup. Return the vanilla pod to the custard. Let cool, stirring occasionally, until the custard stops steaming. Refrigerate until very cold, at least 4 hours or overnight.
• Transfer the custard to an ice cream maker (remove the vanilla pod) and freeze according to the manufacturer's instructions. Transfer to a container, cover and freeze at least 4 hours.

EASY VEGAN PEANUT BUTTER-MAPLE ICE CREAM

Steps:

• In a small saucepan over medium-low heat, simmer maple syrup, stirring occasionally, until the mixture reduces by a third, 8 to 12 minutes. Remove from heat and let syrup cool completely, stirring it occasionally as it cools. You should have about 1/2 cup.
• Place syrup, creamer, peanut butter, vanilla and salt in a blender or food processor (or use an immersion blender), and blend until smooth, 30 seconds to 2 minutes. Pour ice cream into a loaf pan.
• Cover and place in the freezer to harden overnight or for at least 4 to 6 hours. Remove pan from the freezer at least 10 minutes before scooping and serving, topped with chocolate shavings or sprinkles, if you like.