Tarte Tatin & Homemade Cinnamon Ice Cream

Serves 4

Ingredients:

3 1/2 Lbs Granny Smith Tasmanian Apples
1/2 Cup Castor Sugar

Caramel:
2 Cups Water
2 Tbsp Butter
3 Tbsp Brown Sugar
2 Tbsp Cornstarch
3 Tbsp Water

Sweet Crust:
9 Oz Flour
4 1/2 Oz Butter
6 Tbsp Castor Sugar
Very Cold Water

Cinnamon Ice-Cream:
10 Each Egg Yolks
1 1/4 Cups Castor Sugar
4 1/4 Cups Heavy Cream
1 1/4 Cups Whole Milk
1 Each Vanilla Stick

Directions:

Caramel:
In a saucepan, combine 2 cups water, butter, and brown sugar. Bring to a boil, and remove from heat. In a small cup, mix together cornstarch and 3 tablespoons water. Stir mixture into sauce. Cook over medium heat and heat through for 5 minutes. Remove from heat.

Apples:
Peel and core the apples, then cut them into eight quarters. Pour Caramel into a round pan and arrange the apples in the mould like rose nice and tight. Roll the crust to the size of your mould and cover the apples, bake in oven at 175 degrees Celsius (345 degrees Fahrenheit) for 45 minutes. Let it cool down in the mould. Then carefully place a serving dish on the crust and return it.

Sweet Crust: 
In a bowl mix floor sugar and soft butter until crumbly then add very cold water as needed when finish the dough must be shiny and none sticky. Rest in the fridge for 30 minute than use it.

Cinnamon Ice Cream: 
Combine the heavy cream with vanilla and half of the sugar in a saucepan on medium heat.

Beet the yolk and the rest of sugar together in a separate bowl. Pour the hot milk on the yolk/sugar mixture then place the contents back on the stove and cook it until it turns into custard, its done when the custard can fully coat the spoon. Let the mixture cool down and put it in an ice machine or in the freezer. Half way though add the milk cream to the custard and finish turning, if its in the freezer beat with whisk to incorporate it.