New Years Dessert

(on a serious note, I think healthy eating is important, however, I think there is always room for dessert - hee hee )

Apple Pizza with Carmel Ice Cream

Caramel ice cream:
2 cups milk
2 cups heavy cream
8 large egg yolks
1 cup granulated sugar, divided
1/4 cup water
1 tablespoon light corn syrup

Apple pizza:
48 dried cherries
1 cup Kirsch
3 tablespoons granulated sugar, divided
One-half 17 1/4-ounce box (1 sheet) frozen puff pastry, such as Pepperidge Farm
4 Granny Smith apples, sliced into 1/8-inch slices
4 tablespoons lemon juice
2 tablespoons unsalted butter, such as Land O' Lakes, melted
1 tablespoon cinnamon

Make the caramel ice cream:

In a heavy-bottomed medium noncorrosive saucepan, bring the milk and cream to a gentle boil. Remove the pan from the heat.

Whisk the egg yolks and 1/4 cup of the sugar together in a medium bowl until pale.

In a medium saucepan, combine the remaining 3/4 cup of sugar, water and corn syrup and cook over medium-high heat, stirring constantly, until the sugar is dissolved. Increase the heat to high and continue to cook until the syrup turns a deep amber color. Immediately remove the pan from the heat and slowly add the hot milk/cream mixture (be careful as the mixture will bubble up). Return the mixture to medium heat and stir until smooth. Gradually whisk some of the hot cream mixture into the yolk mixture to temper. Return this mixture to the saucepan.

Continue cooking over medium-low heat, stirring constantly with a wooden spatula for 3 to 5 minutes, or until the sauce has thickened slightly. Do not boil. It is done when the sauce coats the back of the spatula and you can run your finger down the back of the spatula and a path remains in the sauce for several seconds.

Remove the pan from the heat. Immediately strain the sauce into a medium stainless steel bowl that is set into a larger bowl filled with ice water. Stir the sauce for 10 to 15 minutes, or until cool.

Scrape the custard into an ice cream maker and freeze according to manufacturer's instructions. Pack the churned ice cream into a 1-quart container. Cover and freeze for a few hours or overnight.

Make the pizza:

Position a rack in the bottom third of the oven and preheat to 375 degrees(F). Line a baking sheet with parchment or waxed paper.

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