salted honey ice cream with a quick apple topping is the perfect Rosh Hashanah dessert!
We started back to school today – which was SUPPOSED to be in-person 2 days a week (sometimes 3, and that third day could be a half-day or full-day, depending on whether or not there is a holiday in that same week – are you FEELING ME???), but is virtual till at least next week.
So in thinking about a recipe to celebrate Rosh Hashanah – the Jewish New Year – I decided to do a dessert that was as topsy-turvy as this school year is shaping up to be.
If you don’t celebrate the holiday, apples and honey feature prominently – to welcome in a “sweet” year.
So I started with ice cream – specifically, my fave 2-ingredient no-churn. I swirled in honey and added flaky sea salt to offset all that sweetness, and let me tell you it is AMAZING.
For the apples I did a quick-cook topping, sweetened with just a bit more honey. I didn’t want to cook it down too much, to keep most of its texture.
And since one often thinks “pie” when serving up apples and ice cream, I made pie crust cookies.
Because why wouldn’t I?
These are so easy and delicious that I’m guessing you may wind up making them all-year round.
Because THIS YEAR.
2 cups chilled heavy cream
14-ounce can sweetened condensed milk
6 tablespoons honey, divided
1/2 teaspoon flaky sea salt, divided
2 Granny Smith apples
1 tablespoon butter
juice from 1 lemon
extra honey and flaky sea salt, for drizzling
Pie Crust Cookies, for serving
Make the ice cream: Line a loaf pan or cake pan with parchment paper or plastic wrap. Pour the sweetened condensed milk into a large bowl. Place the heavy cream in the bowl of your mixer; whip until stiff peaks form. Fold 1/4 of the cream into the condensed milk, to lighten it a bit. Then add the remaining cream and fold till smooth and fully incorporated (be careful not to overmix).
Transfer half of the mixture into your prepared pan – top with 2 tablespoons of honey and 1/4 teaspoon of flaky sea salt. Repeat with remaining ice cream, 2 tablespoons of honey and 1/4 teaspoon of flaky sea salt. Swirl with a thin knife, cover with plastic wrap and freeze overnight.
Make the apple topping: Peel, core and dice both apples. Melt the butter with the remaining 2 tablespoons of honey in a small saucepan. Add the apples and stir to coat. Bring mixture to a boil and simmer for 10 minutes, stirring occasionally. Remove from heat and stir in the lemon juice.
Serve the ice cream with the cooked apples and pie crust cookies; top with additional honey and flaky sea salt if desired.
This delicious recipe brought to you by Sheri Silver
More Rosh Hashanah recipes!