Cinnamon-Armagnac Ice Cream Cone with California Golden Raisin and Apple Compote and Toasted Walnuts

Serves 1

Ingredients:
1 each Waffle Ice Cream Cone
½ Granny Smith Apple, peeled and cored
1 Table. Butter, unsalted
½ teas.Cinnamon, ground
¼ cup California Golden Raisins
2 Table. Armagnac (Cognac or Brandy can also be used)
5 Table. Brown Sugar
4 each Egg yolks
2 cups Heavy Cream
¼ cup Walnut pieces, toasted and chopped fine

Method:
1) Place the raisins into a small sauce pot, add the Armagnac and warm over low heat for 5 minutes, remove from the heat and allow raisins to soften and cool.

2) For the compote: Slice the apple into six slices and then slice across to make pea sized cubes. In a small sauce pot melt the butter allowing it to brown slightly over moderate heat. Add the apples, ¼ teaspoon of cinnamon, the raisins (reserve the armagnac for the ice cream), and 1 Tablespoon of brown sugar. Stir to combine and allow to cook just until the apples are soft, about 5 minutes. Set aside and cool.

3) For the ice cream: Have a medium sized bowl with ice water, a small stainless bowl, a fine mesh strainer and a candy thermometer ready on the side. Place the heavy cream and remaining ¼ teaspoon of cinnamon in a small sauce pot over moderate heat and warm until steam begins to rise and is hot to the touch.  In a medium sized bowl combine the egg yolks and the remaining 4 Tablespoons of brown sugar.  Using a whisk stir for 30 seconds and pour the hot cream slowly into the egg/sugar mixture stirring gently to warm the eggs and help dissolve the sugar.  Return everything back to the original saucepot and stirring gently heat to 175*.  Pour through the fine mesh strainer into the small stainless bowl and place the bowl into the ice water to stop the cooking. Stir often until mixture is cool to the touch. Pour the ice cream base into your ice cream machine and run for 10 minutes. Add the reserved armagnac and run just to combine or until ice cream is well set.

4)To serve: Take the waffle cone and fill it ¾ full with the raisin-apple compote. Top the cone with a scoop of the cinnamon-armagnac ice cream and sprinkle with the toasted walnuts. Enjoy!

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