I was drawn to this recipe because Gravensteins are readily available in the farmer’s markets right now. Maybe a little on the soft side for baking, but I couldn’t help myself. This recipe requires some advance planning since the ice cream base needs to chill overnight, but it’s worth it. It’s a custard-based ice cream and it pairs really well with the apples. Plus it’s made with half-and-half instead of cream. And creme fraiche, of course. For more on this cookbook, take a look at my review on Cooks&Books&Recipes.

Larry didn’t think the apple caramel sauce added anything particularly great to the dish, but he liked heating the leftover apples up and scooping them out of the skin onto the ice cream. I thought the ice cream was exactly what it should be – creamy, cold and tastes just like creme fraiche. And I’ve mentioned this before, but that bowl is a favorite of mine, inherited from my grandmother (I’ve got her entire giant collection of Russel Wright dish ware). Find the recipe for the ice cream and apples here.

• Cider-Braised Heirloom Apples with Creme Fraiche Ice Cream (Plum Gorgeous, p. 150)