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1
Make the Apples: Toss the apples with lemon juice in a large bowl, and let stand.
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2
Melt butter in a large skillet over medium heat.
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3
Add sugar, and stir until sugar dissolved and mixture is dark amber, about 15 minutes.
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4
Stir in apples, their juices, and the salt.
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5
Reduce heat to medium-low, and cook, stirring occasionally, until apples are softened, about 10 minutes.
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6
Stir in Calvados and cream.
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7
Transfer apple mixture to a bowl.
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8
Prepare an ice-water bath.
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9
Set the bowl in the bath and let apple mixture cool, stirring occasionally, until mixture is cold and sauce has thickened, about 20 minutes.
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10
Use immediately or refrigerate overnight.
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11
To Assemble: Whisk cream to medium peaks.
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12
For each serving place 2 caramelized apple wedges in a sundae glass.
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13
Top with a scoop of cinnamon ice cream, 2 caramelized apple wedges, and some pecan-oat crumble layers.
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14
Top with whipped cream.
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15
Cinnamon Ice Cream: Heat milk, cream, and vanilla seeds and pod in a medium saucepan over medium heat until bubbles begin to form around edges.
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16
Remove from heat, cover and let cream mixture steep at room temperature for 1 hour.
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17
Prepare an ice-water bath.
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18
Uncover cream mixture, and reheat until hot but not boiling.
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19
Whisk egg yolks, sugar, cinnamon and a pinch of salt in a large bowl.
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20
Add hot cream mixture in a slow steady stream, whisking constantly, until well combined.
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21
Return mixture to saucepan, and stir constantly over medium heat until thick enough to coat the back of a spoon, about 8 minutes.
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22
Do not let the mixture come to a simmer.
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23
Strain mixture through a fine sieve into a bowl.
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24
Discard vanilla pod.
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25
Set the bowl in the ice-water bath.
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26
Let cool, stirring occasionally, until cold, about 20 minutes.
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27
Freeze mixture in an ice cream maker according to manufacturers directions.
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28
Transfer to a large container, and freeze until firm, about 1 hour.
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29
Ice cream can be frozen for up to 1 week.
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30
Pecan-oat Crumble: Preheat oven to 325F Cream butter and sugars until smooth.
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31
Add pecans, oats, flour, baking powder, cinnamon and a pinch of salt.
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32
Stir until mixture begins to form large clumps.
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33
Transfer mixture to a rimmed baking sheet, and spread in a single layer.
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34
Clumps should be close together.
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35
Bake until golden brown, about 25 minutes.
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36
Let cool completely, on sheet on a wire rack.
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37
Using your hands, break into small pieces.
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38
Crumble can be stored for up to 1 week.
