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1
Preheat the oven to 425F.
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2
Slice the vanilla bean lengthwise down the center, and use a paring knife to scrape the seeds and pulp into the butter.
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3
To make sure not to lose any of the seeds, run your vanilla-coated knife through the butter.
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4
Add the vanilla pod to the pan, and cook the butter and vanilla over medium heat 6 to 8 minutes, shaking the pan occasionally, until the butter browns and smells nutty.
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5
Remove from the heat, and discard the vanilla pod.
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6
Cut the apples in half through the core, and carefully remove the core and seeds with a paring knife (or, for a more dramatic presentation, leave the core and stems intact).
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7
Toss the apples in a large bowl with the sugars, brown butter, cinnamon, nutmeg, Calvados, and salt.
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8
Arrange the apples, cut side up, in a roasting pan.
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9
Top each half with the remaining sugar mixture from the mixing bowl.
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10
Bake the apples about 40 minutes, basting them with the pan juices every 10 minutes, until the flesh has pulled away from the skin and the apples are tender and carmelized.
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11
Arrange the warm apples on a large platter, and pour all the remaining juices over them.
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12
Serve with cinnamon ice cream and glasses of Calvados.
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13
Place the milk, cream, cinnamon sticks, and ground cinnamon in a medium pot.
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14
Bring to a boil over medium heat.
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15
Turn off the heat, cover, and let the flavors infuse about 30 minutes.
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16
Bring the mixture back to a boil over medium heat, stirring occasionally.
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17
Turn off the heat.
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18
Whisk the egg yolks and sugar together in a bowl.
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19
Whisk a few tablespoons of the warm cream mixture into the yolks to temper them.
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20
Slowly, add another 1/4 cup or so of the warm cream, whisking to incorporate.
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21
At this point, you can add the rest of the cream mixture in a slow steady stream, whisking constantly.
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22
Pour the mixture back into the pot and return to the stove.
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23
Cook the custard over medium heat 6 to 8 minutes, stirring with a rubber spatula, scraping the bottom and sides of the pan.
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24
The custard will thicken, and when its done will coat the back of the spatula.
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25
Strain it and chill at least 2 hours in the refrigerator.
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26
The base should be very cold before you churn it.
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27
Process in an ice cream maker according to the manufacturers instructions.
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28
I like to leave some of the cores and stems intactthe apples are a little harder to eat, but so beautiful that way.
