Saunfiyan Apples, Burnt Ghee Ice Cream Recipe

Make burnt ghee

Place the unsalted butter (1.5 cups) in a medium heavy-bottomed saucepan over medium heat. Allow it to fully melt, then reduce to medium-low and let it simmer. The milk solids will separate and sink; the foam will subside. Stir occasionally and watch carefully: after about 8–12 minutes the solids will become golden brown and the butter will smell nutty. Remove from heat immediately to prevent burning. Strain the browned butter through a fine-mesh sieve lined with cheesecloth into a heatproof bowl. Set aside 5 tablespoons of this strained burnt ghee: 3 tbsp for the ice cream custard (listed as burnt ghee in ice cream ingredients) and 2 tbsp reserved for the apples (listed in Saunfiyan Apples ingredients). Cool the ghee to warm but still pourable.

Warm dairy and infuse with burnt ghee

In a medium saucepan combine the heavy cream (2 cups), whole milk (1 cup) and the 3 tbsp of burnt ghee. Warm over medium heat until the mixture is hot and just below simmering (small bubbles at the edge), whisking to incorporate the ghee. Remove from heat and keep warm.

Temper yolks and make custard

In a bowl, whisk the egg yolks (6) with the granulated sugar (0.75 cup) until pale and slightly thickened. Slowly ladle about 1/2 cup of the hot cream mixture into the yolks while whisking constantly to temper. Continue adding the warm cream in a steady stream (still whisking) until about half of it is incorporated and the yolks are warmed. Pour the tempered yolk mixture back into the saucepan with the remaining cream mixture and cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard coats the back of the spoon and reaches 170–175°F (77–80°C). Do not let it boil.

Finish custard

Remove the custard from heat immediately. Stir in the vanilla extract (1 tsp) and fine sea salt (1/4 tsp). Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Allow to cool at room temperature for 15–20 minutes, then cover and chill in the refrigerator until completely cold, at least 4 hours or overnight for best texture.

Churn and freeze

When the custard is thoroughly chilled, churn it in your ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency (usually 20–40 minutes). Transfer the churned ice cream to a freezer-safe container, press a piece of parchment directly on the surface to prevent ice crystals, and freeze until firm, at least 4 hours. For easiest scooping, remove from the freezer 10–15 minutes before serving.

Prep apples and spices

Peel, core, and cut the apples (6 medium) into 1/2-inch thick wedges or large dice, depending on the presentation you want. Lightly crush 2 tsp of the fennel seeds with the flat side of a knife or in a mortar and pestle to release oils. Slightly crack the green cardamom pods (6) to open them; remove the small black seeds if you prefer a smoother texture but you can cook with pods and remove later.

Caramelize apples with fennel & cardamom

Heat a large heavy skillet over medium heat. Add the reserved burnt ghee for apples (2 tbsp) and let it warm until shimmering. Add the crushed fennel seeds (use 2 tsp here of the 3 tsp total) and gently toast for 20–30 seconds to release aroma, then add the cracked cardamom pods and stir. Add the prepared apples and sprinkle the granulated sugar (3 tbsp) evenly over them. Cook, stirring occasionally, until the apples begin to soften and the sugar melts into a glossy sauce, about 6–8 minutes. Adjust heat as needed so the sugar caramelizes lightly but does not burn.

Brighten and finish apples

When the apples are tender but still hold their shape (another 2–4 minutes), add the lemon juice (2 tbsp) and kosher salt (1/4 tsp). Cook for 30 seconds more to combine, then remove the pan from the heat. Taste and adjust acidity or salt. Remove and discard cardamom pods if left whole. Keep the apples warm until plating.

Make toasted fennel powder

While the apples cook or earlier, toast the remaining 1 tsp fennel seeds in a dry skillet over medium heat until fragrant (30–60 seconds). Grind them to a fine powder in a mortar and pestle or spice grinder. This yields the toasted fennel powder (about 2 tsp) used for finishing.

Assemble dessert

Scoop the burnt ghee ice cream into chilled bowls or small dessert plates (1–2 scoops per person). Spoon warm Saunfiyan apples alongside or on top of the ice cream so the contrast of warm fruit and cold ice cream is immediate. Sprinkle a pinch of toasted fennel powder (about 1/4–1/2 tsp per serving), chopped roasted pistachios (scattered, about 1–2 tbsp per serving), a light dusting of lemon zest (a small pinch per serving) and finish with a few flakes of sea salt to balance the sweetness.

Serve

Serve immediately so the warm apples slightly melt the ice cream and release the nutty burnt ghee aroma. Leftover ice cream should be stored in an airtight container in the freezer; apples can be refrigerated up to 48 hours and gently reheated in a skillet before serving.