Apple Crisp with Cherry Ice-Cream Recipe

Cherry-PEPPADEW® Ice Cream
In a small saucepan, combine the cherries with 1c. of sugar, the water, 1 tbl. of the liqueur, and bring to a simmer for 2-3 minutes. Transfer to a small container and refrigerate overnight.
Scrape the seeds from the vanilla pods, and combine seeds, pods, cream, and milk in a small saucepan and bring to a bare simmer, then remove from the heat, cover, and allow to steep for 30 minutes.
Meanwhile, put egg yolks and 1 c. sugar into a medium metal bowl and whisk until blended. After dairy mixture has sat for 30 minutes, remove the vanilla pods, return to a bare simmer, then whisk in (temper) half the mixture into the egg yolks slowly, whisking constantly. Return yolk mixture to the same saucepan, and cook over medium-low heat, stirring constantly, until mixture coats the back of the spoon (nappe), about 3 minutes . Do not allow the mixture to boil. Cool to room temperature, then cover and refrigerate mixture until cold. While cooling, add 1 tbl. of liqueur and 1 tbl. sugar to PEPPADEW® piquante peppers and allow to steep.
Once cold, add 2 tbl. of liqueur and 1 tbl. of the syrup from the cherries, and process in your ice cream maker according to the manufacturer’s directions. Near the end of processing, remove cherries from syrup, and add cherries and PEPPADEW® piquante peppers to the base. Transfer to a freezer container and freeze until firm.

Apple Crisp
Preheat your oven to 375°F.
In a small bowl, combine butter, brown sugar, flour, a pinch of salt, and 1 tsp. cinnamon and mix until it’s the texture of sand. Add oats and almonds and combine.
Put apples, lemon juice, lemon zest, a pinch of salt, corn starch, sugar, the remaining cinnamon, and ginger in a small baking dish (8″-9″ square) and toss to combine. Spread oat/nut topping over the fruit, and bake until apples are soft and topping is toasted, about 50