Apple Pie and Vanilla Ice Cream

We thought we'd return from our East Asian feast with an all-American dessert. I used a much-practiced vanilla ice cream recipe, rich with egg yolks cooked in vanilla-infused cream to a ribbony custard and chilled to a scoopable but not hard consistency.

The apple pie was pure and classic: Granny Smith and Pippin varieties, tossed with sugar, flour, cinnamon, and nutmeg, and wrapped up in a buttery, flaky crust. It wasn't hard to see why it's classic.