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"VIEW MORE RECIPES   Photo: Ellen Silverman  Ice Cream:  1 pint half-and-half  1/2 cup sugar  5 large egg yolks  2 tbsp. plus 2 tsp. Cognac  Apples:  Grated zest and juice of 4 lemons  1/3 cup sugar  2 cinnamon sticks  1/2-inch piece fresh ginger, crushed with the flat of a knife  1 tbsp. honey  1/4 cup (1/2 stick) unsalted butter, melted  4 Fuji apples, peeled, cored and sliced 1/8 inch thick   To make the ice cream, heat the half-andhalf with 1/4 cup of the sugar in a saucepan to boiling. Whisk the egg yolks with the remaining 1/4 cup sugar in a heatproof bowl. Slowly add the milk, whisking constantly, adding the first 1/2 cup in a thin stream to temper the eggs, and adding the remaining milk all at once. Pour the mixture back into the saucepan, set it over medium heat and cook 20 more seconds, whisking constantly. Strain through a sieve into a bowl, and place bowl into a larger bowl of ice water to cool. Add the Cognac. Transfer to an ice cream machine and process according to manufacturer&amp;#039;s instructions. To make the apples, preheat the oven to 350\u00B0F. Toss together all of the ingredients in a small roasting pan and bake until apples are golden brown and tender, about 1 hour.  Serve the warm apples with the ice cream. Serves 6.   Click here to read &amp;quot;The Sweet Touch&amp;quot; article. "^^<http://www.w3.org/2001/XMLSchema#string>
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