Manley used his apples two ways: he grilled some over an open fire, cooked them down even more, and then blended them with milk, cream, sugar, and egg yolks to make an ice cream base. The rest he macerated with sugar and malic acid (to make up for the lack of tartness in the apples themselves). After being cooked down, the apples served as the filling for a crabapple strudel.
Cook egg yolks to 72 degrees Celsius in a circulator. Add the milk and sugar to a blender (the milk has to be warm enough to dissolve the sugar) and let cool a bit before adding eggs.
Combine all ingredients for dough, knead well, and stretch thin. Pipe crabapple filling along one side, brush dough with butter, roll up, and bake at 400 degrees Fahrenheit for about 15-20 minutes. Take it out and let it cool for about 15 minutes. Serve with ice cream.
