Apple crumble ice cream - recipe
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Prepare
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Serves
10 -
Skill
Easy
Ingredients
For the ice cream
- 300 ml Milk (whole)
- 300 ml Double cream
- 5 Egg yolk(s) (free range)
- 120 g Unrefined golden caster sugar
- 1 tbsp Vanilla bean paste
- 2 Apple(s) peeled, cored and diced
- 25 g Butter (unsalted)
- 40 g Unrefined light muscovado sugar
For the crumble
- 75 g Plain white flour
- 50 g Butter (unsalted) cold and diced
- 50 g Unrefined demerara sugar
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1
Pour the milk and cream into a pan and heat until just boiling. Then whisk the egg yolks and caster sugar together until pale and creamy.
For this step you'll need:
- 300ml Milk (whole)
- 300ml Double cream
- 5 Egg yolk(s) (free range)
- 120g Unrefined golden caster sugar
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2
Gradually pour the hot creamy mixture into the egg yolks whisking constantly. Pour this back into the saucepan and heat gently whilst stirring until it thickens. Stir in the vanilla bean paste then set aside to cool. Place this in the fridge overnight to chill.
For this step you'll need:
- 1 tbsp Vanilla bean paste
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3
The following day prepare the apples. Melt the butter in a large pan and add the light muscovado sugar, heat to melt the butter and sugar together until it turns toffee coloured. Add the apples and cook until the fruit is tender, about 5 minutes. Taste and add a little more sugar if needed.
For this step you'll need:
- 25g Butter (unsalted) cold and diced
- 40g Unrefined light muscovado sugar
- 2 Apple(s) peeled, cored and diced
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4
To make the crumble, preheat the oven to 190°(gas 5). Place the flour in a bowl add the butter and rub together using your fingertips until it resembles breadcrumbs. Add the sugar and stir until it starts to from small clumps. Spread this over a baking tray and place in the oven for 10-15 minutes until golden brown. Set aside to cool.
For this step you'll need:
- 75g Plain white flour
- 50g Butter (unsalted) cold and diced
- 50g Unrefined demerara sugar
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5
Next pour the custard into an ice cream maker and churn until nearly firm then stir in the apple and crumble. Place this in a freezer proof bowl and place in the freezer until firm. Then serve.
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6
Keep frozen and consume within two weeks.