Apple crumble ice cream
1 Reviews
About the bake
This apple crumble ice cream combines the classic British apple crumble pudding with a creamy vanilla ice cream to make a delicious summer dessert. To enjoy it at its crumbliest best eat it as soon as it’s set.
Ingredients
For the ice cream
- 300mlMilk (whole)
- 300mlDouble cream
- 5Egg yolk(s) (free range)
- 120gBillington's Unrefined Golden Caster Sugar
- 1 tbspVanilla bean paste
- 2Apple(s) (peeled, cored and diced)
- 25gUnsalted Butter (softened)
- 40gBillington's Unrefined Light Muscovado Sugar
For the crumble
- 75gAllinson's Plain White Flour
- 50gButter (unsalted) (cold and diced)
- 50gUnrefined demerara sugar
Method
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 6
Keep frozen and consume within two weeks.