Apple crumble ice cream

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.

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.

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.

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.

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.

Keep frozen and consume within two weeks.