Apple Crumble Ice Cream2012-07-02
- Servings : 4
- Prep Time : 15m
- Cook Time : 35m
- Ready In : 50m
- 4 egg yolks
- 90g caster sugar
- 1/2 tsp corn flour
- 1/4 tsp ground cloves
- 300ml whole milk
- 65g plain flour
- 40g unsalted butter
- 4 granny smith apples (peeled and chopped)
- 300ml whipping cream
Whisk the egg yolks, 75g of the sugar and the ground cloves in a mixing bowl. In a saucepan bring the milk to the boil.
Pour the milk over the whisked egg mixture and mix together. Pour the egg and milk back into the pan and gently cook over a low heat until slightly thickened. Remove from the heat and pour into a bowl to cool completely.
Add the flour and butter to a food processor and blend until it resembles breadcrumbs. Add the remaining sugar and blend again lightly to bind together.
Preheat the oven to 200C/400F. Lightly grease a baking tray or use grease proof paper and pour the flour mixture onto the tray. Bake in the oven for 15-20 mins until golden brown. Remove and leave to cool.
Put the apples in a saucepan with 60ml of water. Cover and cook gently for 10-12 mins until the apples have softened. Drain the apples off and tip them into a food processor and blend until smooth.
Stir the cream into the custard mix and pour into an ice cream churner. Churn until it has reached a soft consistency.
Add the crumble mixture to the ice cream and churn again. Spoon in the apple puree and churn until it reaches ice cream consistency. Transfer to freezer bowls or plastic tubs and freeze for 4 hours.
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