Apple crumble ice cream

29 June 2016

A summery version of a British classic, this apple crumble ice cream is sure to go down a treat.

Preparation time

30 minutes

Cooking time

15 minutes

Serves

6

Makes

1 litre



Ingredients

For the vanilla ice-cream base

  • 300ml creamy milk (Guernsey or Jersey)
  • One vanilla pod
  • 300ml Jersey or clotted cream
  • 5 egg yolks
  • 100g caster sugar

For the fruit crumble base

  • 2 Bramley apples, peeled, cored and roughly chopped
  • 80g caster sugar

For the crumble topping

  • 30g cold butter, diced
  • 60g plain flour
  • 20g brown sugar
  • 11/2tbsp ground almonds
  • 1tbsp oat flakes

Method

You can make the apple crumble mixture and topping from scracth or use leftover apple crumble, if you have some. The topping is baked separately to keep it crunchy until it is added to the ice cream mixture.

First make the ice cream: put the milk into a saucepan, split the vanilla pod lengthways with a sharp knife and scrape the seeds into the milk with the point of the knife, then add the pods as well. Bring the milk to the boil and simmer very gently for a couple of minutes, stirring a couple of times, then remove from the heat.

Whisk the egg yolks and sugar together (using a hand whisk, not the electric type) then pour the milk on and whisk well. Return to the pan on a low heat and cook for about five minutes, stirring constantly with a whisk, but don't let it boil. Remove from the heat, whisk in the cream and remove the vanilla pods.

Leave to cool. This can be speeded up by standing the mixture in some cold water chilled with a frozen ice pack. When it's cool churn the mixture in an ice-cream machine. Some machines need putting in the freezer first so make sure you've done this in time. Meanwhile pre-heat the oven to 200C/Gas mark 6.

To make the topping, rub the butter into the flour with your finger tips until the mixture has a breadcrumb-like consistency. Mix in the sugar, almonds and oats. Spread the crumble on to a baking tray and bake for 10-12 minutes until golden, then leave to cool.

Meanwhile put the apples in a heavy-based saucepan with the sugar and cook on a low heat with a lid on for 6-7 minutes, stirring every so often until the apples are soft but not disintegrated then remove from the heat and leave to cool.

When the ice cream has almost set, stir in the apple and the crumble mixture. You can add the mixture to the machine, or remove the ice cream, and pour it into a freezable container then stir in the crumble and leave it in the freezer to set for a couple hours before serving.

Our thanks to www.bramleyapples.co.uk for providing this recipe.

Visit our ice cream section for more ice cream and sorbet recipes.

The opinions expressed are those of the author and are not held by Saga unless specifically stated.

The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.