Pink Lady apple and toffee ripple ice cream with crumble sprinkles is a retro-cool and decadent dessert that contrasts strikingly with a monochrome colour scheme, a key trend on the catwalks this season translated to the table!
Makes about half a litre of ice cream serves 4-6
Preparation time: 30 minutes
Cooking time: 25 minutes plus churning and freezing
1 tsp good quality vanilla extract
300ml double cream
200ml whole milk
125g caster sugar
5 egg yolks
2 large or 3 medium Pink Lady apples, cored & finely chopped
Juice of ½ a lemon
1 tbsp caster sugar
½ tsp mixed spice
5 tbsp toffee caramel sauce (dulce de leche),
or caramelized condensed milk (Nestle make it in a tin)
For the crumble sprinkles:
50g butter, cut into little cubes
40g self raising flour
40g rolled oats
40g caster sugar
1 tsp mixed spice
What to do:
Begin by making the custard base for the ice cream. Into a heavy based saucepan add the cream, milk and vanilla extract and bring gently up to a simmer.
In a mixing bowl, whisk together the caster sugar and egg yolks until well combined. Pour over the hot milk, stirring constantly until completely mixed. Wash and dry the pan then pour the uncooked custard back in. Set over a low heat and cooking, stirring almost constantly to dissipate the heat evenly, until the custard thickens to the consistency of double cream. This will take 10-15 minutes.
Pour the cooked custard into a wide shallow bowl to speed up cooling and press a layer of cling film down on the surface to prevent a skin forming.
Heat the oven to 180°C. Make the crumble crumbs by lightly rubbing the butter and flour together between your fingers and thumbs until it resembles rough breadcrumbs. Stir through the oats, caster sugar and mixed spice and pour into a baking dish – you want the spread out crumbs to a depth of about 5mm. Bake for 15 minutes, then remove and stir to
break up before baking for another 10-15 minutes until the crumbs are golden and crisp. Set aside.
Whilst the crumble is cooking, spread out the diced apple in another baking dish. Squeeze over the lemon and toss in the caster sugar and mixed spice. Cover with foil and bake above the crumble for about 20 minutes until the apple is soft but still holding its shape. Allow to cool completely.
Once cold, churn the custard in an ice cream machine until frozen. Fold through the cold apple pieces and swirl through the caramel sauce. Pour into a container with a lid and freeze until firm – an hour or more depending on the efficiency of your ice cream maker.
Remove the ice cream from the freezer 30 minutes before you want to serve to allow it time to soften a little. Serve scoops of the ice cream with a few crumble sprinkles scattered over the top. Pass around the rest of the sprinkles for people to help themselves.
Recipe from: www.pinkladyapples.co.uk
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