Apple Crumble Ice cream

Course Dessert
Cuisine British, Ice Cream
Prep Time 15 minutes
Crank Time 40 minutes
Total Time 55 minutes
Servings 2 quarts

Ingredients

Apple Ice Cream

  • 8 Apples I usually use eating apples: Cox or Braeburn
  • Cinnamon to taste
  • 4 tbsp butter
  • 1.5 beaten eggs
  • 1 US cup granulated white sugar
  • 12 fl. oz. double cream 48% fat
  • Full fat milk 6% fat

Crumble Topping

  • 4 oz butter salted or unsalted, softened to room temperature.
  • 6 oz rolled oats porridge oats
  • 2 oz plain flour
  • 4 oz granulated sugar demerara ideally, white or golden if not
  • Pinch of salt if desired

Instructions

Crumble Topping

  1. Preheat the oven to 180°C (Gas Mark 5). Mix the sugar, flour, oats and salt (if desired). Rub in the butter until the mixture forms clumps. 

  2. Spread out on a tray and bake until turns golden (10-20mins). Cool.

Apple Ice Cream

  1. Peel, core and finely chop the apples. Fry them in the butter with a tablespoon or two of the sugar and the cinnamon until softened. It can be nice to slightly caramelise the apples at this stage.
  2. Mix the sugar, cream, 1 cup of milk and beaten egg, ensuring that the sugar is dissolved.
  3. Liquidize the apples in a blender/food processor. You will probably need to add a little of the cream-milk mix into the blender whilst it is running to loosen the apples enough to make them blend.
  4. Mix the apples and the remaining cream-milk mix. Run it through a sieve to remove lumps. Top up with milk.  Freeze.
  5. Sprinkle the crumble on top of the ice cream just before serving.