1.For caramelised apple, combine sugar, 30ml dessert wine and ¼ cup water in a frying pan and cook over medium-high heat, stirring until sugar dissolves. Bring to the boil and cook for 4-5 minutes or until dark golden, add cream and butter and cook for another minute or until combined. Add apple, stir to coat then cook for 5 minutes or until apple is tender. Add the remaining dessert wine, stir to combine, then remove from heat and cool completely.
2.For the crumble, preheat the oven to 190C. Combine all ingredients in a bowl and, using fingertips, rub together until mixture resembles coarse breadcrumbs (mixture should have large clusters). Spread over a baking paper-lined oven tray and bake for 15-20 minutes or until golden. Cool completely and coarsely crumble.
3.Combine cream, milk and cinnamon quills in a saucepan and bring just to the boil over a medium heat. Remove from heat and stand for 10 minutes to infuse. Whisk egg yolks and sugars in a bowl until thick and pale, pour over cream mixture and whisk to combine. Return to saucepan and cook over a medium heat until mixture coats the back of a spoon, strain into a bowl placed over ice and cool completely. Freeze mixture in an ice-cream machine according to manufacturer’s instructions. Spoon into a 2 litre-capacity rectangular container, drizzle with half the caramelised apple mixture, swirling to combine and form a ripple effect. Scatter half the crumble mixture on top and freeze for 3 hours or until required. Serve scoops drizzled with remaining caramelised apple and scattered with remaining crumble mixture.
