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Apple crumble ice-cream

Australian Gourmet Traveller dessert recipe for apple crumble ice-cream

By Emma Knowles
  • Serves 6
  • 20 mins preparation
  • 45 mins cooking plus freezing
Apple crumble ice-cream
Apple crumble ice-cream

This recipe makes about 1.5 litres of ice-cream.

Cooking apples

When it comes to cooking, all apples (and there are lots of 'em!) aren't created equal. The glossy green Granny smith is arguably the best apple for cooking, especially in purées and sauces. Its natural tartness makes it ideal for relishes. golden delicious apples have juicy, aromatic flesh and are perfect to use when you want apples to hold their shape after cooking (as in our cider-roasted spatchcock). They are also suited to apple tarts and could be used in place of Braeburns in the apple, ginger and almond cake. Crisp and juicy braeburns, with a pink-red blush against green skin, are great baking apples, although some would argue they are best enjoyed when eaten raw. Another blushing variety is the pink lady, a cross between golden delicious and Lady Williams. A very popular eating apple, its firm dense flesh also holds up well to caramelising, baking and for use in pies. Dark red and elongated, red delicious are the least suited to cooking. They're best put to use thinly sliced raw through salads, where their sweetness is beautifully offset with a piquant dressing. Other great cooking apples include cox's orange pippin, lady williams and, if you can get your hands on them, crabapples, which make the finest tarte Tatin you could hope to eat (look out for the John Downie variety).

Ingredients

Ice-cream
  • 600 ml pouring cream
  • 300 ml milk
  • 3 cinnamon quills
  • 5 egg yolks
  • 75 gm caster sugar
  • 45 gm brown sugar
Caramelised apple
  • 120 gm caster sugar
  • 45 ml dessert wine
  • 60 ml pouring cream
  • 20 gm butter
  • 1 apple, peeled, cored and cut into 1cm dice
Crumble
  • 80 gm self-raising flour
  • 70 gm brown sugar
  • 70 gm hazelnuts, coarsely ground
  • 50 gm cold butter, coarsely chopped
  • 1 tsp ground cinnamon

Method

Main
  • 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.
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  • Author: Emma Knowles