This easy Apple Ice Cream has a double hit of caramel. Sweet caramelised apples and a swirl of salted caramel running through it.
- 2 eating apples
- 25 g (1 oz) dark brown sugar
- 25 g (1 oz) butter
- Half teaspoon of salt
- 425 ml (15 fl oz) double cream
- 4 egg yolks
- 85 g (3 oz) caster sugar
- 1 teaspoon vanilla extract
- 4 tablespoons Salted Caramel
- Peel, core and roughly chop the apples. Put them in a heavy-based frying pan with the dark brown sugar and butter. Fry over a very low heat for 30 minutes until the apple has softened and is light brown and caramelised. Remove the apple and juices from the pan. Chop the apple with a knife or pulse in a food processor until it forms a thick puree.
- Whisk the egg yolks with the sugar in a bowl until the mixture looks paler and resembles a mousse.
- Add the bay leaves to the cream and heat it to scalding point in a saucepan or in a microwave. Do not allow to boil – it will be the right temperature when you are just about able to bear to dip a finger in it.
- Pour the cream into the bowl containing the egg yolks and whisk all the time.
- Transfer the combined mixture into a bowl set over a pan of simmering water or, ideally a double-boiler, as you need to reheat it very gently.
- The mixture will gradually thicken until it looks like a custard (which is what it is). Stir regularly to make sure it does not stick while it is thickening.
- Remove the thick custard from the heat and transfer into a bowl. Stir in the vanilla extract and the apple puree.
- Allow to cool to room temperature and then transfer to the fridge to become thoroughly chilled.
- When you are ready to make the ice-cream transfer the mixture to your ice cream maker and use according to your machine’s instructions. If you do not have an ice cream maker, you can place the mixture in a freezer-proof container, put in the freezer for several hours until half-frozen. Whisk the mixture and then return to the container and replace in the freezer until totally frozen.
- Swirl the Salted Caramel through the ice cream just before it is fully frozen.