Lavender Ice Cream

Easy Lavender Ice Cream recipe

I make Lavender Ice Cream using my standard ice cream recipe. It has a wonderful floral creaminess which is perfect eaten in the garden on a sunny English summer day!

Lavender is a strong taste and needs to be used in moderation to avoid echoes of furniture polish!  Don’t be tempted to increase the amount in this recipe.  What you are looking for is a subtle whisper of lavender rather than a full-on bombardment of your taste-buds.    As it is such a strong flavour,  I would serve this Lavender Ice Cream on its own or possibly together with plain vanilla ice cream or maybe Lemon Shortbread biscuits.

You only need the egg yolks for this recipe which means you will have spare egg whites.  As I hate waste, I pretty much always make some form of meringue, when I make ice cream and, very conveniently, my meringue recipe requires four egg whites.  If you feel in the mood for meringue, you could check out my basic Meringue  or Pavlova recipes, or if you want something slightly different, you could try my Rose Meringue recipe.

Edible flower recipes – lavender, rose and elderflower

As is probably obvious from the title of this blog, I love using floral flavourings in my cooking. Lavender-lovers might like the recipes for Lavender Cake and Lavender Shortbread and Honey Cream Tea with Lavender Scones.

For rose-lovers, there are some great easy baking recipes including Rose and Strawberry Cream Cake and Almond Shortbread with Rosewater. For dessert, you could try Rose and Raspberry Pavlova or Rose Meringues. I also have a fantastic easy recipe for delicious floral Rose Petal Jam and an easy-peasy recipe for Crystallised Rose Petals.

For elderflower-lovers, there are recipes for Elderflower Ice CreamGooseberry and Elderflower Sorbet and Elderflower and Lemon Cupcakes. I also have a recipe for a classic Elderflower Cordial and also really easy recipes for Elderflower Gin and a lovely floral-flavoured Elderflower Vinegar.

Other home-made ice cream recipes

I am a great home-made ice cream enthusiast. I make it in the summer, of course, but am happy to eat it in winter too! There are some brilliant, shop-bought ice creams available but it is so easy to make your own. I like to experiment with flavours and some of my other ice cream recipes are listed below.

Loved this recipe? Checkout the Recipe Index.

Easy recipe for Lavender Ice Cream

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Lavender Ice Cream

  • Author: Tastebotanical
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: for 6 people 1x
  • Category: Ice-cream
  • Cuisine: English

Description

Rich and creamy, this Lavender Ice Cream is a great way of using the wonderful, floral taste of lavender.


Ingredients

Scale
  • 4 egg yolks
  • 85 g caster sugar
  • 425 ml double cream
  • 3 fresh lavender flowers broken down into petals (or 2 tablespoons of chopped fresh lavender leaves)
Lavender Ice-cream, lavender ice cream recipe, lavender ice cream
Cream and lavender

Instructions

  1. Whisk the egg yolks with the sugar in a bowl until the mixture looks paler and resembles a mousse.
  2. Put the cream and lavender flowers or leaves in a saucepan and heat gently. 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!
  3. Remove the saucepan containing the cream and lavender from the heat.  At this stage you can strain the cream to remove all the lavender.  I generally don’t strain the lavender out as I like the little blue petals distributed through the ice cream but I know some people prefer a totally smoothe ice cream with just the flavour and no petals!
  4. Pour the infused cream into the bowl containing the egg yolks and sugar, whisking all the time.
  5. 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.
  6. 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.
  7. Remove the thick custard from the heat and transfer into a bowl.  Allow to cool to room temperature and then transfer to the fridge to become thoroughly chilled.
  8. When you are ready to make the ice-cream, transfer 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.

Notes

Make sure that you only use fresh lavender that you are sure has not been sprayed with chemicals.  The best place to source it is from your garden – it is very easy to grow!

If you do not have access to fresh lavender, you can use 2 teaspoons of dried culinary lavender.  The flavour is strengthened by the drying process, so the amount is less than that for fresh lavender.

Keywords: lavender, ice-cream, lavender ice-cream, lavender ice cream, recipe

Thyme Ice-cream with Honey and Mascarpone

Thyme Ice-cream with Honey and Mascarpone

My Thyme Ice-cream, flavoured with honey and mascarpone, is rich and sweet.  Although many of the ingredients that I use are local to where I now live in south-west England – fresh thyme from my garden, honey from the man down the road who keeps bees – the flavours take me back to many happy summers in Italy.

I think my Thyme Ice-cream makes an excellent dessert after a summer meal – cooling and  creamy  but with a herby twist!  The taste of thyme is quite subtle in this recipe and is balanced by the other flavours, so this a good introduction to herb ice-cream for those who may be a little unsure about it.   If I am serving this at a dinner party,  I will usually serve it paired with another ice-cream with a less unusual flavour and let people choose which one they want!

I love herb-flavoured ice-creams.  I think the cream or custard base provides the perfect vehicle for many herbs and allows their flavours to sing out.  Herbs are the stars of the show and not just a supporting act!    Many herbs, which may be considered mainly of use in savoury dishes, make excellent ice-cream.   In addition to thyme, I think basil, bay, sorrel all make excellent ice-creams.  There are also, of course, other herbs such as lavender and lemon verbena, which are used in many sweet dishes and make fantastic flavourings for ice-cream.

Easy Thyme Ice Cream with Honey and Mascarpone

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Thyme Ice Cream with Honey and Mascarpone

  • Author: Tastebotanical
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: for 6 people 1x
  • Category: Ice-cream
  • Cuisine: English

Description

Try a sweet twist on thyme with this creamy Thyme Ice Cream with Honey and Mascarpone.


Ingredients

Scale
  • 200 ml (7 fl oz) double cream
  • A large bunch of fresh thyme
  • 4 egg yolks
  • 100 ml (3.5 fl oz) honey
  • 250 g (9 oz) mascarpone

Instructions

  1. Wash your thyme and crush it gently using the back of a spoon to release its flavour.  There is no need to remove the leaves from the woody stalks.
  2. Put the thyme into a saucepan with the cream.  At this stage, if you have time (as well as thyme..) you can leave the mixture overnight to allow the flavour to infuse.
  3. Next, heat the cream and thyme mixture gently. 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!
  4. Strain the cream through a sieve to remove the thyme.
  5. Whisk the egg yolks in a bowl until the mixture looks paler and resembles a mousse.
  6. Pour the thyme-flavoured cream into the bowl containing the egg yolks.
  7. 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.
  8. 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.
  9. Add the honey to the custard.
  10. Remove the thick custard from the heat and transfer into a bowl.  Allow to cool to room temperature and then transfer to the fridge to become thoroughly chilled.
  11. Add the mascarpone to the chilled custard.
  12. When you are ready to make the ice-cream, transfer 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.

Notes

There are many varieties of thyme and any are fine in this ice-cream.  I used lemon thyme as I particularly love its flavour.

Keywords: thyme, ice-cream, honey, mascarpone

Other thyme recipes

Thyme is one of my favourite herbs. I like to make Thyme Biscuits with Pinenuts which are fantastic with my Thyme Ice Cream but are also great on their own. I also make a simple Thyme Loaf Cake which allows the flavour of this lovely herb to take centre stage. Thyme is also a really good flavouring in savoury recipes such as Shallot Tart with Thyme.

Other home-made ice cream recipes

I am a great home-made ice cream enthusiast. I make it in the summer, of course, but am happy to eat it in winter too! There are some brilliant, shop-bought ice creams available but it is so easy to make your own. I like to experiment with flavours and some of my other ice cream recipes are listed below.

Rose Ice Cream

Home-made Rose Ice Cream

I first came across Rose Ice Cream about ten years ago on a family holiday to Alnwick Castle Garden in Northumberland. The castle is famous for its wonderful, dramatic modern garden which includes a large area devoted to scented roses. When we visited, they were selling rose-flavoured ice-cream with a flavour based on the old-fashioned roses in the garden. I loved the ice-cream and, as soon as I got home, set about trying to make a home-made version. If you love gardens, I would recommend a visit to those at Alnwick Castle which also include a cascade of 120 water-jets, an area devoted to poisonous plants and an extraordinary tree-house which is the location for a very fancy restaurant.

Maybe because I first had Rose Ice Cream in Alnwick, I associate it with an English summer garden. There are a few recipes for Rose Ice Cream which have a more exotic twist, including pistachios or almonds, and having a 1001 Nights vibe, but this is definitely a traditional English version.

You only need the egg yolks for this recipe which means you will have spare egg whites.  As I hate waste, I pretty much always make Meringues when I make ice-cream as, very conveniently, my Meringue recipe requires four egg whites. If you are in a rose-loving mood, you could make Rose Meringues!

Edible flower recipes – rose, lavender and elderflower

As is probably obvious from the title of this blog, I love using floral flavourings in my cooking. For rose-lovers, there are some great easy baking recipes including Rose and Strawberry Cream Cake and Almond Shortbread with Rosewater. For dessert, you could try Rose and Raspberry Pavlova or Rose Meringues. I also have a fantastic easy recipe for delicious floral Rose Petal Jam and an easy-peasy recipe for Crystallised Rose Petals.

Lavender-lovers might like the recipes for Lavender Ice Cream, Lavender Cake and Lavender Shortbread and Honey Cream Tea with Lavender Scones.

For elderflower-lovers, there are recipes for Elderflower Ice Cream, Gooseberry and Elderflower Sorbet and Elderflower and Lemon Cupcakes. I also have a recipe for a classic Elderflower Cordial and also really easy recipes for Elderflower Gin and a lovely floral-flavoured Elderflower Vinegar.

Easy homemade Rose Ice Cream recipe

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Rose Ice Cream

Rose Ice Cream

  • Author: Tastebotanical
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: Serves 6
  • Category: Ice Cream
  • Cuisine: English

Description

This Rose Ice Cream is a lovely summer recipe which combines the floral taste of rose with fresh cream.


Ingredients

Scale
  • 4 egg yolks
  • 85 g caster sugar
  • 425 ml double cream
  • 1 tablespoon of culinary rosewater
  • A few drops of red food colouring (optional)


Instructions

  1. Whisk the egg yolks with the sugar in a bowl until the mixture looks paler and resembles a mousse.
  2. Put the cream in a saucepan and heat gently. 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!
  3. Pour the cream into the bowl containing the egg yolks and sugar, whisking all the time.
  4. 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.
  5. 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.
  6. Remove the thick custard from the heat and transfer into a bowl. 
  7. Add the rosewater to the custard.  If you wish, stir in a few drops of red food colouring so that your ice cream will be pink.  If you don’t do this, your ice-cream will be cream-coloured but will still taste the same!
  8. Allow to cool to room temperature and then transfer to the fridge to become thoroughly chilled.
  9. When you are ready to make the ice-cream, transfer 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.

Notes

You only need the egg yolks for this recipe which means you will have spare egg whites.  As I hate waste, I pretty much always make Meringues when I make ice-cream as, very conveniently, my Meringue recipe requires four egg whites.

If you want to go for a full-on rose theme, you can decorate your ice-cream with Crystallised Rose Petals.

Keywords: rose, rose ice cream, rose recipe

Other home-made ice cream recipes

I am a great home-made ice cream enthusiast. I make it in the summer, of course, but am happy to eat it in winter too! There are some brilliant, shop-bought ice creams available but it is so easy to make your own. I like to experiment with flavours and some of my other ice cream recipes are listed below.

Plum Crumble

Plum Crumble with Star Anise

The flavour of this Plum Crumble is enhanced with star anise, and vanilla. The juicy fresh plums cook gently with the spices and a little added sugar. They are then topped with a crisp and buttery crumble topping. The result is a sweet, fruity and gently spiced dessert. It is the perfect comfort food on a cold day. I love to eat it with a drizzle of double cream but you can also eat it with custard, which is probably more traditional, or with a good vanilla ice cream.

Plum Crumble

Crumbles, or crisps as they are known in North America, are the perfect starting point for classic desserts and dessert-making in general. They are very quick and easy to make, can be produced a day ahead and are great either hot from the oven or at room temperature. Pretty much everyone seems to love them so they are guaranteed crowd-pleasers too.

Plum Crumble
Other crumble (crisp) recipes

If you like this recipe for Plum Crumble, you might also be interested in my recipes for Apple Crumble, which is probably the classic crumble, and Rhubarb Crumble. For something a bit different, you could also try my Rhubarb Crumble Cake! If crumble is not your thing, I also have a lot of other easy dessert recipes.

Loved this recipe? Checkout lots of other easy desert recipes or have a look at the Recipe Index page.

Plum Crumble
What you need to know about making Plum Crumble
  • It is really easy! This is just about the easiest dessert recipe you can find.
  • It can be made in advance. You can assemble the crumble up to step 7 and then cover and keep it in the fridge overnight. Then remove from the fridge around a couple of hours before you plan to start cooking it to allow it to return to room temperature. Then put it in the oven and cook for 35 minutes before serving.
  • It is good hot or cold. I generally will aim to serve my crumbles hot. However, often there is some left over and I have found that actually room-temperature crumble is as good, or rather controversially perhaps even better than, hot crumble. If you have any left over crumble, you can cover it and keep it in the fridge for a couple of days. You either eat it cold, allow it to return to room-temperature or reheat in a microwave or in the oven. If you are reheating it in the oven, allow it to return to room-temperature, cover it with foil to prevent it burning and cook at 180 C, 400 F or Gas Mark 4 for 20 minutes.
  • I love the flavour of star anise and vanilla in my Plum Crumble. However, you can leave either or both of these flavourings out if they do not appeal to you.
Plums
What sort of plums should you use?

You can use any type of fresh plums in this recipe. I use Victoria Plums as I have a very prolific tree in my garden. This is a great recipe to make in late summer or early autumn (fall) when plums are in season. However, plums freeze well so I will often freeze a few batches and use them for crumbles later on in the year. I wash the plums, cut them in half to remove the stones and then chop into large pieces. I then put crumble-sized portions into freezer bags and freeze until required. This makes crumble-making even easier!

Other plum recipes

If you have a seasonal over-supply of plums, I have a few other plum recipes. Plum Gin Liqueur is an easy and delicious way of capturing the flavour of fresh plums. Plum Jam and Plum Chutney are also a great way of using up all those delicious plums.

Recipe for Plum Crumble with Star Anise

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Plum Crumble

Plum Crumble

  • Author: Tastebotanical
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: Serves 6
  • Category: Dessert
  • Method: Baking
  • Cuisine: English

Description

This easy Plum Crumble recipe is made from fresh plums, flavoured with vanilla and star anise, with a crisp, buttery topping.


Ingredients

Scale
  • 1 kilo (2 lb) of fresh plums
  • 4 tablespoons of brown sugar
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of ground star anise or 2 whole star anise pods
  • 350 g (12 oz) plain flour
  • 175 g (6 oz) butter or vegetable fat
  • 175 g (6 oz) caster sugar
  • Flaked almonds

Instructions

  1. Set your oven to 180 C, 400 F or Gas Mark 4.
  2. Wash your plums.  Cut each one in half and remove the stone.  Cut each of your plum halves into approximately three or four pieces.
  3. Put the chopped plums in a baking dish (20 cm x 28 cm).  Sprinkle with the brown sugar.  
  4. Add the vanilla extract and star anise to the plums. If you are using ground star anise sprinkle it over the plums. If you are using whole star anise seedpods add them to the dish.  You will get a milder flavour if you are using the whole seedpods.  You will also need to let people know that they are there! 
  5. Next make the crumble topping.  Put the flour and butter (or vegetable fat) in a bowl and “rub in” using your fingers,  or use a food processor, until the mixture looks like fine breadcrumbs.  Then stir in the caster sugar.
  6. Pour the crumble topping on top of the rhubarb.
  7. Place the baking dish in the oven and cook for 35 minutes.
  8. If you wish, you can sprinkle some flaked almonds on top of the crumble for the final 5 minutes that it is in the oven.  They should get brown and toasted (but not burnt) if they are added at this stage.

Keywords: crumble, crisp, plums,

This recipe has been shared on #CookBlogShare with Lost in Food and #FiestaFriday with Fiesta Friday and  Liz @ Spades, Spatulas & Spoons

Loved this recipe? Checkout the Recipe Index.

Apple Ice Cream

Apple Ice Cream with Salted Caramel

In my household, for obvious reasons, we call this recipe “Toffee Apple Ice Cream”. I am a firm believer that ice cream is not just for summer and this is a great recipe for autumn. It is brilliant on a warm early autumn day and also when you want a light dessert when it gets a bit colder in late autumn or winter. The taste of this ice cream reminds me of fairgrounds (see the reference to Toffee Apples), Halloween and Bonfire Night (November 5th).

Loved this recipe? Checkout the Recipe Index.

What you need to know about this Apple Ice Cream

  • As I am keen on using seasonal, local produce, I generally make this ice cream in late August and September when it is apple season in England. However, you can make it all the year around.
  • You must use eating rather than cooking apples for this ice cream. Cooking apples will break down into a mush when they are heated. This is great for apple pies and crumbles but not for a recipe where you want the individual chunks to become caramelised.
  • You can choose any kind of eating apples to make this ice cream. However, as with any recipe, the taste will be better if you ingredients are really flavoursome. Choose apples that are sweet but but have a bit of sharpness such as Coxes (my favourite). or the ingredients, the better the finished
  • I like to experiment with flavour combinations and so I have added a sprig of thyme to flavour the caramelised apples. If you don’t have any bay leaves to hand, or simply don’t like the idea of adding this to your ice cream, that is fine. Just leave it out. The ice cream will still taste good!
  • You can use ready-made Salted Caramel in this recipe. However, I would really recommend making your own. I have an really easy Salted Caramel recipe and home-made tastes better than shop-bought. It also has lots of other uses such as being eaten in large spoonfuls directly from the jar…
  • Although you can make this recipe without an ice cream maker, it is a lot easier if you have one. You can buy a basic ice cream maker fairly cheaply.
  • It is best to start this recipe the day before you eat it. This will mean that once you have made the basic custard, it will have time to chill down before you put it in the ice cream maker the next day.
  • You can also make this ice cream well in advance if that is more convenient. I generally make double the quantity and keep it in the freezer where it will last for up to three months.
  • As with most home-made ice creams, it helps to remove the container from the freezer about ten minutes before serving as this will make it easier to scoop.

How to eat this Apple Ice Cream

This ice cream is pretty good just serves on its own. However, here are a some ideas for other ways that you can serve it.

  • A few chunks of caramelised apple is a good addition. If you make double the quantity, you will have plenty to serve alongside the ice cream. Similarly, a drizzle of Salted Caramel makes it even more delicious.
  • You could serve this ice cream as an accompaniment to any apple-based dessert. It is excellent served along with Apple Crumble or Apple Pie.
  • A drizzle of something alcoholic is also a good way to go with any ice cream in my view. Try something with a base note of apple, such as an apple liqueur.
In praise of apples

I love apples and really enjoy trying different varieties. I like to eat them just as they are and also to use them in comforting, traditional recipes such as Apple Crumble or Apple Cake. There are 2,500 varieties of apple. However, the big supermarkets tend to sell a very narrow range of apples. Many of the traditional varieties are becoming increasingly rare as they do not match the requirements of the big supermarkets. It is really worth visiting farmers’ markets and farm shops which generally have a wider (and locally-grown) selection.

Also, it is worth checking out events that are organised for Apple Day. In the UK, Common Ground organised the first Apple Day on 21st October 1990 in London. It has been held annually ever since and over 600 regional events take place each year. If you are interested in supporting diversity in apple production, and trying some delicious apples, you should be able to find an event near you. The Orchard Network maintains a list of events on its website.

Loved this recipe? Checkout the Recipe Index.

Other home-made ice cream recipes

I am a great home-made ice cream enthusiast. I make it in the summer, of course, but am happy to eat it in winter too! There are some brilliant, shop-bought ice creams available but it is so easy to make your own. I like to experiment with flavours and some of my other ice cream recipes are listed below.

  • Blackberry and Bay Ice Cream – foraged blackberries with an underlying note of warm, spicy bay
  • Roasted Cherry Ice Cream – juicy fresh cherries with a bit of booze make this a rich and indulgent dessert (you can leave out the alcohol if you really want to)
  • Coffee Ice Cream – quick and easy, store-cupboard recipe using instant coffee which has an amazingly rich coffee flavour
  • Cranberry Ice Cream – if you have any left-over cranberry sauce, you know what to do with it
  • Elderflower Ice-cream – easy recipe using elderflower cordial – delicious floral taste of summer!
  • Lavender Ice-cream – another gorgeous floral ice cream (bit of a theme here at tastebotanical…) made with fresh or dried culinary lavender
  • Lemon Curd Ice Cream – this tangy, three-ingredient recipe is probably the simplest ice cream recipe you will find
  • Rose Ice-cream – made with culinary rosewater, this ice cream is the essence of an English summer garden
  • Strawberry Balsamic Ice-cream – strawberry ice cream given a lift with a dash of balsamic vinegar to bring out the sweetness
  • Thyme ice-cream with honey and mascarpone – thyme, honey and mascarpone…. in an ice cream – what’s not to like?

Recipe for Apple Ice Cream with Salted Caramel (Toffee Apple Ice Cream)

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Apple Ice Cream

Apple Ice Cream with Salted Caramel

  • Author: Tastebotanical

Description

This easy Apple Ice Cream has a double hit of caramel.  Sweet caramelised apples and a swirl of salted caramel running through it.  


Ingredients

Scale
  • 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 

Instructions

  1. 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.
  2. Whisk the egg yolks with the sugar in a bowl until the mixture looks paler and resembles a mousse.
  3. 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.
  4. Pour the cream into the bowl containing the egg yolks and whisk all the time.
  5. 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.
  6. 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.
  7. Remove the thick custard from the heat and transfer into a bowl.  Stir in the vanilla extract and the apple puree.
  8. Allow to cool to room temperature and then transfer to the fridge to become thoroughly chilled.
  9. 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.
  10. Swirl the Salted Caramel through the ice cream just before it is fully frozen.

This recipe has been shared on #CookBlogShare with Cooking with my Kids and #Fiesta Friday with Fiesta Friday and Laurena @ Life Diet Health

Loved this recipe? Checkout the Recipe Index.