Apple Crumble Slice Ice Cream.

Apple Crumble Slice Ice Cream.

Equipment:

Deep ceramic dish.

No ice-cream churner necessary.

              Vanilla ice-cream.

In a large heatproof bowl, put in,

-6 egg yolks,

-180g caster sugar,

-vanilla bean paste,

-pinch of salt.

Whisk to combine. Leave aside.

In a large saucepan, put in

-400ml double cream,

-300ml full fat milk.

Bring to almost boiling on gentle heat.

Add

-1/2 cup of hot milk to 

-egg yolk mixture.

You need to be whisking all the time. Continue to add hot milk this way until at least 2 cups of milk have been used. This is to stop the egg mixture curdling. Then add the liquid, all at once.

Return the mixture to the saucepan, cook on low heat for 10 minutes or until the mixture has thickened.

Leave the custard to cool down in the sink filled with cold water.

Then transfer into the prepared dish. 

Freeze for 2 hours.

              Apple Filling.

In a large saucepan, put in,

-80g butter,

-1kg Bramley Apples, slice into 1cm thick,

-100g soft brown sugar.

Cook, stirring, for around 10-15 minutes or until the apples have softened and broken down. Leave to cool completely.

               Crumble.

In a saucepan, put in,

-150g plain flour,

-80g butter,

-80g soft brown sugar,

-25g desiccated coconut,

-25g rolled oats,

Cook, stirring, until the butter has melted.

Spread on a baking tray.

Bake in 180c fan forced oven for 20 minutes (after 10 minutes give the crumble mix a stir). Leave aside to cool completely.

             Cream Mixture.

In a large bowl, put in

-2x250g mascarpone, with

-200ml double cream.

-2tbsp icing sugar.

Whisk to combine, leave aside until needed.

         After 2 hours. 

Use an electric mixer to beat,

-ice cream to get rid of ice crystals, add

-cream mixture, beat to combine. Then stir through,

-cooled apple filling.

Spread 

-1/2 of the crumble mix evenly on the base of the ceramic dish.

Spoon

- ice cream mixture on top.

Top with

-reserved crumble.

Freeze overnight.