Apple Pie Ice Cream

By sarah_carroll

Ingredients

• 4 Granny Smith apples, peeled, chopped
• 1/4 c firmly packed cup brown sugar
• 1/4 t each ground cinnamon, cloves, nutmeg, allspice
• 2 c pure thin cream
• 1 vanilla bean, split, seeds scraped
• 5 egg yolks
• 1/2 c caster sugar
• Dried apple slices to serve
• Pastry
• 1 c AP
• 2 T each corn flour and caster sugar
• 1/2 t each baking powder and vanilla extract
• 100 g chilled unsalted butter, chopped
• 1 egg

Preparation

Step 1

For the pastry, pulse flours, sugar, baking pweder, butter and a pinc of salt in a food processor to form curmbs. Add vanilla and egg. Precess to form a ball. Knead dogh on a floured surface until smooth. Encles in plastic and chill for 30 minutes.
Preheat the oven to 180C and line a baking tray with baking paper.
On a floured surface, roll out pastry to a 5mm thick rectangle. Lift onto a tray and bake for 20-25 minutes until goldn. Cool, crumble into pieces. Set aside.
Meanwhile, place the apple, brown sugar, spices, and 1T water in pan. Simmer, covered, over medium low heat for 12 -15 minutes, stirring until very soft.
Place cream and vanilla pod and seeds in a pan over medium heat. Bring to just below the boil. Remove from heat. Discard pod. Beat yolks and sugar in a heatproof bowl with electric mixer until thick and pale. Gradually beat in hot cream. Set bowl over a pan of simmering water and beat for 5-7 minutes until nappe. Strain, then cool. Churn in an ice cream maker. Stir crumbs, apple and ice cream together in a bowl, then transfer to a 2 L container. Freeze until firm.