- 6
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
Preparation
Step 1
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.