Apple crumble ice cream

Serves 10 Desserts and puddings

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Method

First make the ice cream. Put the milk, cream and vanilla pod in a saucepan over a medium heat and bring just to the boil.

Whisk the egg yolks in a bowl, then gradually add the caster sugar, whisking until smooth and pale. Gradually stir in the hot
milk, whisking constantly. Transfer everything back to the pan and, stirring constantly, gently heat until the mixture thickens like a custard. Remove from the heat and leave to cool. Cover the top of the ice cream with cling film, to avoid a skin forming, then chill overnight.

Next day, make the crumble. Preheat the oven to 160C/140C Fan/Gas 3. Put the flour, butter, rolled oats and sugar in a bowl and rub between your fingertips until you get a breadcrumb-like texture. Add the nuts and a pinch of cinnamon and mix in well. Spread in a roasting pan.

Bake in the oven for 15 minutes until toasted and crunchy, stirring halfway through to avoid it burning. Set aside to cool.

Prepare the apples by heating the butter and granulated sugar in a saucepan. Add the chopped apple and gently stew until the apple is cooked but doesn’t break down too much. You want firm chunks of stewed apple, not a sauce. You might need to add 1-2tbsp water if it begins to stick. Set aside to cool completely before moving on to the next step.

Retrieve the mixture that has been chilling overnight and churn in an ice cream maker until almost firm. Gently fold in the apple mixture with most of the crumble mix; leave some aside to serve.

Churn gently until combined. Transfer to a freezer-proof container and freeze until ready to serve. Serve with a sprinkling of the crumble mix on top.