Apple ice cream

Makes 1 litre Desserts and puddings

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Method

Thinly slice the apples straight into a large pan. Add the sugar, liquid glucose and apple juice. Heat gently until the sugar dissolves. Increase the heat and bring to the boil. Reduce the heat, cover and simmer for 15 minutes, until the apples are soft. Transfer to a large bowl and cool for 20 minutes.

Blend the apples to a purée in a processor, then push the purée through a sieve set over a bowl using a ladle in a circular motion. Cool for 1 hour, then mix in the cream and wine.

Churn the mixture using an ice-cream machine following the manufacturer’s instructions or ‘still freeze’, using the method below. Transfer to a freezerproof container, cover and freeze for 1 1⁄2-2 hours before serving. If frozen for longer and it becomes a little too hard, remove the lid and chill for 15 minutes before serving.

To still freeze, put the purée in a freezer-proof container and freeze for 2 hours. Using a fork, dig the frozen edges into the slushy middle and whisk with electric beaters until all the mixture is evenly slushy. Repeat the freezing and whisking process once more then refreeze until firm but not totally solid. Break up the ice cream and transfer to a food processor and whizz to a snow. Put in a container, cover and freeze overnight or until needed.

This recipe was taken from the August/September 2020 issue of Food and Travel.

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