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Diana Henry's apple, maple & bourbon ice cream
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A few of my favourite things – apples, bourbon and nutty maple syrup – fused together in one pudding. Maple syrup isn’t tapped until the cusp between winter and spring, but its colour – of turned leaves – reminds me of autumn. This ice cream sets hard, so take it out of the freezer 15 minutes before you want to serve i
600g eating apples (Cox are good for this, but use an apple you like
the flavour of)
4 tbsp apple juice
150ml maple syrup
Juice of 2 lemons
6 tbsp bourbon
500ml whipping cream
1 Peel, core and chop the apples. Put in a saucepan with the apple juice, cover and heat gently. Cook until the apple is soft – it won’t take long at all. Mix with the maple syrup, lemon juice and bourbon and whizz in a blender. The mixture must be completely smooth.
2 Stir the cream into the apple purée and taste. You might want a little more maple syrup or bourbon, or even lemon. Chill completely.
3 Churn in an ice-cream machine or, if you don’t have a machine, pour into a freezer-proof container and put in your freezer. If the latter, take the mixture out after about 2 hours (when it has started to freeze round the sides) and whizz in a food processor (or with electric beaters) until smooth. Do this 2-3 times during the freezing process (every two hours). This ice cream sets quite hard, so bring it out of the freezer a few hours before you want to eat it. Serve with shortbread or hazelnut biscuits.
Typical values per serving:
This recipe was first published in November 2017.