Apple crumble ice cream

Melt the butter in a frying pan, add the apples and cook gently for 3-4 minutes until the fruit has softened slightly. Transfer to a bowl, stir in the cinnamon and lemon juice and leave to cool.

Put the condensed milk, custard and cream in a bowl and beat with an electric whisk until the mixture thickens enough to leave a thin trail when the whisk is lifted from the bowl. This will take about 5 minutes.

Tip the apple mixture into the bowl. Crumble in the biscuits and stir gently to mix. Scrape into a freezerproof dish or tub, cover and freeze for 5-6 hours, or overnight. Transfer to the fridge for 30 minutes to soften slightly before serving.