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Apple crumble ice cream
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25g unsalted butter
500g Bramley apples, peeled, cored and finely diced
1 tsp ground cinnamon
1 tbsp lemon juice
397g can essential Condensed Milk
250g No.1 Madagascan Vanilla Custard
170ml carton double cream
50g essential Rich Highland Shortie Biscuits
1. 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.
2. 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.
3. 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.
Typical values per serving:
This recipe was first published in September 2019.