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    Roasted Apple Ice Cream

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    Roasted Apple Ice Cream


    • 2 Bramley apples
    • 25g unsalted butter
    • 35g unrefined or raw sugar
    • 60g unrefined or raw sugar
    • 300ml milk (whole is best)
    • 300ml double cream
    • 2 teaspoons vanilla essence
    • 4 large egg yolks
    • 4 tablespoons crème fraîche


    1. Peel and core the apples. Cut into 1cm cubes. Melt the butter in a large, ovenproof, non-stick frying pan and add the sugar. Cook until the sugar is starting to caramelise. Add the apple and cook over a high heat for 10 minutes to colour the fruit, being careful not to break it up. Remove from the heat and cool. If you prefer softer apple, place the pan in the oven at 180°C/gas mark 4 for a further 10 minutes. Leave the apple to cool.
    2. Place the milk, cream and vanilla essence in a heavy-bottomed pan and bring to the boil. Combine the yolks and sugar, and pour onto the milk mixture. Mix well. Rinse the pan out with cold water, return the mixture to the pan and thicken over a low heat. It must not boil or it will curdle (if it does, pour it into a large bowl as quickly as possible and whisk it). Leave to cool before whisking in the crème fraîche. Transfer to an ice-cream maker and churn. Once it is ready, spoon into a pre-chilled plastic box, layering in the roast apple. Freeze before serving.
    3. If you do not have an ice-cream maker, pour the chilled custard into a plastic box and place in the freezer. After an hour, take it out and whisk it using a hand whisk. Repeat this process 4 times at 30-minute intervals, adding the apple once the ice cream is firm.

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