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Toffee apple ice cream
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50g light brown soft sugar
50g wholemeal plain flour (or white plain flour)
½ tsp ground cinnamon
70g unsalted butter, chilled and cubed
½ tsp sea salt flakes
100g caster sugar
70ml double cream
3 eating apples, peeled and finely chopped
2 x 500ml tubs vanilla ice cream
1. Preheat the oven to 170˚C, gas mark 3. Line a medium baking tray with baking parchment. For the crumble, put the brown sugar, flour and cinnamon in a bowl. With your fingertips, evenly rub in 30g cubed butter and a pinch of the salt, until the mixture resembles wet sand. Spread out on the tray and bake for 10 minutes, stirring halfway through, until pale golden and crisp. Set aside to cool, then chill.
2. Put the caster sugar in a large frying pan with 2 tbsp water. Heat gently, stirring until the sugar has dissolved. Without stirring, bring to the boil over a medium-high heat and simmer briskly for about 4 minutes, until a golden caramel forms. If it colours unevenly, swirl the pan. Remove the pan from the heat; stir in the cream and remaining salt. Add the remaining 40g butter and stir until a smooth caramel forms. Pour into a heatproof bowl. Return the unwashed pan to the heat; add the apples. Cook, stirring, for 10 minutes, until softened and golden. Add to the caramel bowl and allow to cool, then cover and chill.
3. Transfer the ice cream to the fridge for 15 minutes to soften. At the same time, put 2 x 1kg loaf tins or similar-sized lidded plastic containers in the freezer. Spread alternate layers of ice cream, sauce and crumble across the base of the frozen tins or containers, keeping each component distinct and evening out the finished layer with the back of a spoon. Repeat the process until all the ice cream, crumble and apple mixture has been used. Put the tins (covered with cling film) or containers in the freezer and leave to firm up for 4 hours or overnight.
This recipe first appeared in Waitrose Food, September 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per serving (10) 1513kJ
This recipe was first published in August 2018.