Apple pie ice cream

Cinnamon ice cream with stewed apple and pastry crumbles

Course Dessert

Cuisine european

very large cooking apple of two smaller ones granny smith approx 250g once cored and peeled
100 ml water
5 tbsp sugar

Add the milk and cream and vanilla in a pan and bring to a gentle simmer
In a large bowl mix together the yolks, sugar and cinnamon, then once the milk has reached a simmer slowly bowl into the bowl with the yolks while stirring it constantly.
Pour back into the pan and continue to whisk until it thickens and coats the back of a spoon, mix in a pinch of salt.
Pour through a sieve into a bowl, and then cover with plastic wrap so it touches the surface of the custard so a skin doesn't form. let cool then place in the fridge.

Peel and core the apple and then cut into small chunks. Add to a pan with the water and sugar and simmer until the apple becomes soft. Puree using a spoon or fork. let cool

Preheat the oven to 180c 350f.
Cut butter into small chunks and add to a bowl with the flour, salt and sugar and rub together until it resembles fine bread crumbs.
Add the yolk and mix until it comes together. cover and chill. crumble into small bits and place on a lined baking tray, bake for 6 minutes then toss the crumbles and bake for a further 6 minutes. toss tray again and if needed bake for a further 2 minutes. let cool.

Mix the cooled custard and stewed apple together and pour into ice cream machine and churn. Add some crumbles into a tin then add some of the churned ice cream, then add some more crumbles and add the last of the ice cream and top with the more crumbles. place in freezer for about 4 hours then serve.

Keyword apple, ice cream