NO-CHURN APPLE CRUMBLE ICE CREAM
Everything but the weather is telling me that the summer is over. The shops are in full Halloween mode, or in some cases even gearing up for Christmas! But the weather is still sunny and the temperature has yet to drop below the mid-twenties so I’m not quite ready for comfort food and winter coats. I’m enjoying the novelty of this too much, I can’t remember the last time I wore a jumper let alone a coat!
This is as far as I can bring myself to go with autumnal food at the moment. It’s my one concession to it. I’m not prepared to give up on summer yet, I’ll just dip my toe into autumn for now.
The combination of spicy tart apple, sweet creamy ice cream and crunchy buttery crumble is truly yummy. It’s the kind of ice cream that’s a dessert in it’s own right.
I’ve flavoured the ice cream base with vanilla to echo the traditional crumble and custard combination but it’s by no means essential. I’m also quite heavy handed with the spices in the compote so feel free to adjust them to your own tastes. Be sure to use real butter in the crumble – it just doesn’t taste the same if you use margarine and I always try to use demerara sugar in crumble mixtures for a bit of extra crunch.
Makes approx 1 litre
1 tsp sugar
1/8 tsp ground ginger
1/4 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
knob of butter
50g plain flour
10g demerara sugar
300ml double cream
175g condensed milk
1 tsp vanilla paste or seeds of a vanilla pod
Make the compote and the crumble first so that they are cool when they are added to the ice cream base.
To make the crumble preheat the oven to 180°c. Mix together the flour and sugar and rub through the butter until well blended.
Gently press into the base of a baking dish or onto a baking tray. If it looks too fine then you can always make little clumps and clusters in it with your fingertips.
Bake for around 30 minutes until it starts to look golden brown. Turn out onto a plate or chopping board and leave to cool. Once completely cool break the crumble into little nuggets but make sure that they aren’t too fine and sandy.
For the compote, peel and core the apple and cut it into smallish, even sized, pieces. They need to be small but not so small that you end up with apple sauce once it’s cooked.
Put all the compote ingredients into a small saucepan and cook gently until the apple is soft and very slightly syrupy but not at all mushy. This should only take a few minutes, depending upon how big your apple pieces are. Leave to cool.
The ice cream base is the easiest bit. Simply put the condensed milk, cream and vanilla into a large bowl and use an electric whisk to whip it until it forms soft peaks.
Sprinkle over the crumble and compote and carefully fold them through, be careful not to over mix them though. You just need them to be evenly distributed.
Pour into a plastic tub and freeze until solid.
Note: This ice cream is best enjoyed shortly after it is made (what a chore!) so that the crumble pieces remain crunchy.