APPLE PIE ICE CREAM, RHUBARB

SERVES 6

Begin this recipe at least 6 hours ahead.

300ml thickened cream 200ml milk 1 tsp vanilla extract 6 Granny Smith apples, peeled,

cores removed, thinly sliced 2 tbs ground cinnamon 200g caster sugar 6 egg yolks 200ml Greek yoghurt

RHUBARB SAUCE

8 rhubarb stalks, trimmed, peeled,

cut into 1cm pieces 200g caster sugar 100ml grenadine Juice of 1/ 2 a lemon

For the ice cream, combine cream and milk in a saucepan and bring to the boil. Stir through vanilla and set aside.

Meanwhile, place apple, cinnamon and half the sugar in a heavy-based saucepan over medium-high heat and cook, stirring regularly, for 10 minutes or until apple is softened and starting to caramelise.

Transfer the apple mixture and 300ml cream mixture to a blender and whiz for 2 minutes or until very smooth. Strain the apple mixture through a fine sieve into remaining cream mixture and set aside until needed

Whisk egg yolks and remaining 100g sugar in a medium saucepan until smooth. Add apple mixture, place over low heat and cook, stirring constantly, for 4 minutes or until thickened and mixture coats the back of a wooden spoon. Remove from heat and whisk through yoghurt. Stand for 30 minutes to cool slightly, then cover surface directly with plastic wrap and chill until completely cooled. Transfer to an ice cream machine and churn according to the manufacturer’s instructions until thick but soft enough to spoon into a container. (Alternatively, pour into a shallow container and freeze for 2 hours or until frozen at edges. Remove from freezer and beat in a stand mixer fitted with the whisk attachment. Return to container and refreeze. Repeat 2 or 3 times.) Transfer to a container and freeze for 4 hours or until firm.

Meanwhile, to make the rhubarb sauce, combine all ingredients and 200ml water in a saucepan and bring to a gentle simmer. Cook, stirring occasionally, for 6 minutes or until rhubarb is tender but still holding its shape. Set aside to cool completely.

Divide the rhubarb sauce among individual serving bowls or a large serving platter, top with scoops of ice cream and serve immediately.