Salted Toffee Apple Ice Cream

Everyone’s favourite funfair treat in ice cream form, with a hint of salt to balance the sweetness.

Hands-on time 25min, plus cooling, freezing and softening. Cooking time

about 25min. Makes about 1.5 litres

FOR THE APPLE COMPOTE 350g Bramley apples, about 2 medium, peeled, cored and roughly chopped

2tbsp light muscovado sugar FOR THE TOFFEE SAUCE 50ml double cream ½tbsp black treacle

25g light muscovado sugar 1tbsp butter

FOR THE ICE CREAM 400ml whole milk 400ml double cream 2tsp vanilla bean paste 5 medium egg yolks 125g light muscovado sugar 1tbsp cornflour

1tbsp black treacle

2tsp flaked sea salt

1 First, make the apple compote. Heat the apples, sugar and 50ml water in a pan over medium heat, stirring occasionally, until apples are mushy, about 10min. Remove from heat. Cool.

2 For the toffee sauce, heat all the ingredients in a small pan over low heat until melted and smooth. Simmer for 1min. Cool.

3 Next, make the ice cream. Heat milk, cream and vanilla in a pan until steaming. In a large heatproof bowl, whisk egg yolks, sugar, cornflour and treacle until combined. Pour in warm milk mixture, whisking constantly.

4 Return mixture to the pan and cook over medium heat, stirring constantly, until thickened. Stir in the salt. Pour into a heatproof bowl or jug, lay baking parchment or clingfilm directly on the surface to stop a skin forming. Cool.

5 Once cool, churn mixture in an ice cream machine until frozen. Empty into a freezer-proof container, ripple through the toffee sauce and apple compote, cover and freeze until solid.

6 Allow to soften at room temperature for 10min before serving in scoops. PER SCOOP 174cals, 2g protein, 14g fat (8g saturates), 11g carbs (11g total sugars), <1g fibre TO STORE Freeze for up to 1 month. Complete recipe to serve.