Salted toffee apple ice cream
Everyone’s favourite funfair treat in ice-cream form, with a hint of salt to balance the sweetness.
MAKES ABOUT 1.5 LITRES PREP 25min, plus cooling, freezing and softening COOK about 25min
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
• 1/2tbsp 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 sauce, heat all the ingredients in a small pan over low heat until melted and smooth. Simmer for 1min. Cool.
3 To make the ice cream, heat milk, cream and vanilla in a pan until steaming. In a large heatproof bowl, whisk yolks, sugar, cornflour and treacle until combined. Pour in 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 and 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 freezerproof 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.