Last week my Dad came home from a Harvest Auction with two boxes full of apples from the Huon Valley here in Tasmania. For those of you who know Tasmania well, you would be familiar with the fact that we are known as ‘The Apple Isle’. One bite of an apple from the Huon Valley, and you would understand why.
We are so extremely lucky here in Tassie, as we have access to some of the freshest and most beautiful produce in the world. Having fresh, clean air, and one of the few pristine environments left in the world, my state is the perfect place to grow the perfect apple. And this results in some pretty special apple cider too…bonus!
After tucking into some of the apples straight from the box, I decided to make the most of having so many of the fresh and tasty handfuls. I love apple crumble, it’s a classic, but as it is still surprising warm and sunny here for Autumn, I decided to give it a bit of a cooler twist.
The result? A creamy decadent icecream featuring pockets of tarty apple, with a warm cinnamon hit. To top it all off, my favourite part of an apple crumble, a golden crumbly topping to add a bit of crunch.
Apple Crumble Icecream
Vanilla Icecream Recipe from the Cuisinart Recipe Booklet
2 Tb water
2 Tb sugar
1/4 tsp cinnamon
1 C full cream milk, well chilled
3/4 C granulated sugar
2 C heavy cream, well chilled
2 tsp pure vanilla extract
2 Tb butter
3/4 C self raising flour
1/2 C brown sugar
1. Peel, core and slice the apples.
2. Put the apples, water, sugar and cinnamon in a microwave safe container. Cover and cook on high, checking every few minutes, until the apples are stewed.
3. Set aside apples to cool.
4. In a medium bowl, place the milk and granulated sugar.
5. Use a hand mixer or a whisk to mix the two until the sugar is dissolved.
6. Stir in the heavy cream and vanilla.
7. Pour the mixture into an icecream maker and follow the manufacturer’s instructions for your machine.
8. When icecream has reached its desired consistency, fold in the cooled apple mixture.
9. Spoon apple icecream into an airtight container and place in a freezer for 2-3 hours to allow it to harden further.
10. Preheat oven to 180 degrees Celsius.
11. Place self raising flour and brown sugar in a small bowl.
12. Rub butter into the flour and sugar until mixture is a breadcrumb-like consistency.
13. Place a sheet of baking paper on a tray, and sprinkle the crumble on the tray.
14. Bake in oven for 20 minutes, or until golden brown.
15. Set crumble aside to cool.
16. To serve, scoop apple icecream into a bowl and top with a couple of spoonfuls of crumble.
Recipe yields approximately 1.5 litres of icecream
The perfect dessert for the warmer days, or even the cooler nights. After all, it’s never too cold for icecream!