Apple Pie Icecream Recipe
A Sweet& Creamy Treat
We love a fruity dessert- and even better when it's crisp, fresh green Granny Smith apples from our suppliers at Down South Farm Fresh. Enjoy this twist on a classic apple pie, using stewed apples, decadent home made caramel, and a crunchy and salty crumble in a traditional vanilla egg custard ice cream base. We're using our favourite French vanilla ice cream recipe by Tessa Arias as a base for sensational and flavourful fresh toppings.
The Conscious Difference
Support local with our WA apples and dairy from Bannister Downs, pasture raised eggs from Runnymede Eggs, and salt from WA Lake Deborah.
Made fresh using WA produce and regenerative heat and eat beef available at dirtycleanfood.com.au
Ingredients
Serves 8
For the caramel & apples
- 4-6 green apples, skin removed and cut into small cubes
- 1 cup sugar, + 1/4 cup sugar
- 1/4 cup water
- 4 tbsp unsalted butter
- 1/4 cup cream
- 1/4 tsp salt
- Juice of 1 lemon
For the crumble
- 1pack of biscuits- we used Digestives
- 4 tbsp butter, melted
- 1 tsp salt
French Vanilla Ice cream
c/o Handle the Heat
- 1 1/2 cups whole milk
- 1 1/2 heavy cream
- 3/4 cup granulated sugard
- 1/4 tsp salt
- 1 vanilla bean
- 4 large egg yolks
4 muffins, split
1 tbsp chives and parsley
Shop the Recipe
Essentials
Method
CARAMEL
- In a saucepan, bring sugar and water to a boil, brushing down sides to avoid crystallising. Stir occasionally until deep golden brown. Remove from heat, stir in butter, then heavy cream while bubbling. Add salt. Let the caramel completely cool.
APPLES
- On medium heat, place your apple pieces into a saucepan and add 1/4 cup of sugar and juice of 1 lemon. Stew the apples until soft and liquid releases. Cook off the liquid.
- Take off heat and stir in caramel sauce. Let completely cool.
CRUMBLE
- Crush biscuits in a food processor in a bag with a rolling pin or large spoon. In a large mixing bowl, pour melted butter and add salt to the biscuit crumbs. Mix thoroughly, press together so the mixture should combine and freeze until crumbly.
ICE CREAM
- Fill a large bowl with ice cubes and a cup or two of water. Place a medium bowl fitted with a fine strainer inside ice bath. Set aside.
- In a medium saucepan combine the milk, cream, 1/2 cup (100 grams) of the sugar, salt, vanilla seeds and vanilla pod. Set over medium heat, stirring occasionally, until the mixture is warm and begins to steam, about 5 minutes
- In a medium bowl, whisk together the egg yolks and the remaining 1/4 cup (50 grams) of sugar until very well combined and lightened in color. Carefully and slowly ladle half of the warm milk mixture into the egg yolks, whisking constantly, until the egg mixture is gently warmed. Slowly whisk the egg-milk mixture back into the saucepan.
- Cook over medium heat, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon and registers around 80°C on an instant-read thermometer, about 5 to 7 minutes. Be careful not to boil the mixture.
- Immediately strain the mixture through the fine strainer into the prepared ice bath. Discard the vanilla bean pod. Cool the custard in the ice bath until it’s at room temperature, stirring often. Press plastic wrap against the surface of the custard and refrigerate until chilled, about 4 hours or up to 1 day.
- Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer’s directions. Add the caramel apples and crumble in larger pieces and mix with a spatula by hand.
- Place in an airtight container. Cover the ice cream surface with plastic wrap before placing the lid on. Freeze until the ice cream is firm and flavour is ripened, at least 2 hours.
- If the ice cream has been in the freezer for more than a couple days, it’ll need to soften before scooping and serving. Allow it to sit in the fridge for 30 minutes before scooping for best results.
