Food for Thought; Apple Crumble Ice Cream

Every so often I get random urges to make things and this was no exception. I’d once made Delia Smith’s Rhubarb Crumble Ice Cream which turned out well so I thought I’d do a bit of a twist and make a super duper vanilla infused Apple crumble ice cream

And enlist the Toddler to help. Which he did. For a bit. I’d forgotten how fiddly ice cream is to make.

He helped eat it though.

Apple Crumble Ice Cream


Vanilla Ice Cream
300ml whole milk
1tsp vanilla extract
3 Egg Yolks
75g caster sugar
300ml whipping cream

Apple Crumble
3 apples, peeled and diced
2tbsp water
1tsp cinnamon
125g plain flour
80g unsalted butter
80g light Brown sugar

How to do it

1. Add the vanilla extract to the milk and heat up being careful not to boil. Put to one side and let it cool down

2. Stew the apples with water and cinnamon for 15 minutes until soft

3. Whisk the egg yolks and caster sugar together until pale yellow and fluffy

Whisk egg yolk and caster sugar

4. Slowly pour the milk into the egg yolk mixture whisking constantly

5. Pop it back on a low heat and stir constantly until thickened into a custard like texture, coating the back of a spoon, approx. 10-15 minutes. Leave to cool

6. Combine Apple puree and custard thoroughly. Freeze for 2 hours until edges begin to set

7. Blend the apples to a puree and leave to cool

8. Whip the cream to soft peaks and place to one side until everything cooled

9. Make the crumble; rub the butter into the sugar and flour then bake for 15 minutes at 180 degrees. Leave to cool


10. Once the custard mix is starting to set tip out into a bowl and whisk until smooth

11. Fold in cream and crumble pieces

Mixed together

12. Freeze for another 4-5hours or until required. Before serving soften in the fridge for 25 minutes

Pre-freezing Ice Cream

Apple Crumble Ice Cream

Apple Crumble Ice Cream

Apple Crumble Ice Cream


Apple Crumble Ice Cream


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