This toffee apple crumble ice cream is made with a rich, toffee custard & is full of spiced apples & chunks of crunchy crumble topping!
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If you’re an apple crumble fan, you’ll love this ice cream!
Here, we’re making a flavourful brown sugar, vanilla & toasted milk ice cream & folding leftover apple crumble through it! It’s rich, creamy & tastes just like apple crumble & custard, with a hint of toffee. It’s a belter!
Ice cream is one of my favourite things to make & I’m always looking for new & interesting flavours to try! If there’s a flavour that you’d like to see on the blog, leave us a comment at the bottom of this page. Or check out our ever growing collection of easy to make flavours!
What You’ll Need
- Leftover Apple Crumble – To make this ice cream, you’ll need 300 grams of cold, leftover apple crumble (this equates to 1 generous portion). I’d recommend using our classic apple crumble recipe & chilling the leftovers overnight.
- Milk & Cream – Whole milk & double/heavy cream are used in this recipe. These contain the right amount of fat to make our ice cream richer & easier to scoop.
- Sugar – Light brown sugar & glucose syrup are used for this batch of ice cream. Both of these add sweetness, the glucose helps prevent ice crystals forming & the brown sugar adds a rich, toffee flavour.
- Toasted Skimmed Milk Powder – Milk powder absorbs water & helps emulsify the ice cream which in turn, adds creaminess. Using the right amount is crucial as too much milk powder will turn the ice cream gritty. We’re using toasted milk powder for this ice cream, for its’ caramelised, nutty flavour. For more info on how to make this, check out our toasted milk powder guide!
- Vanilla – We only need to use a small amount of vanilla paste or half a pod for this ice cream. A high quality vanilla works best!
- Egg Yolks – Using egg yolks in our custard base adds fat & richness to our ice cream. For this recipe, we need 85 grams of yolks which is roughly 5 egg’s worth.
How To Make Toffee Apple Crumble Ice Cream
The full, printable recipe card for this recipe can be found at the bottom of this post!
- Custard Base – To make the custard, we first heat cream, milk, brown sugar, glucose, toasted milk powder, vanilla & a pinch of salt in a saucepan, until steaming hot. We then temper egg yolks with a third of the warm cream then whisk them back into the pan. Now, we cook the custard over a low heat, stirring regularly until it reaches 82°c/180°f (egg yolks are fully cooked at this temperature).
- Overnight Chill – Once the custard is cooked, we give it a blitz with a stick blender then pass it, through a sieve. We leave this to cool then refrigerate overnight (this improves the flavour!).
- Churning – To turn the ice cream into stracciatella, we first need to churn it to the consistency of soft scoop. If you were to check the temperature with a digital food probe, it will be around -5°c/23°f. In most ice cream machines, this will take around half an hour.
- Crumble Prep – Whilst the ice cream is churning, break the apple crumble up with a spoon, into small, bitesize pieces. Set aside in the fridge, until the ice cream has finished churning.
- Add In Crumble – Once the ice cream has finished churning, fold in the apple crumble then transfer to a 1 litre tub.
- Set In The Freezer – The final step is to set the ice cream in the freezer for at least 4 hours before scooping.
Homemade Ice Creams Tips & Tricks
- Chill your custard overnight for a better flavour & texture.
- Use a good quality vanilla bean/paste for the best flavour.
- Dip your scoop in hot water for easier scooping!
- Set your freezer to 18°c/-1°f for the best set.
Frequently Asked Questions
For the best results, you will need to use an ice cream machine. These can be picked up online for various price points but the investment is worth it! If you’re looking for an ice cream machine, check out my Cuisinart ice cream maker review. This the machine that I use!
This recipe will make 1 litre of ice cream. The tubs that I use for my ice creams are linked below.
To make toffee apple crumble ice cream, you’ll need 300 grams of leftover apple crumble. I’d recommend using our classic apple crumble recipe. Make sure to use a good amount of both filling & crumble topping.
Homemade ice cream will keep for up to 2 weeks in the freezer. After this time, large ice crystals will start to form, affecting the texture.
I like to use Marvel dried skimmed milk powder but any brand should work.
Please note that these are affiliate links & I may make a small commission if you make a purchase using these links, at no extra cost to you. For more information, click here.
- Cuisinart Ice Cream Maker Review
- Ice Cream Machine
- Thermapen Food Probe
- Stick Blender
- The Ice Cream Tubs I Use
- Ice Cream Scoop
More Ice Cream Recipes To Try!
- Halva Ice Cream
- Hazelnut Stracciatella Ice Cream
- Vanilla Ice Cream
- Raspberry Ripple Stracciatella Ice Cream
- 1901 Irn Bru Ice Cream
- Mini Egg Stracciatella Ice Cream
- Baileys Mince Pie Ice Cream
- Rhubarb Frangipane Ice Cream
If you have enjoyed this toffee apple crumble ice cream recipe, it would mean a lot if you could leave a review & rating!
Toffee Apple Crumble Ice Cream
- Ice Cream Machine
- Digital Food Probe
- Large Saucepan
- Mixing Bowl
- Stick Blender
- 1 Litre Plastic Tub
- Ice Cream Scoop
- 420 g Whole Milk
- 250 g Double Cream
- 45 g Glucose Syrup
- 30 g Toasted Skimmed Milk Powder See Notes
- ¼ tsp Fine Sea Salt
- ½ Vanilla Pod Or 2 tsp Vanilla Paste
- 120 g Light Brown Sugar
- 85 g Egg Yolks
- 300 g Cold Apple Crumble See Notes
- Place the milk, cream, glucose, toasted milk powder, salt, vanilla & 60g of light brown sugar into a large saucepan.If your using a vanilla pod, scrape out the seeds & add both the pod & seeds to the pan.
- Whisk to combine then place the saucepan over a low heat & leave to warm gently until steaming – don’t let it boil. Make sure to stir the milk regularly with a spatula.
- Whilst the cream is heating up, place the egg yolks & remaining 60g of brown sugar into a mixing bowl then whisk to combine.
- Once the cream is steaming, pour a third of it into the yolks, whisking as you do so. Pour the now tempered yolks into the pan of cream & milk.
- Cook over a low heat, stirring constantly with a rubber spatula until it is thick enough to coat the back of a spoon & has reached a temperature of 82°c.
- Remove from the heat, remove the vanilla pod (if used) then give the custard a quick blitz with a stick blender.This step is optional but gives the custard a smoother finish.
- Next, pass the custard into a bowl, through a sieve. Leave to cool to room temperature, stirring regularly then cover the custard's surface with a piece of baking parchment & refrigerate overnight.
- The next day, pour the chilled custard into an ice cream machine & churn until it is the consistency of soft serve. If you take the temperature with a digital food probe, it will register roughly -5°c/23°f.
- Whilst the ice cream is churning, break the apple crumble up with a spoon, into small, bitesize pieces. Set aside in the fridge, until the ice cream has finished churning.
- Once the ice cream has finished churning, fold in the apple crumble then transfer to a 1 litre tub.
- Leave to set in a freezer for at least 4 hours before serving.