Toffee Apple Crumble Ice Cream
This toffee apple crumble ice cream is made with a rich, toffee custard & is full of spiced apples & chunks of crunchy crumble topping!
Servings: 1 Litre
Equipment
- Ice Cream Machine
- Digital Food Probe
- Large Saucepan
- Mixing Bowl
- Sieve
- Stick Blender
- 1 Litre Plastic Tub
- Ice Cream Scoop
Ingredients
- 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
Instructions
Custard
- 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.
Churning
- 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.
Notes
1. Apple Crumble - For this ice cream, you'll need 300 grams of cold, leftover apple crumble. I'd recommend making a batch of our classic apple crumble recipe & refrigerating the leftovers overnight. The apple crumble should be fridge cold & broken up into small pieces before being added to the ice cream. Try to use a good amount of both the topping & apple filling.
2. Ice Cream Maker –To churn this ice cream, you’ll need to use an ice cream machine. The machine that I use is linked in the post above.
3. Toasted Milk Powder - Make sure to use toasted skimmed milk powder for this ice cream. If you haven't got any toasted milk powder made already, you'll need to toast it in a pan first then add the other custard ingredients to it. For more info, take a look at our toasted milk powder guide. I use Marvel's skimmed milk powder.
4. Glucose Syrup – Glucose syrup is used to make our ice cream easily scoopable. This is available in most supermarkets.
5. Storage – Homemade ice cream will keep in the freezer for up to 2 weeks.