Toffee Apple ice-cream

Now this is a recipe that will take you a lot of bowl but once it has frozen down you will have a soft scoop ice cream that you can make about a million ways and in hundreds of different flavours. Basically if you whisk the cream make the meringue   and fold it together that is the basis for a ice cream.  You do not need to churn it or go back and see if it has worked.  Every time have made it like this it just has worked. All I will say is that you need a lot of bowls.

You will need.

330g/11oz caster sugar

72ml/2½floz water

6 egg whites

300ml/10fl oz whipping cream

Dash of vanilla essence

6 egg yolks

290ml/½ pint full cream milk

450g/1lb dessert apples

1tbsp dark soft sugar

1tdsp butter

2 tbsp lemon juice

1 tsp mixed spice

First, take your apples and dice them.  It is up to you if you take the skin off.  Put the butter, mixed spic, lemon juice, and brown sugar in a pan along with the apples and just melt it all down so the apples are going soft.  Then take it off the heat and let it chill down so it is cold.

Next, make your custard, take your milk, put ¾ of it in a pan, and bring to the boil.  Take the last ¼ of the milk and whisk that with your egg yolks.  Slowly pure your hot milk on to your egg and milk mix, add a dash of vanilla then put this back in the pan and simmer so that the eggs thicken the milk.  Do not worry about adding sugar it will be sweet enough.  Then let this cool down and chill so it is cold for the mix.

Now all you have to do is whip your whipping cream, then make your meringue.  As you are not going to be cooking the egg whites, you are better to make an Italian meringue.  Put the water and sugar in a saucepan and bring to the boil. Boil the sugar until you get to 118c/225f or softball stage.  While the sugar is boiling whisk, your egg whites until you have soft peaks then add the boiling sugar to the egg whites.

So what you should have is a bowl full of whipped cream, one of Italian meringue, one  with custard and one with apple. Now all you have to do is fold every thing together very carefully and put in a tub in the freezer so it sets.  It takes about 6 hours or just leaves it over night and it should be ready to use.

And there you have it a no churn ice cream