This delectable apple crumble ice cream is jam packed with flavour. Oatmeal cookies, butter, caramelised apples, caramel sauce and chopped walnuts are added to a creamy custard ice cream. Perfect for serving after a Sunday lunch!
- 825ml double cream
- 125ml milk
- 8 oatmeal cookies, crushed
- 2 tbsp. melted butter
- 2 large apples, peeled, cored, diced
- 3 tbsp. caster sugar
- 1 tsp. ground cinnamon
- 200g caster sugar
- 3 eggs, beaten
- 1 tsp. vanilla
- 2 tsp. cinnamon
- 4 tbsp. chopped toasted walnuts
- 4 tbsp. caramel sauce
Whisk together the cream, milk, 200g caster sugar, eggs, vanilla and 2 tsp. cinnamon. Pour into an ice cream maker and churn according to manufacturer's instructions, or into a freezer-proof container. Freeze for 3-4 hours, stirring halfway through freezing, then take out of the freezer for 15 minutes before serving.
Meanwhile, combine crushed cookies with 1 tbsp. butter and bake for around 5 minutes in a 180C oven until toasted and golden. Set to one side. Heat the rest of the butter in a frying pan and add the apples, sugar and cinnamon. Cook until browned, softened and caramelised, around 10 minutes. Cool.
When the ice cream is ready, stir in the apples, oatmeal crumbs, walnuts and caramel sauce.