Apple ice cream with toasted cobnuts and caramel sauce

Apple ice cream with toasted cobnuts and caramel sauce

By
From
My Favourite Ingredients
Serves
4
Photographer
Jason Lowe

I love the idea of apple ice cream, but many times I’ve been disappointed with the outcome, which often seems to taste a little too much like baby food for my liking. Determined to come up with an ice cream that tasted very clearly of apple with a clean, slightly lemony bite, I started experimenting. This is the result…I think it’s quite good really.

Ingredients

Quantity Ingredient
5 cox’s or russet apples, (or ideally a mixture of the two)
1 lemon, juiced
30ml apple brandy, (or Cognac)
150g caster sugar
160ml double cream

Caramel sauce

Quantity Ingredient
250g golden caster sugar
125ml water
pinch sea salt
250ml double cream

To serve

Quantity Ingredient
10 cobnuts

Method

  1. Peel, quarter and core the apples, then chop them into small pieces. Put into a blender with the lemon juice and whiz until smooth. Pour in the brandy, add the sugar and blend again. Now pour in the cream and process briefly to combine the mixture. Taste – it should be sweet and boozy, but with a sharp, clean apple finish. Pour into an ice-cream maker and churn until thickened and set, following the manufacturer’s instructions.
  2. Preheat the oven to 180°C. Place the cobnuts on a baking tray and roast in the oven for about 6 minutes until golden. Tip onto a board and allow to cool, then chop roughly.
  3. To make the caramel sauce, put the sugar and water into a small heavy-based saucepan over a low heat to dissolve the sugar, stirring once. When dissolved, turn the heat up to medium and cook without stirring to a rich dark caramel – this may take up to 10 minutes.
  4. As the caramel begins to turn golden brown, watch it carefully as it can burn quickly, but take it to a deep mahogany colour (under-cooked caramel tastes insipid). Add the salt and remove from the heat. Immediately pour in the cream – standing well back and protecting your hand with an oven cloth as it tends to splutter. Once it has settled down, return to the heat and cook over a low heat, stirring with a wooden spoon, for a minute or so. Remove from the heat and allow to cool.
  5. To serve, scoop the ice cream into bowls, spoon over a little caramel sauce and sprinkle with the toasted nuts. Serve immediately.
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