Apple and Pistachio Crumble Ice Cream (GF)
Makes: 6 Ice Cream Portions
I love the flavour combination of apples and the nutty crunch from the pistachio nuts. We have enjoyed these as a treat by big kids and little one’s too! Great for children’s parties too as they can be made in advance. Why not try serving in a chocolate cup to make a funky, entirely edible dessert? WARNING:Things may get messy!
2 cooking apples, peeled, cored and diced
Dash of water
1 teaspoon soft brown sugar, heaped
225ml / 8fl oz full fat milk, warm
140g / 5oz caster sugar
1 vanilla pod, split lengthways
500ml / 18fl oz double cream
5 large egg yolks
1 teaspoon vanilla extract
110g / 4oz unsalted pistachio nuts, husked and roughly chopped
1. In a small pan place the chopped apples, a dash of water and a heaped teaspoon of soft brown sugar. Simmer over a low heat until soft and starting to break down, then set to one side to cool.
2. Next warm the milk and caster sugar in another small pan, add the vanilla pod and seeds, then remove from the heat once the caster sugar has dissolved and leave to permeate for 1 hour.
3. Place a 2 litre bowl in a large mixing bowl 1/3 filled with cold water and ice and pour the double cream into the inner bowl.
4. Add the egg yolks to the milk mixture and stir over a low heat, stirring until it has formed a custard consistency and glazes the spatula. Pour through the sieve into the double cream and stir until evenly blended, then allow to cool. Next add the vanilla extract, chopped pistachio nuts and cooled apple pulp. Stir until it is evenly combined then place in the freezer for at least 45 minutes.
5. As the ice cream begins to freeze whisk with a hand-held whisk until it breaks up the frozen areas. Repeat this every hour for the next 3 hours or until the ice cream is firm. Serve in the chocolate cups.
Chocolate Cup Method:
250g / 9oz gluten-free plain chocolate
6 silicone cupcake moulds
Melt the chocolate in a bowl over hot water. Using a pastry brush coat the silicone cases with the chocolate until evenly coated and transfer to the freezer. Once frozen repeat the process until the chocolate is thick enough that you feel it will not break.