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delicious apple crumble/pie ice cream

Apple Crumble Ice Cream

Author Domestic Gothess



  • About 550g tart apples (19.5oz) unprepared weight, bramleys are best
  • 25 g ((2 tbsp)) butter
  • 50 g ((1/4 cup + 1 tsp)) light brown soft sugar
  • 1/2 tsp cinnamon


  • 300 ml (1 + 1/4 cups) double cream
  • 300 ml (1 + 1/4 cups) full fat milk
  • 120 g (1/2 cup + 2tbsp) caster sugar
  • 6 egg yolks
  • 1 tsp vanilla extract
  • pinch salt


  • 120 g (1 cup) plain flour
  • 65 g (1/4 cup) butter
  • 65 g (1/3 cup) sugar


  1. Peel, core and dice the apples. Place in a pan along with the butter, sugar, cinnamon and a splash of water. Simmer for about 10-15 minutes until the apples are very soft. You can add a bit more water if needed but it should be fairly dry. Use a stick blender to puree the cooked apples until they are completely smooth. Cover and set aside.
  2. Pour the cream into a large bowl and set a fine mesh sieve over the top. Heat the milk and sugar together in a saucepan until just coming up to the boil.
  3. Meanwhile, whisk together the egg yolks in a heatproof bowl. Gradually pour the hot milk into the egg yolks, whisking constantly. Pour the mixture back into the pan.
  4. Cook over a low heat, stirring constantly until the custard has thickened, don't allow it to get too hot or it will scramble. Pour the custard through the sieve into the cream and whisk together. Whisk in the vanilla, salt and apple puree. Cover and refrigerate until completely cold.
  5. While the custard is chilling make the crumble. Preheat the oven to 190C/375F/gas mark 5. Place the flour in a bowl and rub in the butter using your fingertips until it resembles wet sand. Stir in the sugar.
  6. Spread the mixture out in a thin layer on a baking tray, press it down gently but don't pack it too firmly together. Bake for 10-15 minutes until golden then remove from the oven and leave to cool.
  7. Churn the chilled custard in an ice cream machine according to the manufacturers instructions. About a minute before it has finished churning add most of the crumble, breaking up any larger pieces.
  8. Transfer the ice cream to a lidded container, scatter over the remaining crumble and freeze until firm.