Time to celebrate in the Candy household because folks,I finally got myself an ice cream machine! Forget the semifreddos for now, it’s all going to be perfectly creamy magic from here on out. So brace yourselves and board up your windows, because it’s gonna rain a whole lot of frozen desserts in this joint!
Ben and Jerry’s, kiss my chunky monkey!
Ok, so Candy Land isn’t going to pose any threat to the conglomerates of ice creamery (…..yet), but seriously, I’m so excited, my pants could explode.
Formalities first – my new toy is currently dubbed The Churn Master. Yep, it’s brilliantly original (that is, until a new sexier name can be concocted). And the most important thing was that it needed a big opening show.
Remember in my last post, I mentioned a forthcoming recipe that was going to be pure cinnamon love? Well, this is it! The first ice cream in the land of Citrus and Candy and it’s one that I’ve always wanted to make – Apple Crumble Ice Cream. Winter’s favourite dessert meets essential Summer treat; it’s a seasonal clash of delicious proportions.
If this heady spice rocks your socks then this is your aphrodisiac – an ice cream of epic cinnamon magic entwined with ribbons of caramel apples and topped off with what is probably the best damn tasting crumble I’ve ever had. Seriously. I don’t think I can make crumble any other way again and I believe this must be re-released in awesome cookie form pronto.
And just to show how much I love this spice, I have a habit of drying used cinnamons sticks just so I can reuse it as tasty ice cream ‘spoons’ (in other words, as primitive hoes). Glam! Very glam!
No doubt you’d probably want to demolish this quickly, but can I suggest that you leave this ice cream for a day or two (be strong, you can do it!) because that crunchy crumble topping will soften, resulting in a kind of cookies ‘n’ cream moment… but better. It was such a killer flavour to christen my new machine with and it’s the perfect launching pad in my bid to world (ice cream) domination.
Apple Crumble Ice cream
(Makes about 1 litre – recipe adapted from Gourmet Traveller)
500ml pouring cream
2.5 cinnamon quills (I added an extra 1/2 tsp of ground cinnamon but adjust to your taste)
4 egg yolks
60g caster sugar
35g brown sugar
In a pot over medium flame, heat the cream, milk, cinnamon quills and ground cinnamon (if using) together to a low boil, while stirring constantly to prevent the milk from scorching on the bottom. Once bubbles start to form on the edges of the cream mixture, remove from heat and set aside for 10 minutes for it to infuse.
Whisk the egg yolks with the sugars until pale and thickened. While continuously whisking, pour in the cream mixture in a slow, steady stream. Tip the whole mixture back into the pan over low heat and cook, stirring constantly, until it coats the back of the spoon thickly.
Strain into a container and cool completely, preferably overnight in the fridge.
Spiced Caramel Apple
45ml sweet wine (replace with apple juice if you prefer it non-alcoholic)
120g caster sugar
60ml pouring cream
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
2 large apples – peeled, cored and diced into 1cm cubes (granny smith, golden delicious or braeburn)
Place 30ml of the sweet wine, water and sugar in a heavy based pan over low heat and stir constantly until sugar has dissolved.
Increase heat to med-high and bring to a boil and cook for 5 minutes or until a deep golden colour.
Immediately pour in the cream and butter (careful it might spit!) and stir together until combined. Stir in the spices.
Add apples, stir to coat in the caramel and cook over medium for 5 minutes until fruit is tender. Add the remaining 15ml of sweet wine, stir to combine and remove from heat to cool completely. The liquid will thicken upon cooling.
80g self raising flour
70g brown sugar
70g hazelnut meal (aka ground hazelnuts)
1 tsp ground cinnamon
50g butter, cold and chopped
Preheat oven to 180°C. Mix all the dry ingredients in a bowl by hand until fully mixed. Add butter and using your fingertips, rub butter into the flour mixture until it resembles coarse breadcrumbs (there should still be good sized clumps in it).
Lay it all out on a tray lined with baking paper and bake for 15-20 minutes. Check it halfway through to make sure the bottom isn’t browning too fast. You’ll might have to mix it around if you have a temperamental oven like I do to ensure even baking and browning.
Remove from oven and allow to cool completely. Break up any large chunks.
To assemble ice cream
Strain the chilled cream mixture into your ice cream machine and churn according to your manufacturer’s instructions. When ready and thick, spoon the ice cream out into a container and add half to 2/3 of the caramel apple. Mix through the ice cream loosely to form ripples. Top off with some crumble and freeze overnight.