makes
1.5 L
prep
15 minutes
cook
15 minutes
difficulty
Mid
makes
1.5 L
serves
preparation
15
minutes
cooking
15
minutes
difficulty
Mid
level
Ingredients
- 2 medium Fuji apples, peeled, cored and cut into eighths
- 80 g rapadura sugar
- 150 ml Calvados
- 1 litre milk
- 200 ml pouring cream
- 200 g raw caster sugar
- 1 vanilla bean, split and seeds scraped
- 2 fresh bay leaves
- 1 tsp coriander seeds, roasted and roughly pounded
- 5 egg yolks
- river salt, to season
Resting time overnight
Freezing time 30 minutes
Instructions
To caramelise the Fujis you will need a heavy-based saucepan large enough to fit the apple in one layer. Sprinkle half the rapadura sugar over the base of the saucepan while it is off the heat. Place the saucepan over a medium heat, until the sugar begins to melt and darken. Once the sugar starts to smoke and burn, gently add the apple and a good pinch of salt and give the pan a little jiggle. Sprinkle over the remaining rapadura sugar, heat for 1 minute, then sprinkle over one-third of the Calvados.
Stir well, reduce heat to low and cover with a lid. Check the apple every known and then. If it starts to get too dry, add a little water.
Cook for 8–10 minutes, until apple is nice and dark and a little soft. There should be very little liquid left.
Use a potato masher to break down the apple into small pieces but not completely smooth. Remove from the pan, allow to cool and then transfer to the fridge until you are ready to churn.
To make the ice-cream base, place the milk, cream, half the caster sugar and the aromatics into a saucepan and place over a medium heat to warm, whisking to combine. Allow to come just to the boil and then remove from the heat.
Whisk the remaining caster sugar and egg yolks in a stand mixer until pale, fluffy and doubled in size. Turn the mixer down to low and slowly pour in half of the milk mixture. Once combined, transfer this mixture back into the saucepan with the remaining milk. Cook slowly over a low heat, stirring constantly with a large spoon, for about 5 minutes, until the custard coats the back of the spoon and you can draw your finger across it, forming a line that stays there. It should also look slightly thicker and custard-like.
Pour the ice-cream base into a container, allow to cool, whisk the remaining Calvados into the mixture, then rest in the fridge overnight.
Using a fine strainer, strain the ice-cream base, pour into an ice-cream maker and churn. When the base is very nearly ready, add the caramelised apple mixture and churn for another 5 minutes.
Eat immediately or store in the freezer.
Note
• You can churn your ice-cream on the day you make your base but there is something to be said for giving it an overnight rest.
Photography by Sharyn Cairns. Styling by Deborah Kaloper. Food preparation by Emma Warren. Creative concept by Lou Fay.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
