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Delicious Apple Ice Cream
Preparation Time: 10 Minutes
Freezing Time: 4 – 5 Hours
Serves: 4 – 6
- 100 ml milk
- 500 ml fresh cream
- 2 teaspoons (10 ml) vanilla extract
- 4 large egg yolks
- 60 g castor sugar
- 4 tablespoons (60 ml) crème fraîche (cultured cream)
- 2 apples, peeled & cored, coursely grated
- 1 tablespoon (15 ml) lemon juice
- Place the milk, cream and vanilla in a heavy-bottomed pot and bring to steaming point (just before boiling).
- Meanwhile, whisk the egg yolks and sugar in a mixing bowl until light and creamy. Pour the steaming milk into the egg mixture, while whisking well.
- Wash the pot, then pour the cream mixture through a sieve back into the pot. Place over a low to medium heat, stirring continuously until it starts to thicken. It must not boil or it will curdle.
- When it is thick enough to coat the back of a spoon, remove from the heat and leave to cool for an hour before whisking in the crème fraî
- Pour the cooled mixture into a plastic container with a lid and place in the freezer. After an hour, take it out and whisk it using a hand whisk. Repeat this process 4 times at 30-minute intervals, adding the apple (grate the apple, then toss it with the lemon juice to prevent browning) when the ice cream is beginning to firm.
- When firm, scoop and serve.