Pink Lady apple and toffee ripple ice cream with crumble sprinkles

Posted on: 07 August 2013 by 50connect editorial

Deliciously simple dessert recipe featuring Pink Lady apples

Pink lady apple and toffe ripple ice cream

The sweet, tangy taste of Pink Lady apples adds a new dimension to desserts. This recipe brings out teh very best of this delicious fruit. Why not give it a try?

Makes: about half a litre of ice cream/ Serves 4-6

Preparation time: 30 minutes

Cooking time: 25 minutes plus churning and freezing


  • 300ml double cream
  • 200ml whole milk
  • 1 tsp good quality vanilla extract
  • 125g caster sugar
  • 5 egg yolks
  • 2 large or 3 medium Pink Lady apples, cored & finely chopped
  • Juice of ½ a lemon
  • 1 tbsp caster sugar
  • ½ tsp mixed spice
  • 5 tbsp toffee caramel sauce (dulce de leche), or caramelized condensed milk (Nestle make it in a tin)


For the crumble sprinkles:

  • 50g butter, cut into little cubes
  • 40g self raising flour
  • 40g rolled oats
  • 40g caster sugar
  • 1 tsp mixed spice



Begin by making the custard base for the ice cream. Into a heavy based saucepan add the cream, milk and vanilla extract and bring gently up to a simmer.

In a mixing bowl, whisk together the caster sugar and egg yolks until well combined. Pour over the hot milk, stirring constantly until completely mixed.

Wash and dry the pan then pour the uncooked custard back in. Set over a low heat and cooking, stirring almost constantly to dissipate the heat evenly, until the custard thickens to the consistency of double cream. This will take 10-15 minutes.

Pour the cooked custard into a wide shallow bowl to speed up cooling and press a layer of cling film down on the surface to prevent a skin forming.

Heat the oven to 180°C. Make the crumble crumbs by lightly rubbing the butter and flour together between your fingers and thumbs until it resembles rough breadcrumbs. Stir through the oats, caster sugar and mixed spice and pour into a baking dish - you want the spread out crumbs to a depth of about 5mm. Bake for 15 minutes, then remove and stir to break up before baking for another 10-15 minutes until the crumbs are golden and crisp. Set aside.

Whilst the crumble is cooking, spread out the diced apple in another baking dish. Squeeze over the lemon and toss in the caster sugar and mixed spice. Cover with foil and bake above the crumble for about 20 minutes until the apple is soft but still holding its shape. Allow to cool completely.

Once cold, churn the custard in an ice cream machine until frozen. Fold through the cold apple pieces and swirl through the caramel sauce. Pour into a container with a lid and freeze until firm - an hour or more depending on the efficiency of your ice cream maker.

Remove the ice cream from the freezer 30 minutes before you want to serve to allow it time to soften a little. Serve scoops of the ice cream with a few crumble sprinkles scattered over the top. Pass around the rest of the sprinkles for people to help themselves.

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