Apple ice-cream

Enjoy the cool, fruity flavours of fresh apple swirled throughout creamy vanilla custard - absolutely perfect for an afternoon treat.

  • 40 mins preparation
  • Makes 1 Litre
  • Print


Apple ice-cream
  • 2 small (260g) pink lady apples, peeled, cored, diced
  • 1 cup (220g) caster sugar
  • 300 millilitre thickened cream
  • 4 eggs, seperated
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoon mint leaves
  • 1 tablespoon white sugar
  • 1/4 cup (60ml) water


Apple ice-cream
  • 1
    Combine apples, 2 tablespoons of the caster sugar and water into a medium saucepan. Cook, covered, over low-medium heat until very soft. Cool.
  • 2
    Whip cream in bowl until soft peaks form.
  • 3
    Beat yolks with half a cup of caster sugar in a small bowl with an electric mixer until pale and thick. Fold into the whipped cream.
  • 4
    Beat the egg whites and remaining caster sugar in a clean, small bowl with an electric mixer until stiff peaks form. Fold into cream mixture, then fold in the cooled apple puree and cinnamon. Pour into a freezer-proof container, cover and freeze overnight.
  • 5
    Finely chop mint and sugar together and sprinkle over ice-cream.


Not suitable to microwave.

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