Name: Apple ice-cream
Prep time: 40 min
Total time: 40 min
Ingredients: 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

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

Makes 1 Litre

Prep

40M

Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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