2largeapples, peeled, cored and cut into medium sized chunks
1tbspcinnamon
50gramssoft light brown sugar
Crumble
200gramsplain flour
75gramsbutterroom temperature
50gramssoft light brown sugar
Ice Cream Base
500mlheavy whipping cream
1can (300ml)condensed milk
1tbspbourbon
Instructions
Apple Pie Filling
To make the apple pie filling, add the chopped apples to a saucepan along with the brown sugar and cinnamon. Cook for 10-15 minutes on a medium heat, stirring well every few minutes until soft and cooked. Allow to cool.
Crumble
Preheat oven to 170°c.
In a small bowl, combine the flour, sugar and butter by hand, rubbing together the ingredients until it resembles chunky breadcrumbs.
Lay the crumble out on a baking sheet in a single layer and bake for 10- 15 minutes, making sure to check every 5 minutes. Allow to cool.
Ice cream mix
Whisk the heavy cream to firm peaks (Till it's thick and holds shape). Add in condensed milk and bourbon and whisk again.
Fold in the apple pie filling and crumble, holding back just a little of each. Pour into a freezable container, a pound loaf tin is perfect. Top with the remaining crumble and apple pie filling and freeze for at least 4 hours until fully frozen.
Keyword Apple, Autumnal recipe, Cinnamon, Crumble, Easy Ice cream recipe, Fast ice cream recipe, Ice cream, No churn ice cream, No ice cream machine recipe, Quick recipe