Snow White Apple Ice Cream from Spring in London
They use Snow White organic apples from Fern Verrow, a biodynamic Farm in Herefordshire in the UK.
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
Makes 1500ml ice cream
Serves 4-6 approx.
340ml double cream
265ml whole milk
½ tsp flaky sea salt
90g caster sugar
90g egg yolks
800g freshly squeezed apple juice
lemon juice
Method
To make the ice cream base, have ready a fine mesh sieve set over a heat-proof container.
Add the cream, milk, salt and sugar to a heavy-bottomed saucepan.
In a large and wide bowl, whisk the egg yolks until lightened in colour.
Temper the egg yolks with the hot cream, whisking constantly, then pour the mixture back in the saucepan.
Place the custard back on a low heat and cook, stirring constantly and scraping the bottom of the pot, until the custard reaches a temperature of 76°C. Immediately pass the custard through the sieve and into the container.
Place the container over a bowl of ice water and stir until cool to room temperature, then refrigerate overnight.
The following day, add the apple juice to the custard and taste for seasoning. Season with more sugar lightly and a generous squeeze of lemon.
Churn in an ice cream maker as per the manufacturer’s instructions, then transfer to the freezer for at least 2 hours before serving.
Serve a scoop of apple ice cream in a chilled bowl.
