Cinnamon ice cream with baked apples
If you love cinnamon scrolls, this ice cream will be your new favourite. Served with baked apples and caramel sauce, this decadent dessert is sure to impress.
Note: + Cooling, 30 mins standing and 6 hours freezing time
- 3 cups (750ml) thickened cream
- 1 cup (250ml) milk
- 3 cinnamon sticks or quills
- 1 whole star anise
- 1/2 tsp vanilla bean paste
- 8 Coles Australian Free Range Egg yolks
- 2/3 cup (150g) caster sugar
- 4 Pink Lady apples
- 1/2 cup (70g) chopped pitted dates
- 2 gingernut biscuits, crushed
- 4 rosemary sprigs
- 1/2 cup (110g) brown sugar
- 1/2 cup (125ml) thickened cream
- 1/2 cup (125ml) apple juice
- 1/2 tsp ground cinnamon
Combine the cream, milk, cinnamon, star anise and vanilla in a large saucepan over medium heat. Bring to a simmer. Remove from heat and set aside for 30 mins to develop the flavours.
Use an electric mixer to beat the egg yolks and sugar in a bowl until very pale and thick. Gradually add cream mixture, whisking well after each addition. Whisk until well combined. Transfer to a clean saucepan. Place over low heat. Cook, stirring with a wooden spoon, for 8-10 mins or until the mixture thickens and coats the back of the spoon (see tip, p139). Set aside to cool.
Strain egg yolk mixture through a fine sieve into a shallow metal container. Cover with foil and place in the freezer for 3 hours or until firm.
Use a metal spoon to roughly break up the ice cream. Transfer to a food processor and process until smooth. Return to the metal container and cover with foil. Place in the freezer for 3 hours or until firm.
To make the baked apples, preheat oven to 180°C. Line a baking tray with baking paper. Use an apple corer or a small sharp knife to core apples. Place on lined tray. Combine the date and biscuit in a small bowl. Spoon evenly among the apple cavities. Top with rosemary sprigs. Bake for 45 mins or until the apples are tender.
Meanwhile, to make the caramel sauce, combine sugar, cream, apple juice and cinnamon in a clean saucepan over medium heat. Cook, stirring, for 2 mins or until the sugar dissolves. Increase heat to high and bring to the boil. Cook, stirring occasionally, for 5 mins or until sauce thickens. Set aside to cool.
Place apples on serving plates. Top each apple with a scoop of ice cream. Drizzle with the caramel sauce and serve immediately.