Cinnamon ice cream with baked apples

STEP 1

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.

STEP 2

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.

STEP 3

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.

STEP 4

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.

STEP 5

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.

STEP 6

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.

STEP 7

Place apples on serving plates. Top each apple with a scoop of ice cream. Drizzle with the caramel sauce and serve immediately.