Tuesday, 15 December 2015

ICE CREAM APPLE PIE...with salted caramel topping

for the base:
250 grams butternut snap biscuits, blitzed
75 grams butter, melted
1 teaspoon cinnamon

for the ice cream:
1 1/2 cups canned pie apples, pureed
1 x 600 ml bottles "coles" thickened cream*
1 can  "coles" condensed milk*
3 tablespoons sugar
1 tablespoon ground cinnamon

for the topping:
300 mls golden syrup
100 grams light brown sugar
75 grams butter
pinch of sea salt
150 mls thickened cream

line the bottom of a 25 cm springform tin with baking paper. lightly grease sides.

mix the biscuits, cinnamon and butter together until well combined.
press into bottom and halfway up the sides of the tin. refrigerate while making filling.

using an electric mixer and a large, deepish bowl,  beat the cream, condensed milk, cinnamon and sugar together
until thickened, about 5 minutes.

beat in apple until well combined.

spoon into biscuit base. cover top of tin with foil and place in freezer.
freeze for at least 4 hours.

put the syrup, sugar, salt  and butter into a large saucepan and let it melt over a low to medium heat,
before turning it up and boiling for 5 minutes, then turn off the heat.

add the cream and stir to mix into a sauce, then leave to cool.

once the sauce is cool, but not set, pour it over the ice cream , replace the foil
and return to the freezer. freeze until icecream is set.

when ready to serve, remove from the springform tin, and cut into wedges.

should you have any pie left over, return sides to springform tin,
cover with the foil and return to the freezer.

*I use the coles supermarket brand thickened cream because it beats up quicker.  the condensed mil can is also a bit bigger.

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