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| Photo: Apple Ice Cream Recipe |
Ingredients
500 g (18 oz) desert apples, peeled, cored and chopped
2 tbsp of lemon juice
1/3 cup (75 g) 3oz sugar
1 pinch cinnamon
2 tsp redcurrant jelly
284 ml carton whipping cream
Fresh mint and apple slices to serve (optional)
Preparation Method
Place the apples in a pan with the lemon juice and sugar and cook gently, keeping covered, for 5-6 minutes, until soft.
Beat in the cinnamon and redcurrant jelly and leave to cool. Whip the cream until fairly thick, and then fold it into the apple purée.
Pour into a plastic container, cover and freeze for 30 minutes.
Give the ice creams a stir and refreeze for a further 4 - 5 hours, or until completely frozen.
Decorate with Fresh mint and sliced apple before serving.
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