I mentioned this recipe to some UK etsians yesterday and was a little surprised at the number of requests for the recipe. Therefore, a blog post shares it with the most people so here we go.
Makes 2 litres
340g grated Granny Smith Apple
1 teaspoon ground cinnamon
1 tablespoon finely grated lemon peel
1 tablespoon lemon juice (this stops the apple going brown)
2 egg yolks, extra
1 teaspoon vanilla extract
220g caster sugar
500ml double cream or whipping cream (the original recipe calls for single cream but then tells you to whip it which doesn't work - trust me!)
150g plain flour
75g caster sugar
80g butter, melted
Combine the apple, cinnamon, lemon peel and juice in a non-metallic bowl. Set aside. Place the eggs, extra yolks, vanilla and sugar in a heat proof bowl. Place over a suacepan of simmering water and using a hand-held electric mixer, beat for 6-8 minutes or until think and pale. Remove from the heat, set aside and allow to cool slightly. Whisk the cream until stiff peaks form. Gently fold in the egg mixture until combined (a metal spoon is best here so you don't knock all the air out), then fold in the apple mixture. Pour into a 2l capacity metal tin and freeze for six hours or overnight. Preheat oven to 180 degrees centigrade/Gas mark 4. To make the crumble, place the flour, sugar and butter in a bowl and mix Spread out on a baking tray and bake for 15 minutes or until golden. Set aside to cool. Scoop semifreddo into waffle cones and coat with crumble to serve.
I mixed the apple with the crumble and put it in in lumps kind of like Ben and Jerry's so you get lumps of crumble mix and it worked quite well I thought. It certainly tasted like ice cream!!