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CUSTARD: Pour the milk and cream into a small pan and bring just to the boil.
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Meanwhile, whisk the egg yolks and (2/3 cup) caster sugar together in a bowl, until pale and creamy.
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3
Gradually stir the hot milk and cream mixture into the yolk mixture.
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4
Return to the pan over a low heat and cook, stirring, until it's thick enough to lightly coat the back of a wooden spoon.
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Stir in the vanilla extract, then set aside to cool.
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Chill overnight this will speed up the freezing process.
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APPLE ADDITION: The next day, core and peel the apples and cut into fine cubes.
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Melt the (1 3/4 tbs) butter in a large, heavy-based frying pan, add the (1/4 cup) granulated sugar and cook over a medium heat until it resembles a toffee-colored sauce.
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Add the chopped apples and cook for 5-7 minutes or until the fruit is tender but not falling apart.
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Check the sweetness: it needs to be a little tart but add more sugar if needed.
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Set aside to cool.
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12
CRUMBLE: Preheat the oven to 190C/gas 5/375F Sift the plain flour and a pinch of salt into a bowl, add the chilled butter and rub in until it resembles crumbs.
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Add the sugar and work the mixture between your fingers until it starts to clump together.
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Spread over a large baking tray and bake in the oven for 10 minutes or until the crumble is golden brown in color.
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Set aside to cool.
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ICE CREAM: To make the ice cream, churn the custard in an ice cream maker until nearly firm.
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Add the cooked apple mixture and baked crumble pieces, churn to lightly mix through, then serve straightaway.
