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Inspired by the impending Summer whilst witnessing Heston Blumenthal hurl an entire cherry pie into his creme anglaise on tv I thought – how hard could this be to create a pie-infused ice cream? The answer: NOT VERY. But perhaps I got lucky as this trial-and-error experiment came out pretttttty, pretty good.

Unfortunately the ice cream making process is nowhere near as exciting as Masterchef makes it out to be, no blast chiller means there’s a lot of time spent waiting so if you’re planning on having people over for an ice cream party I suggest you allow a day or two for everything to be prepared, lest you end up with a bowl of slushy, chunky custard. In the meantime however get your patient pants on and prepare a few garnishes like I have below.



1 cup milk

100 g sugar

2 egg yolks

1 medium sized apple pie (from your local bakery or frozen)

1 1/2 cup cream

1 tsp vanilla extract

2 tsp ground cinnamon

CARAMEL SAUCE (adapted from the Women’s Weekly Cooking Class Cookbook)

70 g butter

1/2 cup brown sugar

1/2 cup water

1 tbs golden syrup

1 tsp (heaped) cornflour

2 tbs cream


2 cups cornflakes

1/4 cup sugar

2 tbs corn syrup

For the icecream

1. Heat milk in a small saucepan while beating your egg yolks and sugar in a separate bowl. If the apple pie your using is frozen this is a good time to place it in the oven.

2. Once warmed, slowly pour the hot milk over the yolk/sugar mixture whilst stirring constantly. This is to temper your eggs.

3. Pour the mixture pack into the saucepan and heat, whilst stirring, until it becomes a thick custard. Ensure you do this slowly or you’ll end up with sugary scrambled eggs (eww).

4. Remove from heat and allow to cool for half an hour. Add the vanilla, cream and stir to combine. Crumble your pie into the mixture.

5. Put in the refrigerator to cool overnight, or at least 6 hours.

6. The following day strain your mixture to separate the creme anglaise from the apple pie pieces. With a fork, mash the leftover apple pie pieces into a very vague puree and combine once again with creme anglaise. This is entirely optional but I find the pieces of pie in the ice cream create a lovely texture.

7. Prepare in ice cream maker as per manufacturer’s instructions.


For the caramel sauce

1. Combine butter and sugar in a saucepan and stir over low heat until butter melts and sugar dissolves. Bring to bowl then reduce heat and simmer for 3 minutes.

2. Combine water, golden syrup and cornflour in a separate bowl. Add to brown sugar mixture and stir to combine. Bring to boil, reduce heat and summer for 2 minutes.

3. Remove from heat and stir in cream.


For the candied cornflakes

1. Combine sugar and corn syrup in a small saucepan and stir over low heat until combined and sugar has dissolved. Remove from heat and add cornflakes. Stir until cornflakes are completely covered in syrup and turn out onto baking paper and allow to dry. Once dried, break into shards as a lovely garnish.


For the assembly

1. With a warm ice cream scoop, place a few spoons of ice cream in adorable bowls. Top with generous servings of caramel sauce and adorn with candied cornflakes.

And here I was thinking “transeasonal” was a term only used to describe fashion.

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