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“Posted for ZWT6 - Great Britain. I found this on a British TV stations website listing recipes they've made on their show. This sounds so perfect and I can't wait to try out my new ice cream maker and use this recipe. I hope you enjoy it too. I understand that double-cream is a British ingredient that is very difficult to find in the US. Various sites say that heavy whipping cream may be used as a replacement - there may be a slight change in the richness of the ice cream but not enough to ruin the recipe. I hope they are correct. Cooking time =chilling/churning time also. Best served immediately!”
14hrs 30mins

Ingredients Nutrition

  • Custard
  • 300 ml full-cream milk (1 1/4 cups whole milk in the US)
  • 284 ml double cream (1 1/5 cups heavy whipping cream in the US)
  • 5 large egg yolks
  • 120 g caster sugar (2/3 cup finely granulated sugar in US)
  • 2 teaspoons vanilla extract
  • Apple Addition
  • 2 bramley apples (about 500g/1 lb in total, good quality baking apple can be used if you can't find Bramley's)
  • 25 g unsalted butter (1 3/4 tbs US)
  • 50 g granulated sugar, to taste (1/4 cup US)
  • Crumble
  • 75 g plain flour (3/4 cup US)
  • 1 pinch salt
  • 50 g butter, chilled and cubed (3 1/2 tbs US)
  • 50 g caster sugar (4 tbs finely granulated sugar in US)


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

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