Apple and Raisin Ice Cream with Cinnamon Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About


For the ice cream

  • 4 egg yolks
  • 2 oz. (50 g.) castor sugar


To make the ice cream, whisk together the egg yolks and sugar in a heavy pan. Heat the cream to simmering and slowly pour onto the egg mixture, whisking constantly. Cook over a medium heat until the custard coats the back of a spoon, whisking all the time. Do not boil. Remove from heat and cool.

Place the apples in a heavy pan, add the juice and rind of the orange, the castor sugar and