Apple and Raisin Ice Cream with Cinnamon Sauce

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About

Chef/proprietor Stephen Bull


For the ice cream

  • 4 egg yolks
  • 2 oz. (50 g.) castor sugar
  • ½ pint (275 ml.) single cream

For the apple mixture

  • lb. (675 g.) Bramleys, peeled, cored and roughly chopped
  • juice and grated rind 1 orange
  • 2 oz. (50 g.) castor sugar
  • Calvados or cider
  • 2 oz. (50 g.) raisins

For the sauce

  • 4 tablespoons golden syrup
  • 2 sticks cinnamon
  • 2 cloves
  • ½" lemon peel
  • lemon juice


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 cook over a low heat until the apples form a dryish purée. While they are cooking, heat some Calvados or cider and soak the raisins in it until plump. When the purée and raisins have cooled, combine with the custard and freeze for 4 hours. Remove once or twice as the mixture solidifies and mix well.

Make the sauce by heating the golden syrup in ½ pint (275 ml.) water. Infuse the resulting mixture with the cinnamon, cloves and the lemon peel. Reduce over gentle heat for about 20 minutes, add a few drops of lemon juice, strain and cool.