Add the sugar, lemon juice and 1/2
cup of water to the apples and bring to the boil. Simmer for 20 minutes;
puree them with a fork. Whisk the egg yolks with 1/2 cup of cream and
add to the apple puree. Heat slowly and stir until the mixture thickens;
turn off the heat and allow to cool down. Beat the remaining cream and
mix it with the apple mixture.Freeze
for at least 4 hours, stir every hour, or use an electrical ice cream
maker.
For another apple ice cream recipe,
check out apple sorbet.
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Heat the milk with
75 gram sugar and the egg yolks au bain marie or in the microwave (30
seconds at the time, stir well in between) until the mixture gets hot
and thickens. Add the rest of the sugar and 1/2 cup of water to the
cranberries, bring to the boil, cook half an hour and puree this jam.
(Push it through a sieve if you don't like the pits.) Add it to the
milk-yolks mixture. Allow it to cool down. Whip the cream and add it
to the mixture. Freeze for at least 4 hours, stir every hour, or use
an electrical ice cream maker.
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