Apple and Calvados Ice-Cream Slice
This is basically a parfait, a set ice-cream served in a slice. For a dinner party serve with half a baked apple and a touch of butterscotch sauce for that hot, warm and cold dish.
Preparation time: 25 minutes plus freezing time Quantity: makes 8 portions Cooking time: 4 - 5 minutes
Ingredients
Apple Puree -
3 sharp eating apples
2 tablespoons water
1 dessert spoon of sugar from below
Ice-Cream Slice Mix -
150 g / 6 oz caster sugar
50 ml / 3 tablespoons water (cold)
8 egg yolks - medium or large
375 - 400 ml / 1 carton double cream
4 tablespoons calvados
Variations -
replace the apples and calvados with
pear and snaps
Method
First puree the apples -
- Peel, core and dice the apples
- Place in a saucepan with the water and sugar
- Cook on a low heat for 4 - 5 minutes until the apples are soft and cooked
- Mash to a puree
For the Slice -
- Boil the remaining sugar with the water for 3 - 4 minutes to make a syrup (softball)
- Meanwhile whisk the egg yolks until light and frothy
- Whip the cream to soft peaks
- Add the syrup to the egg yolks, gently mixing in
- Gently still, fold the whipped cream in to the egg yolk mix
- Stir in the liqueur and the puree
- Spoon in to a lined 2lb. loaf tin or equivalent container
- Freeze overnight
- Remove 15 minutes before slicing with a hot sharp knife and serve