Dutch apple ice
By: Miriam PoluninServes: 4
IT is almost 20 years since I first made this apple and cinnamon ice after tasting it at Langan's Brasserie. It's a primitive recipe for people with no ice cream maker, and I think it does give an intensely apple-y flavour. I made it last week in Ireland with windfall James Grieves and our own honey.
450g eating apples
1 tsp gelatine
juice of 0.5 lemon
1 - 2 tbsp honey, to taste
1 tsp ground cinnamon
25g sultanas, washed
150ml plain low fat yoghurt
Turn freezer to coldest setting.
Peel, core and chop the apples, covered tightly.
Cook apples gently in the water with the cloves until just tender.
Remove the cloves, purée apples, adding gelatine, lemon juice, cinnamon and honey to taste. Make sure the gelatine is thoroughly dissolved.
Allow mixture to cool. When tepid, stir in the yoghurt.
Pour mix into plastic container and put in the freezer.
When lightly frozen, about two hours, beat to break down any ice crystals. Return to freezer for at least another hour.
About l hour before using, transfer to refrigerator.
Serve scoops with garnish of fresh fruit, mint or some extra cinnamon.
© recipe copyright 2001 Miriam Polunin