With the hot weather coming, the last thing you really want to do is bake or cook in a hot kitchen. So this month’s recipe is one to keep you cool. The red-currant jelly isn’t what I would have thought to add to this recipe, but it works. So make your Apple Ice Cream and spend the day at the beach or anywhere that you can stay cool, enjoy. This recipe serves around six people.
Apple Ice Cream
Ingredients
500 g (18 oz) desert apples, peeled, cored and chopped
2 tbsp lemon juice
1/3 cup (75 g) 3oz sugar
pinch cinnamon
2 tsp red-currant jelly
284 ml carton whipping cream
fresh mint and apple slices to serve (optional)
Instructions
1. Place the apples in a pan with the lemon juice and sugar and cook gently, keeping covered, for 5-6 minutes, until soft.
2. Beat in the cinnamon and red-currant jelly and leave to cool.
3. Whip the cream until fairly thick, then fold it into the apple purée.
4. Pour into a plastic container, cover and freeze for 30 minutes.
5. Give the ice cream a stir and refreeze for a further 4-5 hours, or until completely frozen.
6. Decorate with fresh mint and sliced apple before serving.