Caramelised Apple and Apple Sauce Ice Cream

Taken from The Vegan Ice-Cream Bible

INGREDIENTS
Apple sauce
180g apples
40g dextrose
60g sugar
1g stabiliser
10g light agave syrup
10g lemon juice
1g ground cinnamon

Ice Cream
200g apples
50g vegan butter or margarine
10g bourbon vanilla sugar
70g sugar
100g dextrose
1.8g salt
1.6g stabiliser
350ml soya drink
300g neutral-tasting plant based cream
40g light agave syrup
2g ground cinnamon

Tip: the flavour of this ice cream can be wonderfully enriched by adding 1g of tonka bean.

METHOD

1. To make the apple sauce, peel, core and cut the apples into small cubes. Mix the dextrose with the sugar and stabiliser.
2. In a frying pan, caramelise the apple pieces with the sugar mixture and agave syrup. Stir constantly to keep the apple pieces from going too dark or burning. deglaze the pan with the lemon juice and simmer gently for a few more minutes. Season with cinnamon.
3. For the ice cream, peel, core and cut the apples into bite-sized pieces and weigh out 200g. Put the apple pieces into a frying pan with the butter and vanilla sugar and sauté over a medium heat until they soften and caramelise slightly. Stir constantly to keep the apple from turning too dark or burning.
4.  Combine the sugar and dextrose in a pan (2-litre capacity). Use letter scales to weigh out the salt and stabiliser and add to the pan. Stir everything with a whisk.
5. Add the soya drink and cream to the dry ingredients and stir briskly with a whisk to stop lumps forming.
6. Add the soft apple pieces, agave syrup and cinnamon and then blend the mixture with a hand held blender or jug blender until smooth.
7. Fill the ice cream maker with the mixture and churn according to the manufacturer’s instructions. After taking the ice cream out of the machine, fold in the apple sauce.
8. Transfer the ice cream to a pre-chilled, airtight container and freeze overnight at a temperature of at least -18°C.

Serving temperature: -15 degrees C, the ice cream can be thawed for a few minutes at room temperature.