Apple and caramelised salted nuts ice cream

The freezer situation in our house has caused a few arguments. We have a small apartment and therefore a small fridge-freezer.

I am completely in control of all food related things in our household: the planning, shopping and making. Not because the husband is not interested, but because I take so much enjoyment out of it, and he obviously does not mind.

Testing recipes for the blog means a lot of non-photographic worthy creations, but still edible. I hate to throw anything away, my husband knows this and to be honest he is often in a bit of awe about it. But having to create new dishes with leftovers is something that gets my creative juices flowing.

This week, sick of seeing so many apples sitting in the fruit bowl, I started to panic that they would go off soon as the two of us would not be able to eat it all. I don’t eat apples, but am drawn to them when they are in a dessert.

I first tried appleasauce as a substitute for butter on this banana loaf cake, and feel in love with the power of applesauce. I decided to have add this magic ingredient to ice cream, and I am so glad I did.

Apple and caramelised salted nuts ice cream (No churn)

300ml double cream

125g condensed milk

4 bramley apples 

1 cup roasted salted mixed nuts

1/4 cup sugar

1 tbsp butter

1. Peel and core apples, chop them and add 100ml of water. Cook on low heat until apples are soft. Blend in a food processor and let it cool

2. Add sugar and butter to a pan, until butter is melted and combined with sugar. Add chopped nuts and stir constantly for 3 minutes. Place coated nuts on a sheet of greaseproof paper and set aside

3. Whisk the double cream until stiff then fold in the condensed milk

4. Next fold in the apple puree and the nuts. Freeze overnight.