• 4 egg yolks
  • 100g sugar
  • 200g apple puree
  • 100ml double cream
  • 50ml milk


  1. Add the sugar and 1 tbsp water to a pan.
  2. Heat the sugar to the soft ball stage, i.e. until it is bubbling thickly but there is no change in colour.
  3. Whisk the egg yolks until fluffy and pale in colour.
  4. Pour the hot sugar slowly over eggs, whisking all the time.
  5. Keep whisking for about 10 minutes until the bowl feels cold.
  6. In a separate bowl, whisk together the cream and milk until thick.
  7. Mix the apple puree into the cream and milk.
  8. Fold the egg and sugar mixture gently into the cream, milk and apple puree.
  9. Pour the mixture into your desired mould.
  10. Tap the mould gently on the worktop to remove any air pockets then freeze until required.