For the ice cream
- 600ml double cream
- 200ml whole or semi-skimmed milk
- 1 tsp vanilla bean paste or vanilla extract
- 8 large egg yolks, beaten
- 140g caster sugar
- 1 1/2 tsp ground cinnamon
- 100g stem ginger in syrup, finely grated or chopped
For the samosas
- 6 eating apples, peeled, cored and chopped into small chunks
- 2 tbsp lemon juice
- 100g sultanas
- 60g light muscovado or caster sugar
- 1 tsp nutmeg, ground or freshly grated
- 8 sheets filo pastry
- Vegetable oil for shallow frying
- Icing sugar for sprinkling
For the ice cream
- Put the double cream, milk, vanilla bean paste or extract, egg yolks, caster sugar and cinnamon into a large, heavy-based saucepan, stirring to mix. Heat gently, stirring constantly with a wooden spoon, until the mixture thickens to make a thin custard. Remove from the heat, pour into a large jug and cover the surface with a piece of baking paper to prevent a skin from forming. Cool, then chill in the fridge.
- Set up your ice cream maker according to the manufacturer’s instructions. Turn on the power and set the timer for 15 minutes. While the machine is switched on with the paddle turning, pour half the mixture into the freezer bowl, adding half the stem ginger in the final 1-2 minutes of churning. When the churning is complete, remove the ice cream from the bowl with a plastic spatula and spoon it into a freezer box. Transfer to the freezer.
- Repeat the ice cream-making process with the remaining mixture and stem ginger, as before – though churning may take a little longer, as the bowl will have warmed from the first mixing. Combine the freshly churned ice cream with that in the freezer box and freeze for a further 30-40 minutes to firm up.
For the samosas
- Put the chopped apples into a saucepan with the lemon juice, sultanas, sugar and nutmeg. Add 150ml water. Heat and simmer for 8-10 minutes, stirring occasionally, until the apples are tender and the liquid has just evaporated. Leave to cool.
- Unfold the sheets of filo pastry. Take one and cut it into 3 equal strips, lengthways, keeping the rest of the pastry covered to stop it from drying out. Put 1 tablespoon of the apple mixture on the bottom left-hand corner of each pastry strip. Fold upwards to the right (until it joins the right side of the filo sheet) to make a triangle. Continue to fold upwards, left and right, to the top of the strip, completely enclosing the filling. Repeat with the other strips, and then continue with the remaining sheets of pastry.
- Heat the vegetable oil to a depth of 2-3cm in a wok. Have ready some double-thickness kitchen paper for draining. Shallow fry the samosas in batches for about 1 minute per side, or until golden brown. Lift out with a slotted spoon and drain on the kitchen paper.
- When all the samosas are cooked, transfer to a serving platter or individual plates, dust with icing sugar and serve with the ice cream.
- The churning time for the ice cream is a guideline, as it depends on both the temperature of the ingredients and the room temperature – so if the mixture needs more churning, simply adjust the timer.
- If using the Lakeland Digital Ice Cream Maker, make sure that you put the bowl into your freezer at least 12 hours in advance.
- To bake the samosas, preheat the oven to 200°C, fan 180°C, Gas 6 and have ready 2-3 baking sheets, lightly greased with melted butter or vegetable oil.
Brush each pastry strip with a little melted butter before adding the apple filling, fold up as before, then brush once more when folded into triangles. Arrange on the baking sheets and bake for 15-18 minutes, until golden brown.