Subtotal: R0.00
No products in the cart.
Close this search box.

Milk Tart and Apple Crumble Ice Cream


One of the first dessert treats I learned to bake was an apple crumble. Less fussy than an apple pie or Tarte Tatin, but deliciously crunchy and tart at the same time, it ticked all my childhood, apple-and-cinnamon boxes, and it was so easy to make. Later, you get fancy, and start playing around with flavours, incorporating unusual combinations of apple crumble and milk tart into a totally different dish. And what could be a better vessel than a milk tart ice cream? Trust me, this is that fun, indulgent, mouth-watering showstopper you’ve been looking for.


MAKES: 1 liter of ice cream


for the milk tart ice cream

500 ml cream

500 ml milk

2 cinnamon sticks

10 ml ground cinnamon

6 egg yolks

160 g (200 ml) sugar

for the caramel sauce

210 g (250 ml) castor sugar

75 g (80 ml) butter

120 ml cream

for the syrup

400 ml water

240 g (300 ml) sugar

15 ml dried rose petals

for the apple slices

Pink Lady® Apples

for the apple filling

Pink Lady® Apples

for the oats crumble

80 ml oats

60 ml flaked almonds

45 ml sugar

30 ml butter

5 ml ground cinnamon


for the milk tart ice cream

Heat the cream, milk and cinnamon in a saucepan. Bring it to the boil and let it simmer for 30 minutes on low heat. Whisk the egg yolks and sugar till light and fluffy. Add the warm and infused cream mixture to the egg and sugar mixture. Mix and pour back into the saucepan. Place and medium and keep stirring till thick. The custard must coat the back of a spoon. Strain the custard through a fine sieve in a clean bowl and let it cool. Churn the ice cream in an ice cream churner and keep in the freezer till needed.

for the caramel sauce

Place the sugar in a saucepan. Place on low heat till melted, stir every now and then. Remove from heat and add the butter, whisk till well blended. Add the cream and place back on medium heat. Let it simmer for one minute.

for the syrup

Place all the ingredients in a saucepan and bring to the boil without stirring. Let the syrup simmer for 10 minutes. Remove from the heat and divide the syrup in two separate bowls.

for the apple slices

Core the apples and slice the apples in half. Slice very thin slices with a sharp knife or mandolin – it will be half moon shapes. Place the sliced apples in one of the bowls of syrup. Leave to marinate for 3 hours – till translucent.

for the apple filling

Core the apples and slice into 0,5 cm slices. Cut these slices into small blocks. Heat the other half of the syrup in a saucepan and add the cubed apples. Let it simmer for 5 minutes and take of the heat and let it cool in the syrup.

for the oats crumble

Heat the oven to 180 °C. Mix all the ingredients and spread it out on a baking tray. Place in the oven for 12 minutes – give it good stir every 3 minutes. Let it cool.

to assemble your ice cream

Spoon a little bit of the apple cubes in a sugar cone. The next layer is oats crumble and drizzle caramel sauce into the cone. Scoop a serving of ice cream and overlap the sliced apple on top of the scoop. Place on top of the cone and enjoy.

ClosePlease login