Apple Cream Ice (Crème de Pommes)

Ingredients

• 2 pounds good cooking apples (Such as Bramley; peeled and cut up)
• 0.75 pint water (Approximately 425 ml)
• 1 small piece cinnamon (A small piece of cinnamon stick)
• 1 lemon lemon peel (Peel removed in strips using a vegetable peeler, avoiding the white pith)
• 1 lemon lemon juice (Juice of the same lemon)
• 2 leaves bay leaves (Fresh or dried)
• 6 ounces sugar (Approximately 170 g; granulated or caster sugar)
• 3 sheets gelatine sheets (Standard leaf gelatine; soak in cold water before use)
• 1 pint sweetened cream (Approximately 570 ml lightly sweetened double or heavy cream; or substitute with 1 pint of prepared custard)
• 1 few drops green food colouring (A modern food-safe green food colouring; used in place of Marshall's sap green to give a pale green tint)

Instructions

1. 1Place the 3 gelatine sheets into a bowl of cold water and leave them to soak for 5 minutes until soft and pliable. Set aside — do not drain yet. You will add them directly to the hot apple mixture later, so they just need to be softened at this point.
2. 2Peel all 2 pounds of cooking apples, remove the cores, and cut the flesh into rough chunks — no need for neat pieces as they will be puréed later. Set the prepared apple pieces aside in a bowl.
3. 3Place the prepared apple chunks into a medium saucepan. Add 3/4 pint (approximately 425 ml) of water, the small piece of cinnamon stick, the strips of lemon peel, the juice of the lemon, 2 bay leaves, and 6 ounces (approximately 170 g) of sugar. Lift the soaked gelatine sheets out of the water, gently squeeze out the excess water with your hands, and add them to the pan as well. Place the pan over a medium-high heat and bring to a boil, then cook briskly, stirring occasionally, for around 15–20 minutes until the apples have completely broken down and the mixture has reduced to a thick purée. The liquid should be mostly absorbed.
4. 4Remove the pan from the heat and allow the mixture to cool for a few minutes so it is safe to handle. Pour the mixture through a fine-mesh sieve set over a large bowl, pressing firmly with the back of a spoon to push as much of the apple pulp through as possible. Discard the cinnamon stick, bay leaves, and lemon peel solids left behind in the sieve. The result should be a smooth, lump-free apple purée in the bowl below. Allow it to cool to room temperature.
5. 5Once the apple purée has cooled to room temperature, pour in 1 pint (approximately 570 ml) of sweetened cream and stir together thoroughly until fully combined and smooth. If using custard instead of cream, stir it in the same way.
6. 6Add a few drops of green food colouring to the mixture and stir well to distribute evenly. Add it one drop at a time until you reach a pale, delicate green tint — you are aiming for a subtle, natural-looking colour rather than a vivid green.
7. 7Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions until frozen to a thick, creamy consistency. If you do not have an ice cream maker, pour the mixture into a shallow freezer-safe container, cover, and place in the freezer. After 1 hour, remove and stir vigorously with a fork to break up any ice crystals forming at the edges. Return to the freezer and repeat this process every 30–45 minutes for a further 2–3 hours until the mixture is fully frozen and smooth. Transfer to a lidded container and freeze until ready to serve.
8. 8Remove the ice cream from the freezer 5 minutes before serving to allow it to soften slightly. Scoop into chilled bowls or glasses and serve immediately as a dinner or dessert ice.