• 1 large Bramley apple
  • ½ pint of cider
  • ½ pint of sugar syrup
  • Juice of 1 large lemon
  • 2lb sugar
  • 1 pint water

To make sugar syrup:
Place the sugar and water in a strong saucepan and allow the sugar to dissolve over gentle heat. Do not stir. When the sugar has dissolved, gently boil the mixture for 10 minutes or so.

If you have a cookery thermometer the temperature should be 220° F. Remove scum as it rises, strain, cool and store.

Makes 1 pint and takes about 30 minutes.

To make the ice cream:

Peel, core and slice the apple. Cook in a covered saucepan with 1 tablespoon of water. Pass the cooked apple through a nylon sieve and add all other ingredients.

Chill and freeze

Makes 6 helpings and takes about 2½ hours

From an old Mrs Beeton’s cookbook

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