Malt ripple ice cream with apple compote

Michael Caines heavenly dessert is a gorgeous mixture of buttery fruit and decadently rich ice cream
By Michael Caines
Malt ripple ice cream with apple compote
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes plus churning time
  • Prep Time: 30 minutes plus 1 hour freezing
  • Effort: medium


  • 5 egg yolks
  • 75 g sugar
  • 500 ml milk
  • 30 g malt, extract powder
  • 100 ml double cream
  • 2 vanilla pods, split and seeds scraped
  • 150 ml malt, extract syrup

For the apple compote

  • 70 g butter
  • 500 g Granny Smith apples, peeled, cored and chopped (Cox is fine too
  • 70 g sugar
  • 1 vanilla pod, split and seeds scraped

Tips and Suggestions

You can find malt extract syrup in most supermarkets, including Waitrose.

Malt extract powder is a bit trickier to find. If you have no luck, Michael Caines reccomends using Horlicks instead


1. For the apple compote: melt the butter in a stainless steel saucepan over a low heat. Add the apples, sugar and vanilla pod and seeds. Cook the mixture gently until it reaches a compote consistency, stirring from time to time. If the texture is too runny, cook the mixture gently until it reduces to a thicker texture.

2. Remove the vanilla pod, scraping it as you do so. Transfer the apple compote into a blender, blitz to a pulp and pass through a fine sieve. Put into a container and set aside until ready to re-heat for serving.

3. Cream the egg yolks and sugar together until pale and thick.

4. In a saucepan, combine the milk, malt powder, cream and split vanilla pods and seeds, and bring just to boiling point. Remove the pan from the heat.

5. Pour the hot milk mixture gradually into the creamed eggs and sugar, whisking continuously.

6. Return the mixture to the saucepan and cook over a medium heat until the temperature reaches 85C on a sugar thermometer, or the mixture thickens and coats the back of a spoon.

7. Strain the mixture through a fine sieve, then put the vanilla pods back into the custard and allow to cool.

8. Remove the vanilla pods again and transfer the cooled mixture to an ice cream churn. Following the manufacturers instructions, churn the ice cream until it is frozen.

9. Transfer the ice cream to a container and pour in and stir through the malt extract syrup, creating a ripple effect. Put the ice cream into the freezer for at least 1 hour, or until ready to serve.

10. To serve, gently re-heat the apple compote until warmed through. Place some warmed compote into the middle of a bowl and then spoon the ice cream on top.

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