30 mins to 1 hour
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By Ravneet Gill
From Saturday Kitchen[row]
For the milk ice cream
- 1.5 litres/2¾ pints full-fat milk
- 450g/1lb caster sugar
- 750ml/1¼ pints double cream
- 75g/2¾oz cornflour
- pinch fine salt
For the pastry
- 200g/7oz strong white flour, plus extra for dusting
- ½ tsp fine salt
- 185g/6½oz unsalted butter, frozen
- 4 tbsp ice cold water
- 2 tsp white wine vinegar
For the filling
- 200g/7oz caster sugar
- 30g/1oz unsalted butter
- 2–3 rosemary sprigs
- 1–2 bay leaves
- 6 Bramley or Cox apples, peeled, cored and halved
To make the ice cream, stir the milk and sugar together in a saucepan over a medium heat. Heat until steaming and the sugar has dissolved. Meanwhile, whisk half of the cream with the cornflour in a heatproof bowl until there are no lumps. Pour the hot milk mixture slowly over the cornflour mixture, whisking continuously until incorporated. Return the mixture to the pan over a medium heat until it starts to bubble. Put the rest of the cream in a bowl set over a larger bowl filled with ice. Pour the hot milk mixture through a chinois or fine mesh sieve into the bowl of cream over the ice. Whisk in the salt and leave to cool. Chill overnight before churning in an ice-cream machine, following the manufacturer’s instructions.
To make the pastry, place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment and stir together. Grate in the frozen butter. Stir until just mixed through – it should stay lumpy with visible bits of butter as this process is just to coat the butter in flour. Stir together the cold water and vinegar in a small bowl, add to the flour mixture and mix until a dough forms. Scoop the pastry out onto a sheet of baking paper, lay another sheet of baking paper on top and roll out the pastry lengthways. Remove the sheets of paper, then fold the pastry into three, like a folded-up letter (this is called a single turn). Place in the fridge for 2 hours, then roll out again and complete another single turn. Turn the pastry 90 degrees and fold again. Place in the fridge for another 2 hours, then complete another two single turns and chill for a final 2 hours. Roll out the pastry on a surface dusted with flour to a 25cm/10in circle that is 5mm/¼in thick. Chill the pastry circle. Gather any scraps together and wrap in cling film to use in another recipe.
To make the tarte tatin, preheat the oven to 200C/180C Fan/Gas 6.
Place a tatin pan or ovenproof pan over a medium heat. Sprinkle the sugar in and gently melt until caramelised to an amber colour. Add the butter and stir well to melt and create a caramel. Add the rosemary and bay leaves and remove from the heat. Place the apples in the pan in one layer, core-side down. Place the pastry circle on top of the apples, gently tucking the edges over the sides of the apples and taking care not to burn your hands. Place in the oven and bake for 30 minutes.
Reduce the oven temperature to 180C/160C Fan/Gas 4 and bake for a further 10 minutes. Take out of the oven and leave to rest for a few minutes. Carefully place a plate on top of the pan and, wearing oven gloves, flip over and remove the pan. Slice into wedges and serve with scoops of the ice cream.