AT A GLANCE
Chewy oat biscuits with a scoop of cinnamon ice-cream and apples in caramel syrup make for a luxe take on an ice-cream sandwich. Make the ice-cream and biscuits ahead, then all you need to do is caramelise the apples.
|01||For biscuits, preheat oven to 160C and line baking trays with baking paper. Beat sugar, butter, golden syrup, oil and vanilla in an electric mixer until pale and creamy (2-3 minutes), then beat in egg and yolk. Stir in flour, oats, bicarbonate of soda and 1 tsp sea salt, then roll heaped tablespoonfuls of mixture into balls, flatten and place on prepared trays, leaving space between each for biscuits to spread. Bake, swapping trays halfway through, until golden on the edges (10-12 minutes). Cool on trays.|
|02||For cinnamon ice-cream, bring cream and milk just to the boil in a saucepan. Whisk yolks, sugars, golden syrup and cinnamon in a bowl until thick and pale (3-4 minutes). Pour in cream mixture while whisking to combine, then return to pan and stir continuously over over medium heat until mixture thickly coats the back of a spoon (5-6 minutes). Strain into a bowl and refrigerate until chilled, then churn in an ice-cream machine. Coarsely crumble a few biscuits, stir into cinnamon ice-cream and freeze until required. Makes about 1.2 litres.|
|03||Stir dessert wine, sugar, Calvados and orange rind in a deep frying pan over medium-high heat until sugar dissolves. Add apple slices, reduce heat to low-medium, cover directly with a round of baking paper and weight with a plate to ensure apples are submerged. Cover with a lid and simmer until apples are tender and syrup caramelises (10-12 minutes). Add 100ml water, swirl to combine, then stand to cool briefly.|
|04||Serve generous scoops of cinnamon ice-cream with oat biscuits and glazed apple slices, and drizzle with a little caramel.|