Ice cream with Pink Lady® apple wedges by Ina Paarman

Recipe from: 28 May 2014
recipes baking apples pink lady

Ingredients 13
Servings 2
Minutes 00:30


Serving Change
  • 1x125
    Ina Paarman's Lemon Cheesecake Mix
  • 250
  • grated rind of ½ a lemon
  • 30
    fresh lemon juice
  • 500
    fresh cream
  • 100
    toasted hazelnuts - roughly chopped (skins on)
  • Baked apple wedges:
  • 60
  • 60
  • grated rind of ½ lemon
  • 30
    fresh lemon juice
  • 6
    Pink Lady® apples - unpeeled but cored
  • Honey and lemon zest to serve


Mix cheesecake with water, according to package instructions.

Add lemon rind and juice.

Refrigerate for 15 minutes to firm up a little. Whip the cream to soft peak stage and fold in.

Fold in ¾ of hazelnuts and freeze in a 2 litre container.

Reserve the remaining hazelnuts for garnishing.

Chef’s Tip:

When toasting the hazelnuts, keep a close eye on them because they can scorch very quickly, spoiling the flavour of the ice cream. It is best to toast them in a dry frying pan.

Adjust the oven rack to the middle position and preheat the oven to 200°C.

Bring the sugar, water, lemon rind and juice just to the boil while stirring to dissolve the sugar.

Cut each apple into eight wedges and place in a medium mixing bowl. Pour syrup over apples and stir through. Place on an unlined baking tray and bake for 30 minutes. Allow to cool.

To serve:

Remove ice cream from the freezer 20 minutes before serving, to allow it to soften. Using an ice cream scoop, form into balls. This can even be done ahead of time and the balls placed back in the freezer until serving time. For serving, place an ice cream ball on a dessert plate and add apple wedges. Drizzle with a little honey and top with lemon zest.

Recipe supplied by Ina Paarman.

Read more on: ice cream  |  desserts  |  recipes

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