There's something about Yuwei

Saw this recipe provided by Hugh Fearnley-Whittingstall in Guardian Food & Drink and was really intrigued.

Blackberry and apple ice cream

50ml full-fat milk

250ml full-fat cream

6 egg yolks

125g caster sugar

250g dessert apples (ie, Discovery)

125g blackberries

Put the milk and cream in a saucepan, bring almost to a boil, then remove from the heat. Beat the egg yolks with 100g of sugar for three minutes or so, until pale. Pour the hot milk and cream over the egg yolk mixture, whisking all the time, tip into a clean pan and cook gently, stirring all the while, until the custard thickens enough to coat the back of a spoon. Don't let it boil or it will split. Let the custard cool, then chill it.

Peel, core and slice the apples, place in a pan with a tablespoon of water and cook gently until they start to break down into a fluff. Purée them in a blender until smooth.

Combine the blackberries with the remaining sugar, purée them in a blender, then pass through a fine sieve to remove the pips.

Fold the apple purée into the chilled custard, then churn in an ice cream machine until you have a soft set. Transfer to a shallow freezer container, gently swirl the blackberry coulis through the ice cream, then freeze until set firm.