Baked Bramley Apple, with Fox Ale ice cream dessert recipe

Baked Bramley Apple, with Fox Ale ice cream

Serves four

4 Bramley applesButterSultanasSoft brown sugarCinnamon

For the ice cream:

1 pint double cream� pint pale ale (Fox Heacham Gold or Grizzly)4 egg yolks50g granulated sugar

Bring the cream and the ale to a simmer, but do not allow to boil. Meanwhile, whisk the egg yolks and sugar together in a heat-resistant bowl until well mixed. Once the cream mixture is simmering, pour over the egg/sugar mix and whisk thoroughly. Allow to cool and then place in a freezer. Return to the ice cream every 20 minutes to churn with a wooden spoon in order to prevent crystallising – this can take up to eight hours!

While the ice cream sets, mix the sultanas, brown sugar and cinnamon into softened butter to bind. Core out the apples, filling each with a spoonful of the butter mix, then wrap the apple in foil. Bake on the bottom shelf of the oven for about 30 to 35 minutes, until the apple is soft.

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Remove the ice cream from the freezer about 30 minutes prior to serving. To serve, remove the apple from the foil, place in a warmed serving bowl and top with a generous scoop of ice cream.

Eat, drink and be merry!

Head chef Stuart Dowle has a unique talent for producing inspired ale-infused mains and desserts. Until December 24, you can book in at the restaurant and enjoy his beery delights, or choose from a host of non-alcoholic traditional dishes like roast turkey, baked salmon, Christmas pudding and chocolate gateaux – all perfectly accompanied by seasonal beer “Santa’s Nuts”, made with hazelnuts in the neighbouring Fox Brewery.

The Fox and Hounds, 22 Station Road, Heacham, PE31 7EZ, 01485 570345,