Blueberry custard ice cream with toffee-apple wedges

Method

1. Whip 300ml whipping cream to soft peaks, then fold through a 500g tub ready-made vanilla custard. Ripple through 200g wild blueberry preserve (we like Bonne Maman) and 140g blueberries, then spoon into a sealable container and freeze for 3 hours or until firm. Remove from the freezer to soften a little while you make the toffee-apple wedges.
2. Peel and core 2 eating apples and cut into wedges. Heat a knob of butter in a large frying pan. Add the wedges and fry over a medium heat until starting to soften and turn golden. Stir in 2 heaped tbsp toffee sauce (such as dulce de leche) and cook until sticky. Serve the blueberry ice cream topped with the warm toffee-apple wedges.