Spiced Fuji apple crumble with dulce de leche ice-cream

1.For dulce de leche ice-cream, preheat oven to 200C. Pour condensed milk into a 20cm x 30cm baking dish, cover with foil and place in a roasting pan. Place in oven, fill roasting pan with boiling water to come halfway up the sides of the dish and bake, stirring condensed milk occasionally, until caramelised (1¾-2 hours). Whisk until smooth and set aside. Bring cream, milk, 300gm dulce de leche and ½ tsp salt to a simmer in a saucepan over medium-high heat, stirring to combine. Whisk yolks in a bowl, then gradually whisk in hot condensed milk mixture. Return to pan and stir continuously over low heat until custard thickly coats the back of a spoon (5-6 minutes). Strain into a bowl, refrigerate until chilled, then churn in an ice-cream machine until firm. Spoon a third of the ice-cream into a chilled shallow baking dish, drizzle with half the remaining dulce de leche and repeat layering with remaining ice-cream and dulce de leche. Cover and freeze until required. Makes about 1.2 litres.

2.Preheat oven to 160C and line a baking tray with foil. Mix caster sugar, spices, 110gm flour and 80gm brown sugar in a chilled bowl to combine, then rub in butter with fingertips until clumps form. Spread on a tray lined with baking paper and freeze until firm (10-15 minutes).

3.Meanwhile, whisk remaining flour, brown sugar and ¼ tsp sea salt in a bowl to combine, add apple and toss to coat well. Pile fruit in a 25cm-diameter ovenproof frying pan or deep pie dish above the rim to form a dome (it will cook down as it bakes). Place on prepared baking tray to catch juices that bubble over, top with crumble and bake until crumble is golden brown and filling is bubbling (about 1¼ hours; loosely cover with foil if crumble starts getting too dark before fruit is bubbling). Stand to cool briefly (10 minutes), then serve with dulce de leche ice-cream.