This came out very rich and the texture was perfect. I halved the recipe and the amount was perfect for my ice cream maker. I don't really like using raw eggs, so I heated up the sugar, half-and-half, and heavy cream to about 180 degrees F and tempered the eggs. Then I took everything off of the heat and added the rest of the ingredients. Chilled for about 4 hours in the fridge before putting it into the ice cream maker. I will definitely make this again, perhaps with mango or berries.

Reviewed On: Aug. 2, 2008

This really did turn out great, thanks to some of the suggestions from other reviewers. I cut the water to about 1/8 cup of water and added 1/8 cup of lemon juice to the apples. Added 1/2 tsp nutmeg as well. Also, as ALLY99 suggested, do not melt the butter for the crumble. Instead, let the butter come to room temperature and just work it in with the other dry ingredients using a fork until the mixture looks crumbly. You also need to DOUBLE the topping recipe...it may seem like too much, but it comes out just right.

Reviewed On: Feb. 12, 2008