For the cider and cinnamon ice cream
500ml/1 pint 1fl oz milk
225g/8oz cinnamon caster sugar
1 cinnamon stick
6 free-range egg yolks
250ml/8½fl oz double cream
150ml/5fl oz cider
For the apple sauce
500g/1lb 1oz apples, peeled, core removed, chopped
50g/2oz lemon caster sugar
For the soufflé
butter, for greasing
6 free-range egg whites
50g/2oz cinnamon caster sugar
1.For the ice cream, heat the milk, the cinnamon stick and 115g/4oz of the sugar in a saucepan until just boiling. Remove the pan from the heat.
2.Meanwhile, whisk the egg yolks and remaining sugar in a bowl, remove the cinnamon, then slowly whisk in the hot milk mixture until well combined. Return the mixture to the saucepan and cook over a low heat until the mixture is thick enough to coat the back of a spoon.
3.Stir in the double cream and cider and set aside to cool completely.
4.Pour the mixture into a plastic container and freeze for at least four hours, or until the ice cream has frozen. (Stir the mixture with a fork every hour or two to get rid of any lumps of ice.)
5.Meanwhile for the jam, cook the apples and three tablespoons of cider (or apple juice) in saucepan until the apples have softened. Blend the apples to a purée in a food processor.
6.Cook the purée and sugar in a saucepan until the volume of the mixture has reduced by half, then whisk in the cornflour until smooth.
7.For the soufflé, preheat the oven to 190C/375F/Gas 5. Grease eight ramekins with butter.
8.Whisk the egg whites in a bowl until soft peaks form when the whisk is removed, then slowly whisk in the sugar until stiff peaks form.
9.Stir one-third of the egg white mixture into the jam mixture, then gently fold in the remaining egg whites.
10.Spoon the soufflé mixture into the ramekins and bake in the oven for 7-8 minutes, or until risen and pale golden-brown.
11.Serve the soufflés with a scoop of the ice cream.