Ice cream and apple pie

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   For the ice-cream, cut the vanilla pods lengthwise the day before and scrape out the pulp. Bring the cream, milk, vanilla beans, pulp and sugar to the boil, allow to cool and chill. Peel ginger and grate finely. Beat two egg yolks and 100 grams of sugar until foamy. Stir in half of the cream-milk mixture and ginger and freeze in the ice-cream maker. Remove the finished ice cream, freeze and prepare the ice cream machine for the chocolate ice cream. Chop the chocolate. Melt four tablespoons of the remaining cream-milk mixture and chocolate over a warm water bath. Stir the chocolate mixture into the cream-milk mixture. Beat two egg yolks and 100 grams of sugar until frothy. Stir in the cream-milk mixture and freeze in the ice-cream maker. For the apple pie, knead flour, 100 grams of sugar and butter. Roll out to a circle (18 centimetres in diameter) and place in a greased springform pan (18 centimetres in diameter). Wash the apple, cut out the core, cut the fruit flesh into thin slices and spread on the cake. Sprinkle with cinnamon. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45 minutes. Sort the raspberries. Sprinkle half the raspberries with a tablespoon of sugar and pass through a sieve. Let the cake rest for ten minutes, remove from the tin and cut into pieces. Form ice cream into balls with an ice cream scoop. Arrange raspberry puree, raspberries, cake and one scoop of ice cream each on plates

2. 2

   With 8 people:

3. 3

   1 day waiting time

Nutrition Facts

KCAL
610 kcal

CARBS
65 g

FATS
36 g

PROTEINS
7 g