Vanilla Ice Cream on Salted Caramel Mirror

Vanilla icecream:

1. Beat the egg yolks with sugar and salt until light yellow. Halve the vanilla pods and scrape out the vanilla pulp. Heat in milk and cream, but do not boil. Gradually stir in the egg and sugar mixture into the milk mixture. Add the scraped vanilla pods and heat to 75 ° C, stirring constantly. Remove from heat, remove vanilla pods and let cool down to refrigerator temperature. Put the ice cream mass in the ice cream maker and let it freeze for approx. 50 minutes.

Puff pastry apple rose:

1. Prepare a bowl of water and squeeze in the juice of half a lemon. Wash the apples, cut them open and remove the casing. Cut the apples into thin slices and place them in the lemon water. Dilute the jam with a dash of water in a bowl, roll out the puff pastry and cut into four equal-sized strips (approx. 6-7 cm wide). Distribute the apples so that they overlap at the bottom. If necessary, the apples can be heated in the microwave with the lemon water beforehand. Sprinkle with a little sugar and cinnamon. Then carefully fold the puff pastry along the long side so that the apple pieces are in between and press lightly. Roll up the florets, place in a greased muffin tin and bake for approx. 30-35 minutes. Let it cool down and then sprinkle with a little powdered sugar for decoration.

Salted caramel cream:

1. Cut the butter into small pieces (preferably at room temperature). Melt sugar and water in a saucepan over a low heat until a golden caramel mixture is formed. Fold in the chopped butter. Add salt and simmer for a few minutes. When the salted caramel turns cloudy, remove the saucepan from the heat and carefully fold in the cream (does not need to be whipped beforehand) until a smooth cream is formed. When hot, pour into a canning jar or old jam jar that has been boiled out beforehand, put the lid on and let it cool down. The cream can be kept for up to two weeks in a sealed jar (it doesn’t need to be in the refrigerator).