Apple Tart with Gingerbread Ice Cream

Apple tart:

1. Knead the flour, 75 g sugar, vanilla sugar, salt, 1 egg, almonds and butter in cubes with the dough hook of the hand mixer. Then work it again with your hands to make a smooth dough.
2. Roll out the dough into a circle on a floured work surface. Place in a greased tart pan sprinkled with flour. Press the edge lightly and chill for about 30 minutes.
3. In the meantime, stir the sour cream, 75 sugar, 3 eggs and sauce powder with the whisk of the hand mixer until smooth. Wash the apples thoroughly and remove the core.
4. Cut the apples into rings approx. 2 cm thick. Distribute the apple rings on the sour cream mass in the pastry base. Sprinkle with flaked almonds.
5. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) on the lower rail for about 50 minutes.
6. Take out of the oven, place on a rack and let cool down. Dust with powdered sugar.

Gingerbread ice cream:

1. Mix the sugar together with the egg yolks, salt and glucose syrup until the sugar has dissolved.
2. Weigh out the spice mixture carefully (too much will make the ice cream too tart) and stir in.
3. Heat the milk together with the cream on the stove. Then slowly add the milk and cream mixture to the sugar mixture while stirring and place back on the stove.
4. Let the ice cream simmer (do not boil!) Until it becomes a little thicker.
5. Remove from stove and let cool down to refrigerator temperature. Freeze in the ice cream maker and you’re done.