First, the ice cream mass must be made so that it can cool down well. Then stir 150 ml of the cream with the milk to form a mixture. Heat the cream-milk mixture until small bubbles form on the edge, then put it on one side to let it cool down.
In a bowl, beat the egg yolks and sugar until the mixture is creamy. This mass is then added to the cream-milk mixture and slowly heated until bubbles form again on the edge.
Keep stirring while doing this. Scrape out the vanilla pod with a knife and add the pulp. Add the cool cream to the finished mixture to cool the ice cream mixture down a little.
Then put the mixture in a container and place in the freezer for at least 8 hours. About 1 hour before serving, the baked apples can be prepared and placed in a baking dish.
To do this, the apple is cut off at about 3/4 height and the lid is kept. The inside of the apple is hollowed out, making sure that there is still enough space to the edge. The inside of the apple is not processed further.
For the baked apple filling, toss the almond flakes in butter and add sugar and honey until they are a little caramelized. Then add the sultanas to the almond mixture and also heat.
Let the mixture cool down a bit and then pour it into the baked apples. Mix the sugar-cinnamon-butter mixture in the pan with the juice of the freshly squeezed oranges and pour over the apples so that they are nice and juicy.
Now put the baked apples in the oven without a lid for 20 minutes at 200 ° C on top / bottom heat. The baked apples take about 30 minutes, after 20 minutes the lids can be placed on the baked apples.
Now take the ice cream mixture out of the freezer and place in the ice cream maker until the ice cream is nice and creamy. This takes about 15 minutes.
Take the finished baked apples out of the oven, put them on a plate and either place them on the ice or put a ball of ice cream under the lid of the baked apple.