Blue Pistachio Ice Cream and Apple Strudel

Slice the vanilla pod lengthways and scrape out the pulp. Heat the pod, pulp, cream and sugar until the sugar has dissolved. Then take out the vanilla pod and let the cream cool. Stir in the ground and chopped pistachios and the double crème and put them in the ice cream maker. After about 20 minutes, add the blue food coloring. Then serve the ice cream as a ball on a brittle. The brittle prevents the ice cream ball from sliding off the plate.

Roll out the dough and lay it out on baking paper. Cut out square pieces with a sharp knife. You can also use cookie cutters. Then make the "Schlenz" from apple sauce (I used apple-apricot sauce), sultanas / raisins / currants, and vanilla pods or vanilla sugar. Season everything to taste and pay attention to the sweetness. Then give the Schlenz the square pieces and cover with another square. Pierce the final square. Bake in the oven at 200 degrees for about 20 to 30 minutes, depending on the desired tan. If necessary, brush with egg yolk towards the end. For the sauce, refine conventional vanilla sauce by adding a vanilla pod and a little crème double. Pour these either hot or cold over the apple strudel cut in the middle. If you want, you can also add a glass of Baileys Irish Creme Liqueur to the sauce, it tastes good too. Finally, cover with powdered sugar, serve with berries or cranberries and a currant sauce.