Tarte Tatin on Ice Cream

For the shortcrust pastry, mix the ingredients, knead and wrap in cling film in the refrigerator for at least an hour. Preheat the oven to 180 degrees. Peel the apples and cut into wedges. Put aside.

Let the sugar caramelize slowly in a pan, then stir with the butter. Pour the whole thing directly into a tart pan and spread the apple wedges on top. Cover with the rolled-out shortcrust pastry and pin the dough on the edge, poke holes in the bottom with a fork.

Attention: The dough must not get warm, but should be processed as cool as possible. Lightly brown the tart in the oven for about 30 minutes. Then immediately fall, preferably on a plate that catches the liquid caramel.

Bring the milk and cream with the nutmeg and cinnamon to the boil and simmer for 10 minutes. In the meantime, beat the egg yolks with the sugar until frothy.

Slowly pour the hot cream milk into the foam mixture while stirring and heat the whole thing, stirring constantly, until the mixture thickens, but do not boil. Transfer the mixture back to a bowl and let it cool for about half an hour, then put it in the refrigerator for an hour.

Stir the ice cream again, pour it into the running ice cream maker and let it freeze in about 30 minutes. Then chill in a separate container in the freezer.

Put the milk and 100 g cream in a saucepan and heat. Slit the vanilla pod lengthways, scrape out the pulp and add to the cream milk together with the pod and salt. Bring the whole thing to a boil while stirring, remove immediately from the plate and remove the pod. Beat the egg yolks with the sugar until creamy, then add the hot cream milk while stirring. Pour the liquid back into the saucepan and heat, stirring, until the mixture thickens slightly. Stir in the condensed milk, transfer the mixture and let it cool for about half an hour, then put it in the refrigerator for an hour.

Whip the remaining cream until stiff and fold it into the chilled pudding mixture. Pour the mixture into the running ice cream maker and freeze for 30 minutes. Then chill in a separate container in the freezer.