Vanilla Ice Cream with Spicy Apple Compote

For preparation in the ice cream maker, put the sweet cream in a sufficiently large saucepan. Open the vanilla pod, scrape it out and add the vanilla pulp to the pot. Also add the hollowed out pod to the liquid. Heat the mixture to about 90 degrees, then let it cool, remove the empty pod.

In the meantime, stir the two egg yolks with the sugar in a mixing bowl until a whitish cream is formed and the sugar is largely dissolved (can take 5 to 10 minutes). Then add the slightly cooled cream mixture while stirring and stir carefully until the sugar is completely dissolved.

Put the whole mixture back into the pot and let it simmer gently over low to medium heat until the mixture has thickened a little (if there are slight clumps, this is not a problem, but the mixture should be removed from the stove).

Then place in a suitable container and let cool down completely in the fridge or freezer. Process the cooled mass into ice in the ice machine / ice maker.

If you don't have an ice cream machine, you can put the mixture in a shallow bowl in the freezer and mix well with a fork every half hour. The ice cream is ready to eat after about 3 to 4 hours. However, it is recommended to use the machine.

Let the powdered sugar caramelize in a saucepan, add the peeled, chopped apples and deglaze with white wine. Add the vanilla pod, lemon peel, cinnamon stick and chopped chilli pepper and cook for 10 minutes.