For the ice cream, bring the whipped cream to the boil in a saucepan and then add the pulp of the vanilla pod and the cornstarch while stirring. Let the pot cool down.

Mix the sour cream with the powdered sugar and the cooled vanilla cream in a bowl.

Pour the mixture into the ice cream maker container and let the machine run until a fluffy, creamy ice cream has formed.

For the apple crumble, grease a baking tin with butter. Peel, core and cut the apples into very small pieces (about 1-2 cm cubes), distribute in the form and drizzle with about half of the juice squeezed from half a lemon.

In a mixing bowl, stir together the crispy oat flakes, butter, honey and cinnamon to form a mixture.

Distribute the mixture evenly over the apples in the pan. Scatter sunflower seeds on top. Place the crumble in an oven preheated to 175 ° C for about 30-40 minutes.

Puree the raspberries, then pour the mixture through a sieve to separate the kernels.

Arrange the apple crumble with the sour cream ice cream on a plate and garnish with the raspberry puree.