Cut the apples into approx. 0.5 cm cubes. Whisk a whole egg and yolk together. Put the sugar, vanilla sugar and apples in a saucepan and gently caramelize over high heat, stirring constantly. Add the cream, cinnamon, the pulp of the vanilla pod and the rest of the vanilla pod to the saucepan and bring to the boil. When it boils, remove from the hot plate and stir in the eggs with the whisk. Bring it to the boil again briefly and then let it cool down. When the liquid is lukewarm, pour into a bowl and freeze for about 5-6 hours. Stir every hour so that no ice crystals form.
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