Summary

Ingredients

• 4 large apples, sweet, red-skinned
• 1 lemon (s), including the juice
• 0.5 dl ½ calvados
• 1 dl cream
• 70 g powdered suar
• 180 g sour cream
• Brittle:
• 1 tablespoon water
• 80 g suar
• 80 g walnuts, rouhly chopped

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Instructions

1. Cut off the upper quarter of the apples, hollow out the apples, leaving a 1/2 cm thick edge, remove the core. Brush the apples and the lids with lemon juice so that they do not discolour and then store covered in the freezer.
2. Mix the pulp with the rest of the lemon juice and bring to the boil together with the calvados in a saucepan. Reduce the heat, simmer for another 5 minutes, then puree the pulp, allow to cool and set aside. If the puree is not sweet enough, add a little sugar if necessary.
3. For the brittle, bring the water to the boil with the sugar, reduce the heat and simmer until a light brown caramel is formed. Then pull the pan off the fire and add the roughly chopped walnuts. Mix everything well, then place on baking paper and let cool down.
4. Then chop everything into large pieces.
5. Mix 2/3 of the nuts with the prepared apple sauce, powdered sugar, sour cream and whipped cream. Place the mixture in the freezer and freeze for about 45 minutes.
6. Then pour the ice cream into the prepared apples and sprinkle with the remaining brittle. Put the apples in the freezer for another 4 hours.
7. Remove from freezer about 15 minutes before serving.