Peel the apples, cut them into small pieces and cover with 25 g sugar, vanilla sugar and lemon juice and steam them in a saucepan. When the apples are soft, add the liqueur, puree everything and refrigerate.
Whisk the milk with the cream, egg yolk and 25 g sugar and bring to the boil while stirring. Mix with the apple puree and put the cream in the refrigerator for at least 1 hour.
Put the cooled cream in an ice cream maker and let it freeze.
Tip: without an ice machine, just put it in the freezer and stir well approx. Every 15 minutes.
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