Summary

Ingredients

• 300 ml milk
• 300 ml cream
• 5 large egg yolks
• 120 g suar, brown
• 1 teaspoon vanilla flavor
• 2 large apples, tart ones
• 25 g butter
• 50 g suar, brown, to taste
• 1 squirt lemon juice, to taste

For the sprinkles:

• 75 g flour
• 50 g butter, chilled, diced
• 50 g suar, brown
• 1 pinch (s) salt

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Instructions

1. Heat the milk and cream until just before cooking.
2. Meanwhile, stir the egg yolks and sugar until the mixture is light and creamy. Stir the milk and cream mix into the egg yolk cream, return to the saucepan and stir over low heat until the mixture is thick enough to thinly coat the back of a wooden spoon. Stir in the vanilla essence and let cool. Chill in the refrigerator overnight so that it freezes faster in the ice maker.
3. The next day, core, peel and dice the apples. Melt the butter in a large heavy saucepan, add sugar and caramelize until light brown. Add the diced apples and steam for 5-7 minutes, until the apples are done but not yet disintegrated. Try if they`re cute enough. But they should still be slightly acidic, if necessary add sugar or lemon juice. Let cool down.
4. Preheat the oven to 190 °.
5. For the crumble mix the flour and salt in a bowl, add the chilled butter and knead in until it becomes crumbly. Add sugar and rub between your fingers until the dough clumps together. Spread the streusel out on a baking sheet and bake in the oven for 10 minutes, or until the streusel is golden brown. Let cool down.
6. Let the ice cream freeze in the ice cream maker. When it is almost firm, briefly stir in the apples and crumble. Serve immediately while the crumble is still crispy.