Summary

Ingredients

• 2 liters mulled wine, good quality
• 1 clementine (s), organic
• 1 cinnamon stick (s)
• 1 star anise
• 1 vanilla pod (s)
• 5 egg yolks, fresh
• 100 g suar
• 1 teaspoon, heaped sodium alginate
• 100 g butter, cold

Also:

• 2 apples, sour
• powdered sugar
• Cinnamon powder
• 2 tablespoon calvados

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Instructions

1. For the mulled wine ice cream, bring the mulled wine to the boil in a large saucepan. Wash the clementine, cut into slices and add to the saucepan with the cinnamon stick and star anise. Simmer (reduce) until approx. 600 ml of pure liquid remain. Strain the liquid and let it cool.
2. Scrape out the vanilla pod. Beat the egg yolks with the sugar and vanilla pulp in a saucepan over a steam bath until frothy. Add the reduced mulled wine. Peel off the mass over the steam to the rose. Slowly mix in the sodium alginate with a hand blender. The mass should have the consistency of cream. Assemble with the cold butter. Put the mixture in an ice cream maker. Freeze in the freezer overnight.
3. For the caramelized apple rings, peel the apples, cut the core into slices and sprinkle with calvados. Dust with powdered sugar and fry in a pan (grill pan). Take out, sprinkle with cinnamon powder and serve with the ice cream.