en de it
apfelstrudeleis-hanswirt

Apple strudel ice cream

Enjoy apple strudel as ice cream for a change

Preparation

Roll out the pastry thinly, place on baking paper and sprinkle with sugar. Bake at 170 °C until golden brown. Warm the cream, milk, sugar and egg yolk over a water bath, stirring constantly until the mixtures thickens (the water bath should not be too hot otherwise the egg yolk will curdle!) Remove the seeds from the baked apples and mix with the egg and cream mixture in a kitchen machine. Freeze the mixture in an ice machine. Add the raisins and pine kernels; break the pastry into small pieces and add. Allow to freeze until the ice cream is firm and creamy. Fill glasses with a few raspberries, add a scoop of apple strudel ice cream and garnish each glass with raspberry sauce, mint and “Hippen”.

Beer recommendation
We recommend the variety Heller Bock

Ingredients for

2 people
4 people
8 people
150 g cream
100 g milk
3 egg yolks (100 g)
50 g sugar
1 baked apple
50 g shortcrust pastry
15 g sugar
20 g raisins soaked in a little rum
15 g pine kernels, roasted

Other
South Tyrolean raspberries
Raspberry sauce
“Hippen” (wafer biscuits)
Mint
300 g cream
200 g milk
5 egg yolks (100 g)
100 g sugar
2 baked apples
100 g shortcrust pastry
30 g sugar
40 g raisins soaked in a little rum
30 g pine kernels, roasted

Other
South Tyrolean raspberries
Raspberry sauce
“Hippen” (wafer biscuits)
Mint
600 g cream
400 g milk
10 egg yolks (100 g)
200 g sugar
4 baked apples
200 g shortcrust pastry
60 g sugar
80 g raisins soaked in a little rum
60 g pine kernels, roasted

Other
South Tyrolean raspberries
Raspberry sauce
“Hippen” (wafer biscuits)
Mint
hanswirt
This recipe comes from
Laimer family
Piazza Gerold 3, 39020 Rablà/Parcines