• 1h15min
  • 1h
  • Intermediate
  • 12 Servings
0 vote


For the vanilla ice cream
  • 1 Pink Lady® apple
  • 1 half lemon
  • 1 vanilla pod
  • 500 ml whole milk
  • 4 egg yolks
  • 125 g sugar
For the apple sauce made with caramelised ap
  • 2 Pink Lady® apples
  • 1 half lemon
  • 1 pinch of salt
  • 1 half ½ vanilla pod
  • 60 g sugar
  • 2 tsp dark rum
  • 1 half ½ Pink Lady® apple
  • 1 tbsp sugar
  • 12 slices of brioche
  • 40 g pecans
  • A few gooseberries and mint leaves


For the vanilla ice cream
  1. Slit the vanilla pod in half lengthwise.
  2. Bring the milk to a boil with the vanilla.
  3. Beat the yolks with the sugar until the mixture whitens.
  4. Add a little hot milk, stir and then pour in the rest of the milk.
  5. Pour the mixture into a clean saucepan and simmer. Stir continuously with a wooden spoon. When the cream sticks to the spoon, remove from heat. Filter the mixture using a chinois strainer. Place the recipient in a double boiler with cold water and ice cubes, then place the cream in the fridge to cool.
  6. Churn the cream until you obtain a soft, smooth ice cream, for about 25 minutes depending on the model of your machine.
  7. Dice the apple into small cubes, without removing the skin, and pour a little lemon juice over the cubes to prevent them from turning brown.
  8. Heat them gently in a frying pan with the remaining sugar. Stir regularly. Make sure the skin does not colour too much, so it stays a pretty pink! Let cool at room temperature and then chill in the fridge.
For the apple sauce made with caramelised ap
  1. Peel the Pink Lady® apples. Core with an apple corer. Dice the apples into small cubes and pour a little lemon juice over them.
  2. Slit the vanilla pod in half lengthwise and remove the seeds.
  3. Prepare the caramel with the sugar. When the caramel starts to brown, add the apple cubes, vanilla seeds and salt. Stir with a spoon and continue cooking. When the water from the apples has evaporated, add the rum and stir.
  4. Set aside half of the caramelised apple cubes and mix the other half with a tilt-head stand mixer. The purée obtained should be creamy. Add a little water to dilute if necessary. Mix this purée with the remaining caramelised apple cubes. Let the apple sauce cool, then chill it in the fridge.
  1. Toast the slices of brioche and cut off the crusts. Let the toast cool.
  2. Arrange six slices of brioche close together in a dish.
  3. Spread a layer of caramelised apple sauce.
  4. Spread a thin layer of vanilla ice cream. Smooth well with the back of a spoon.
  5. Carefully arrange caramelised apple cubes with their skin, all across the layer of ice cream.
  6. Cover the apples with a second layer of vanilla ice cream.
  7. Finish with the six remaining slices of brioche, placed close together. Press down gently and place the dessert in the freezer for at least 1 hour.
  8. Before serving, slice into twelve sandwiches.

Pink Lady® top tip

– If you do not have an ice cream maker, you can simply buy a half-litre of vanilla ice cream! – If you have leftover caramelised apple sauce, keep it: you can serve it with a scoop of ice cream for a quick dessert! – To go with the ice cream sandwich, cut half an apple into matchsticks and mix them in a bowl with a few gooseberries, some chopped mint and caramelised pecans! Mix a bit of agave syrup or honey with a bit of apple juice and lemon juice, and pour the mixture over this quick fruit salad!

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