Rolf Caviezel; Recipe for 1 Pacotizing Beaker.

Preparation Time: 10 minutes

(1) Chop apples into cubes, (2) scrape pulp out of the vanilla pod, (3) melt butter in a soucepan and (4) sauté apples and vanilla pulp in the soucepan. (5) Mix milk, cream, sugar and eggs and (6) under constand stirring heat to 85° C / 158° F. (7) Add the sautéd apples to the milk, cream sugar and eggs mixture, (8) mix all ingredients, (9) pour into a pacotizing beaker and (10) freeze at -22° C / -8° F for at least 24 hours. (11) Pacotize twice to make the base recipe.

Cream: (1) Gently heat 100 g of the base recipe, (2) fold in 30 g of quark and (3) serve.

Slices: (1) Gently heat 100 g of the base recipe, (2) use a hand blender to add 2 g of gellan, (3) bring to boil, (4) pour into cooking moulds, (5) allow to cool, (6) unmould and (7) slice. If preferred, use agar instead of gellan.

Ice Cream: (1) Pacotize one portion and (2) serve.