Apple ice cream


  • 4 apples
  • 120 grams of sugar
  • 30 grams Van Wees Apple Esprit
  • 10 grams Van Wees Cinnamon Esprit
  • 360 grams of water


Peel and core the apples. Cook the apples in water with the apple and cinnamon esprit to boil. Then add the sugar. Cook until the apples are soft. Pour the mass into a freezer container or jars and place in cold water with ice cubes, so that the heat quickly dissipates. Place the cooled mass in the freezer and stir vigorously every 30 minutes until frozen. Serve with a ‘Grand Dessert’ or on its own.