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”.