Apple Kiwi Pistachio Ice Cream Bombe
- For the apple kiwi fruit ice cream
- 300 grams sour Apple
- 100 grams Kiwi
- 100 milliliters unfiltered Apple juice
- 1 organic lemon (juice and the zest)
- 2 tablespoons Pistachio
- 125 grams sugar
- 1 packet Vanilla sugar
- 150 grams Whipped cream
- 50 grams Ricotta cheese
For the apple kiwi fruit ice cream: Cut apples into quarters, peel and remove cores.
Boil juice and cook covered for 2-3 minutes. Then remove from heat and let cool.
Add apples along with the liquid with lemon juice, kiwi fruit, 1 tablespoon pistachios, sugar and vanilla sugar and lemon zest. Puree and add cream and ricotta. Chop and mix remaining pistachios finely. Place mixture in a metal bowl and set for about 4 hours into the freezer. Stir frequently to avoid the formation of large ice crystals (or finish in an ice cream machine).
For the nut topping: Seed grapes and puree.
Melt maple syrup in a saucepan, add remaining walnuts and roast. Add milk, cream and split vanilla bean to saucepan and bring to a boil.
In a metal bowl, combine eggs, egg yolks and sugar and beat until fluffy over a pot of hot (not boiling) water. While constantly stirring, add into walnut cream. Place dish on ice and continue stirring until it has cooled. Puree with a hand blender and strain through a sieve. Freeze mixture for about 4 hours in a metal vessel in the freezer compartment, while stirring occasionally or finish in an ice cream machine.
When both types of ice cream are almost frozen but still are creamy, line a round shape with about 2 liter (approximately 8 cup) capacity with nut topping ice cream. Make a well in the middle and fill with apple kiwi fruit ice cream and refreeze.
Turn out onto a serving dish before serving. Garnish with fresh fruit as desired.