To make the ice cream, whisk together the egg yolks and sugar in a heavy pan. Heat the cream to simmering and slowly pour onto the egg mixture, whisking constantly. Cook over a medium heat until the custard coats the back of a spoon, whisking all the time. Do not boil. Remove from heat and cool.
Place the apples in a heavy pan, add the juice and rind of the orange, the castor sugar and cook over a low heat until the apples form a dryish purée. While they are cooking, heat some Calvados or cider and soak the raisins in it until plump. When the purée and raisins have cooled, combine with the custard and freeze for 4 hours. Remove once or twice as the mixture solidifies and mix well.
Make the sauce by heating the golden syrup in
© 1984 All rights reserved. Published by Jon Croft.