For the ice cream

• 1½ lb. (675 g.) cooking apples
• 6 oz. (175

Peel and slice the apples. Put in a pan with the sugar, lemon peel, cinnamon and water. Bring to the boil and cook until the apples are tender. Add the lemon juice and colour slightly green. Put through a sieve, cool and add brandy.

Place into ice cream machine or deep freeze and leave until partly frozen. Add the whipped cream and finish freezing.

Make the compote by simmering