Apple Ice Cream - cooking recipe

Ingredients

2 None pink lady apples, peeled, cored, diced
1 cup granulated sugar + 1 tbsp
4 None eggs, seperated
1 1/4 cups heavy cream
1/2 tsp ground cinnamon
2 tbsp fresh mint leaves

Preparation

Combine apples, 2 tbsp sugar and 1/4 cup water. Cook, covered, over medium-low heat until very soft. Let cool.
Whip egg yolks with 1/2 cup sugar until pale and thick. Whip cream to soft peaks then fold in. Whip egg whites and 2 tbsp sugar to stiff peaks and fold in. Fold in cooled apple mixture and cinnamon. Transfer to a freezer-proof container, cover and freeze overnight.
Finely chop mint and 1 tbsp sugar together. Sprinkle over ice cream.