Serves 4

I wanted this to taste like fire and ice – the frozen sorbet and the hot eau de vie.

250g/8oz caster sugar
500ml/17fl oz water
1 vanilla pod, split in half lengthwise
6 apples, I like cox or pippin
A small pinch of ground cinnamon
8 organic free-range egg whites
A pinch of sea salt
2tbsp apple eau de vie (fruit brandy)

Make sugar syrup by placing the sugar, water and vanilla pod in a heavy-based pan and stir a couple of times over a low heat. Once the sugar has dissolved, turn the heat up a little and bring to a simmer.

Peel and core the apples, chop roughly and add to the syrup. Cook for five minutes or until the apples are tender. Remove from the heat and leave to cool. Once cooled, remove the apples with a slotted spoon and place in a food processor with two tablespoons of the syrup and a pinch of cinnamon. Purée until pale and smooth and set aside. Whisk the egg whites in a clean bowl with a pinch of salt until stiff peaks form. Fold into the apple purée until combined. Pour into an ice-cream maker and follow the instructions. Once the ice cream has begun to set pour the eau de vie on top.