3 wholemeal cookies, e.g. Hobbits from Brandt™ (or homemade, see recipe below) - 20-30g cookies.

Apple mixture

1 stick of cinnamon
1-2 apples (tart, preferably old variety)

Ice cream mass

100g cream
400g mascarpone
100g honey
1 tablespoon brown rum (15g)
2 tablespoons raisins - optional

Peel and core the apples, cut them into small pieces and cook them with the cinnamon over low heat until semi-mushy. Take out the cinnamon and refrigerate the mixture for 1-2 hours. If you don't want cold chunks in the ice cream, cook the apples until very mushy.

Mix all the ingredients for the ice cream mixture except for the rum and chill it for 1-2 hours.

Mix the apple mixture with the ice cream mixture and off into the ice cream maker.

If you like you can soak raisins in rum.

Two minutes before the ice cream is ready, add the rum. When the machine says the ice cream is almost ready, crumble the cookies and stir half of them into the ice cream. Sprinkle the remaining cookies on top of the ice cream. Freeze the ice cream for at least 20 minutes before serving.

Tip

In the first attempt, I used 200g sour cream and 200g cream cheese instead of mascarpone. But it is not creamy enough.