Step 2

Pre-chill ice cream machine.

Step 3

For the Rosemary and Prune Ice Cream, heat cream and sugar in a small saucepan on a medium heat to 80°C and add rosemary and bay leaves. Steep for 10 minutes and strain mixture.

Step 4

Whip egg and sugar on high in a stand mixer until pale and aerated. Add the flavoured cream into the egg mixture and whisk until homogenised. Set the bowl in an ice bath and stir until temperature is reduced to 5°C. Pour mixture into ice cream machine and churn.

Step 5

Meanwhile, to prepare the Pickled Apples, cut prunes into chunks and place into a small saucepan. Add 100ml apple cider and cook over low heat until almost dry. Add 1 extra tablespoon of apple cider again and mix into ice cream just before it sets in the machine.

Step 6

For the Pickled Apples, cut 2 cheeks off an apple and slice into thin, 15mm slices with a mandolin. Lay apples slices in individual layers in a vacuum seal bag. Mix water, apple cider vinegar, apple cider and sugar in a small pot and bring it to a boil. Pour just enough pickling mixture to cover the apples, add a sprig of thyme and seal the bag under pressure.

Step 7

For the Croissant Cubes, flatten croissant with a rolling pin. Melt butter in a frypan over a medium high heat and add croissant. Fry on both sides until crispy. Cut into 1.5cm cubes and set aside for garnishing.

Step 8

To serve, remove apple slices from vacuum sealed bag. On a plate arrange 10 slices, overlapping each other halfway to form a rectangular sheet. Repeat for create two sheets.

Step 9

Place a scoop of the ice cream into each bowl, lay one of the apple sheets over the ice cream and garnish with the croissant cubes around the plate.