For the Apple Crumble with vanilla ice cream, first prepare the ice cream. To do this, lightly simmer the whipped cream with the scraped vanilla pod in a saucepan for five to six minutes. Whisk the egg yolks with sugar over a bain-marie until creamy. Gradually add the whipped cream mixture and stir in properly. Then pour the mixture into a saucepan and bring to the boil once. After that, the mixture becomes really firm and gets the desired consistency.
Either let it cool in the refrigerator for four to five hours or put it in an ice cream maker with a freezer insert.
Peel the apples, cut them into quarters and remove the core. Chop the ginger and chili pepper very finely. Put the apple pieces with ginger, chili, sugar, juice of one lemon and apple juice and cook until al dente – the liquid should be boiled away.
Soak the raisins in hot water for about five minutes, drain and add to the apples.
Knead crumble from flour, butter and sugar. Pour the apple mixture into a gratin dish, spread the crumble over it and bake the whole thing in the oven at about 180 °C until the crumble is lightly browned.
Serve the Apple Crumble with vanilla ice cream.