Preparation / Directions:
Soak the raisins in the apple brandy or cider. In a covered saucepan cook the apples with the orange juice and zest and half the sugar over a low heat until a dryish puree is formed. Leave until cold.
Put the egg yolks and remaining sugar in a bowl and beat together until thick and light. In a heavy-based pan, heat the cream to simmering point then gradually beat in the egg yolks. Pour the mixture back into the pan and cook over low heat, stirring constantly until the custard thickens - do not allow it to boil. Leave to cool then mix with the apples. Pour into a container, cover and freeze until just becoming firm. Transfer to a bowl, beat well, and fold in the raisins and apple brandy or cider. Spoon the mixture into a 2 1/2 pound loaf pan, cover and freeze until firm.
About 20 minutes before serving time, turn the ice cream out onto a cold plate and leave in the refrigerator. Decorate with the apple slices and mint leaves just before serving.
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