Mascarpone Ice Cream with Stewed Pink Lady® Apples

Preparation

1. In a dish, cut the Pink Lady® apples into small cubes, add the sugar and just enough water to cover, sprinkle with cinnamon.
2. Cook over low heat for at least 2 hours and then let cool.
3. Dilute the mascarpone with the milk and add the icing sugar. Incorporate the grated lime rinds and the whipping cream (which you have whipped into firm peaks).
4. Pour the mixture into a dish. Place it in the freezer, stirring every half hour for 3 hours. Let it set for about 24 hours.
5. Drain the Pink Lady® apples. Reserve the juice, add lemon juice to it and reduce this syrup to thicken it.
6. Arrange scoops of ice cream in little bowls, drizzle some syrup over and serve with a spoonful of stewed Pink Lady® apples.