4 egg yolks
1 dl Dansukker Granulated Sugar
2 dl low-fat crème fraîche
1/2 dl Dansukker Glucose Syrup
1 tsp ground cinnamon
1/2 tsp finely ground cardamom
Pinch of cloves

Fruit salad
4 oranges
1 1/2 dl Dansukker White Syrup
1 tsp Dansukker Vanilla Sugar
2 cinnamon sticks
2 cloves
1 star anise
1/2 red chili, finely chopped
1 dl chopped pistachio nuts

Whisk the egg yolks with the sugar. Add the crème fraîche, glucose syrup and spices. Strain through a fine-meshed sieve. Process the mixture in an ice cream machine or leave it in the freezer for at least 5 hours, stirring occasionally.

Mix the syrup, vanilla sugar, cinnamon, cloves and star anise in a pan and boil for 2-3 minutes. Add the chili. Allow to cool. Peel the oranges, remove all the skin and cut them into segments. Halve the slices and place in a bowl. Pour over the marinade. Leave to stand for 1 hour. Place the oranges on plates. Place a portion of ice-cream by the side of the salad and sprinkle pistachio nuts on top.