Raw Apple Cream

Well-chilled cream and cold beaters help it whip up more quickly and stay stable.

Work with the grated apples as quickly as possible to prevent browning.

Only grate the yellow part of the peel; the white pith is bitter.

Adjust the sugar to the type of apple: sweet apples need less.

Let the ice cream soften briefly; it will be easier to incorporate then.

Fold in briefly and gently to keep the cream airy.