Vanilla ice-cream, Tarte tatin

Vanilla ice-cream was made using the Roux Brother's Patisserie book - I thought it was slightly sweet before icing it down, but afterwards, it was very good. Although I still think I'd take a bit of the sugar out.
Tarte tatin was good - tho' not great. I need to make my puff pastry thinner and lighter - I didn't judge it well enough.
It was meant to go with the blood orange prosecco, roast chicken, hoummus and pitta breads yesterday - but I was ordered not to cook any more. The guests were happy - and we tucked into lemon drizzle cake with tea instead ;)