Peel and deseed the apples, then chop the apple flesh.
Add the chopped apples to the rice cooker for 5 days until they turn black.
Put the chopped black apples in a blender with the sugar syrup, Pommeau de Normandie and lemon juice.
Blend until the mixture is smooth, then strain through a fine sieve.
Pour the mixture into a mold.
Place the mold in the freezer and let it partially freeze.
Every 30 minutes or so, scrape the mixture with a fork.
Continue until it is completely frozen and frothy, it will take between 1 to 3 hours.
(Tip : You can skip making the apples “black” and just make an apple granita.)