Geranium ice cream, honeyed apricots & crumble

by Tim Maddams

Simple, seasonal and very indulgent

This is a throw together dessert—all the bits can be made in advance and used for other things. While making your own ice cream is a faff, it does open up possibilities of different flavours and I think it’s fun too. It’s certainly far nicer than most shop-bought ice creams, but you can buy some if you can’t be bothered. 


For the ice cream:
400ml whole milk
400ml double cream
3 stems of rose scented geranium: pink capistan is ideal
6 free range egg yolks
250g caster sugar

For the crumble mix:
100g rolled oats
30ml olive oil
50g ground hazelnuts
50g coconut palm sugar
½ tsp ground allspice

For the apricots:
250g dried organic unsulphured apricots
100ml boiling water
2 star anise
100ml cider brandy
30g local honey


Heat the milk and half the cream with the geranium, until well scented but not quite boiling.

Whisk together the egg yolks and sugar. Add the hot ingredients to the sugar and egg mix, stir well, then pour back into the pan and turn up the heat. Heat rapidly, stirring all the while until it thickens. Be brave. As soon as it thickens pour into the remaining cream to cool the mixture and pass through a sieve.

Allow to cool a little before churning to a smooth ice cream in an ice cream machine. Alternatively, you can place in a china bowl and put this in the freezer. Stir every 15 mins until iced.

Once churned, the ice cream can be kept in the freezer until required, but take it out 15 mins before serving so it’s nice and soft.

Now make the crumble mix. Mix everything together in a bowl and place on a non-stick parchment-lined baking sheet. Bake in the oven at 160C until golden brown all over, stirring occasionally. This will take around 30 mins or so, but keep an eye on it or it will burn. Once cooked, leave to cool and then break up any large chunks. This can then be kept in a jar or tub in the cupboard until needed.

Place the apricots in the boiling water and then turn off the heat. Add all the other ingredients, stir and leave to steep for at least 1 hour. Please don't use those dreadful, bright orange, not-really-dried apricots. Horrible things.

Assemble the dessert in bowls: bring the apricots to room temperature first, place in a bowl, then the crumble and top with lashings of the ice cream. Relax.

Recipe: Tim Maddams