If you are looking for a fresh and fruity recipe for this summer then this recipe for Apricot Crumble and Honey-Lavender Ice Cream is for you!
The ingredients
For ice cream
- 200 g whole liquid cream (1 carton)
- 30 g semi-skimmed milk
- 1 tsp fresh lavender flowers
- 65 g lavender honey
- 1 whole egg
Find our lavender honey on our website!
For the crumble
- 70 g butter (cut into pieces and a little for the mold)
- 50 g of brown sugar
- 100 g flour
- 1 pinch of salt
For the garnish
- 6-8 apricots, diced
- 4 level tsp lavender honey
- 4 sprigs of lavender (for decoration)
The preparation
For ice cream
Step 1
The day before, heat the milk in a cup in the microwave and let the lavender flowers infuse for at least 2 hours. After this time, filter the milk by pressing the flowers well.
Step 2
Place the cream, lavender milk, honey and egg in the bowl. Insert the whisk and whisk for 25 seconds on speed 1 to 4. Pour into ice cube trays and place in the freezer.
Step 3
The same day, empty the ice cream cubes into the bowl and mix for 20 seconds at speed 6, then insert the whisk and whisk at speed 1.
For the crumble
Step 1
Add the butter, sugar, flour and salt and mix for 5 seconds at speed 6. Set aside.
For the garnish
Step 1
Divide the apricots into 4 ramekins, drizzle 1 tsp/ramekin of lavender honey over the apricots.
Step 2
Spread the crumble over the apricots and bake for 25-30 minutes.
Step 3
Let cool and serve topped with a quenelle of honey-lavender ice cream and a sprig of lavender for presentation.
This recipe for apricot crumble and lavender honey ice cream is a simple and tasty preparation. This crumble will be perfect to bring a touch of freshness and indulgence to your summer meals. So, let yourself be tempted and enjoy every bite!
Recipe credit: Thermomix
Find other delicious recipes on our blog, such as our recipe for madeleines with fir honey.
