A delicate floral grown up apricot ice cream sundae, flavoured with lavender, topped with crunchy toasted “sprinkles”
Ed and I are massive ice cream fans. It is in our genes. Both our mothers love ice cream, and one of Ed’s sisters always has a selection in her freezer.
As a child I remember longing for the magnificent, totally over the top, over-indulgent and over-sized ice cream sundae portrayed on a poster in the local Wimpy Bar. Of course, when it came it was a massive disappointment. Smaller then I had been dreaming of – the lacklustre squirt of cream an apology for the towering swirls on the poster, and the thin dull red sauce in no way compared to the lashing of bright red strawberry sauce I’d been expecting. Even then I appreciated that it was probably a waste of money, as well as a waste of an eating opportunity. (The lessons about representative food photography were stored for future reference).
This spring ice cream makers Häagen-Dazs have launched their Little Gardens limited edition range with two flavours, Apricot Lavender and Lychee Raspberry Rose, both only available from Liberty London. The flavours are the perfect delicate combination of fruit and floral, and are sold in very pretty tubs indeed.
On a sunny day the ideal solution would be to pop into Liberty’s, buy a tub and go straight to the park or garden square and share with a friend, but this is April in the UK, and anyone sensible would not leave the house for more than half an hour without an umbrella, however blue the skies!
To cater for the vagaries of the English weather, and to indulge my love of ice cream, I’ve created a very simple, but still indulgent, ice cream Sundae using the Apricot Lavender ice cream. Soft poached apricots with a hot syrupy lavender sauce contrast with the cold ice cream, and traditional sprinkles are replaced by much more grown up toasted oats and seeds. All the fixings and indulgence of a traditional ice cream sundae – fruit, hot sauce and sprinkles, but so much more sophisticated.
A quick tip for any aspiring to be the hostess with the mostess, and to make serving ice cream a breeze is to scoop it in advance. Take the tub out of the freezer and stand on the counter for 5 minutes to soften. Cover a chopping board or baking tray with parchment paper, scoop ice cream onto the paper and refreeze, ready for serving later. Simple!
- 1 440g can Apricot halves in syrup
- 1/2 tsp edible lavender flowers
- 4 scoops Apricot and Lavender ice cream
- 1 tsp oats
- 1 tsp sunflower seeds
- 1 tsp pumpkin seeds
- 1 tsp flaked almonds
Pour the can of apricots into an oven proof dish, sprinkle the lavender over. Bake at 180C / 350F / Gas 4 for about 20 - 30mins until the apricots are meltingly soft and the juice has thickened to a thick syrup.
Whilst the apricots are cooking scoop, then refreeze the ice cream.
Place the oats, seeds and almonds into a frying pan, and dry fry over a gentle hear, stirring frequently until the almonds are golden brown and the seeds have started to pop.
Serve the hot apricots and syrup over the ice cream topped with the toasted seeds.
The Häagen-Dazs Little Gardens range is available exclusively at Liberty London (Regent Street, W1B 5AH) at an RRP of £5.95. They are available from April 11th for a limited period, while stocks last.
If you love Häagen-Dazs, you make also like there recipes from fellow bloggers
- Lucy’s apricot almond & frangipane tart with ice cream
- Urvashi’s french toast with ice cream
- Sarah’s chocolate cookie cups with coffee ice cream
Roasted apricot & lavender ice cream sundae commissioned by Häagen-Dazs, all opinions our own.