Baked Quince Crumble with Meadowsweet Ice Cream

Meadowsweet Ice Cream

• 300 g whole milk
• 100 g double cream
• 5 g dried meadowsweet (see tip)
• 3 egg yolks, from medium eggs
• 60 g caster sugar

Almond Crumble

• 50 g unsalted butter, cold, diced
• 50 g caster sugar
• 50 g ground almonds
• 50 g plain flour

Baked Quince

• 2 quinces (approx. 270 g each)
  or 8 apples (approx. 150 g each)
• ½ tsp vanilla extract