Baked Quince Crumble with Meadowsweet Ice Cream
Baked quince crumble with meadowsweet ice cream is an elegant autumn dessert made in the Thermomix. Tender quinces are baked under a buttery almond crumble, while the TM7 whisks egg yolks and cream into a silky custard infused with fragrant meadowsweet. Precise heating and cooling give the ice cream its ideal texture, making this refined dessert surprisingly simple.
About this recipe
Baked quince crumble with meadowsweet ice cream is a show-stopping autumn dessert your Thermomix TM7 handles with impressive precision. If you have been searching for quince recipes for an all-in-one kitchen machine, this one transforms the firm, aromatic fruit into tender, golden slices beneath a crumbly almond and butter topping. The real surprise is the ice cream: dried meadowsweet, a fragrant meadow herb with notes of honey and almond, steeps into a classic custard of egg yolks, whole milk and double cream. The TM7 heats that custard gently so it thickens without curdling, then cools it rapidly for a silky churn-ready base. Serve it at a festive dinner, a cosy weekend lunch, or whenever you want a dessert that tastes of orchards and wildflower meadows. Ground almonds in the crumble keep it gluten-free-friendly and add a marzipan warmth that echoes the meadowsweet beautifully.
Preparation tips
- Rub the cold unsalted butter into the ground almonds and flour with your fingertips until the mixture resembles coarse breadcrumbs, leaving some larger clumps for a chunkier crumble texture on top of the quinces.
- Poach or pre-bake the quince slices until just tender before adding the crumble, as quinces stay firm much longer than apples; this guarantees soft fruit under a crisp topping.
- Steep the dried meadowsweet in the warm milk and cream for a deeper floral flavour, then strain before whisking in the egg yolks; if unavailable, a touch of elderflower cordial works as a substitute.
Recipe variations
- Gluten-free version: replace plain flour in the crumble with a gluten-free flour blend or extra ground almonds, keeping the buttery, rustic texture while making the dessert suitable for gluten-intolerant guests.
- Winter festive variation: add a pinch of ground cinnamon and cardamom to the quinces and swap half the caster sugar for honey, giving the crumble a warm spiced character perfect for Christmas dinner.
Thermomix TM7 Benefits
- Precise heating cooks the egg-yolk custard for the meadowsweet ice cream without any curdling, giving a silky base every time. [Precision Control]
- Using the built-in scale, weigh caster sugar and ground almonds directly in the bowl for consistent crumble and custard results. [Built-in Scale]
- Grinding turns whole almonds into a fresh, fine meal for the crumble topping, delivering richer flavour than store-bought flour. [Multi-Function]
- Gentle whipping aerates the double cream and custard evenly, creating a light texture in the meadowsweet ice cream. [Multi-Function]
- Rapid cooling chills the infused meadowsweet cream quickly, so the ice cream base reaches ideal churn-ready temperature faster than waiting. [Time Savings]
Ingredients
- whole milk
- double cream
- dried meadowsweet
- egg yolks
- caster sugar
- unsalted butter
- caster sugar
- ground almonds
- plain flour
- quinces