Crab Apple Ice cream

 This year's crop of Crab Apples was not as prolific as last,

but still there were quite a few

I thought about what to do with them

Last year I made Crab Apple Jelly

and while it was delicious the truth is we still haven't worked our way through it all

So inspired by this post 

I poached my crab apples 

and used the syrup to make 

Crab Apple Ice cream

I added yoghurt to my Ice cream mix 

which gives it an added depth of flavour

and I particularly love yoghurt

You can use any basic ice cream mix you like 

and simply swirl in the syrup at the end

I wouldn't really call this a recipe

more like a bunch of stuff that you throw in the ice cream maker until it tastes good.....

If you don't have an ice cream maker then you may want to use another method that adds more air prior to freezing

This one looks particularly good

although I haven't actually made it 

I saw Mary Berry make it last week 

and it looked easy, simple and delicious

To Make the Crab Apple syrup

Place the Crab Apples in a sauce pan

(I left the stalks on because they look pretty and also because it makes them easy to pick up )

cover with equal parts water and sugar

simmer until you get a thickish syrup and the crab apple skins start to split

(about 5 min)

You can keep the Crabapples in some of the syrup in a jar in the fridge 

to serve alongside the Ice cream

RECIPE (If you can call it that)

250g of cream

250g of yoghurt( I use Greek)

Icing sugar to taste

5 TBSP crabapple syrup

combine and pour into ice cream maker

when it is ready 

place in a tub and swirl in about 5 more TBSP of the syrup 

there you have it

Crab Apple Ice cream