Potato ice cream with pickled apricots and cinnamon crumble

To make the ice cream:

Bring the milk, cream and half of the sugar to a boil in a saucepan. Add the potato mash and stir until smooth. Whisk the egg yolks and the remaining sugar into a frothy mass, then add a ladleful of the hot milk. Add the remaining milk and thicken the mass in a bain-marie. Freeze the mass in the ice cream maker.

To make the apricots:

Wash and halve the apricots, discarding the stones. Pour the apricot schnapps over the fruit. Combine the water, sugar and ascorbic acid and bring the mixture to a boil. Pour over the apricots. Cover and leave to cool.

To make the cinnamon crumble:

Combine the butter and powdered sugar. Knead well, then add the egg yolk. Mix the wheat starch, flour, cocoa powder and cinnamon together and work the mixture into the butter. Refrigerate the mass for 1–2 hours, then roll it out into a thin dough with a rolling pin. Bake in the oven at 160 °degrees for 8–10 minutes. Leave to cool, then crumble. Voilà!