Ice cream melting in a sunbeam

A fresh nose of apples, straw and polished wood sweetened with time to become white chocolate, custard powder and desiccated coconut. The palate was tingly with ginger spice followed by plenty of juicy fruit as peaches, pears and tinned fruit cocktail combined. Buttery textures of croissants and custard coated the mouth before butterscotch joined rum and raisin ice cream. More floral tones emerged with water of milk chocolate, toffee popcorn and cocoa powder on baked bananas. Then on the palate came fudge, heather honey and lavender before sweet cherries and dark berry fruit turned to liquorice, amontillado sherry and creamy coffee on the finish.