Go to: Just Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Apricot Ice Cream

500 g Apricots; halved and stoned (1lb)
50 g Caster sugar; (2oz)
2 tb Water
568 ml Double cream; (1 pint)
Fresh mint to decorate

Place the apricots in a pan with the sugar and water. Bring to the boil then poach gently for 10-15 minutes, stirring occasionally, until soft.

Puree the apricots, alternatively chop half for a chunkier texture. Allow to cool.

Whip the cream and fold in the apricots, transfer to a freezer-proof container. Freeze for 1 hour then beat again and freeze for a further 2-3 hours or overnight.

Remove from the freezer 30 minutes before serving and decorate with fresh mint leaves.

Delicious served with the poached apricots.

Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.