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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,
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.
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