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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, 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.


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