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Apricot and Marigold Ice Cream

4 cups fresh ripe apricots
1 vanilla pod
3/4 Cup sugar
2/3 Cup water
2/3 Cup whipping crean
3 marigold heads


Halve the apricots and pit them. Put them with the vanilla pod in a heavy-based pan with 1 tbsp water. Cover and cook on very gentle heat. You could do this in an oven set to 300deg F instead. When cooked, discard vanilla pod. Puree the fruits, then sieve them. Dissolve the sugar in the water over medium heat in a heavy-based pan. Bring to the boil and cook 10 minutes to make a thick syrup. Pour this into the puree and leave to cool. Whip the cream and fold this into the mixture. Strip the marigold petals from the flower heads and add these to the mixture. process in an ice cream maker or freeze in the freezing compartment of the refrigerator.


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