Syrian apricot ice cream

Syrian apricot ice cream

By
From
New Middle Eastern Food
Makes
1.5 litres
Photographer
Mark Roper

Ingredients

Quantity Ingredient
200ml water
250ml dry sherry
4 cardamom pods
500g best-quality dried apricots
Vanilla ice cream base
100g Pine nut praline, optional

Method

  1. Combine the water, sherry and the seeds from the cardamom pods in a heavy-based saucepan. Bring to the boil, then lower the heat. Add the apricots and simmer gently, stirring occasionally, until they dissolve into a thickish, smooth consistency. Allow to cool, then blitz to a smooth purée.
  2. Make the vanilla ice cream base as described opposite and chill in the refrigerator. Fold in the apricot purée then pour into an ice-cream machine and churn according to the manufacturer’s instructions. Add the walnut praline, if using, towards the end of the churning time. Transfer to the freezer until ready to serve.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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