Italian apricot ice cream

Italian apricot ice cream

By
From
Encyclopedia of Food and Cookery
Serves
8

Ingredients

Quantity Ingredient
185g dried apricots
500ml cream
6 egg yolks
75g sugar

Method

  1. Cook apricots in a little water until they are tender. Drain and push fruit through a sieve to make a thick purée. In the top of a double saucepan, gradually stir cream into beaten egg yolks and cook gently over simmering water, stirring occasionally, until thickened. Remove custard from heat and add sugar immediately, adding more to taste if necessary. Stir until dissolved. Cool custard, then stir in apricot purée. Pour into container of a sorbetière or metal ice cream trays. Cover and place in freezer.
  2. To freeze, turn freezer to maximum or coldest setting about 1 hour before the mixture is prepared. Place the container of ice cream in the freezer and allow the mixture to semi-freeze.
  3. Transfer the mixture to a mixing bowl, whisk it thoroughly with a rotary or electric mixer, replace it in the ice cream trays, cover with foil and freeze again for 1–4 hours until frozen hard. Store in freezing compartment at normal setting. If liked, the beating process may be repeated when the ice cream is just firming. The time required to freeze ice cream varies greatly according to the freezing compartment and the mixture used.
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