Apricot ice-cream

Apricot ice-cream

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

Choose Australian dried apricots for preference, their colour and flavour is superior.

Ingredients

Quantity Ingredient
125g australian dried apricots
1 1/4 cups cream
3 egg yolks
1/2 cup sugar

Method

  1. Soak the dried apricots for an hour or so in water to cover and simmer gently until soft. Pour off any water left in the saucepan and purée the apricots in a blender or food processor. Leave to cool.
  2. In the top of a double-boiler, gradually stir cream into the egg yolks. Cook over gently simmering water, stirring constantly, until the custard thickens. Remove from heat and add sugar immediately. Stir until sugar is dissolved. Cool, then stir in apricot purée. Pour into an ice tray and cover well with aluminium foil. Freeze until mixture forms a solid rim about 2.5 cm wide. Transfer to a chilled bowl and beat with an electric or rotary beater until smooth. Return to tray, recover with foil and freeze again until firm and creamy.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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