Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Apricot ice cream
Serves 8 Desserts and puddings
For the apricot ice cream
- 700g apricots, halved and stoned
- 150g caster sugar
- 3tbsp apricot or peach liqueur
- 300ml single cream
- whole apricots foil-baked in sweet white wine, to serve (optional)
For the pistachio sugar dust
- 2tbsp bright-green sliced pistachios
- 1tbsp granulated sugar
Method
To make the ice cream, put the apricots, sugar and 75ml water in a large pan, cover, and cook over a low heat for 10 minutes or until very soft. Transfer to a bowl and sit the bowl in a basin of cold water to cool down quickly. When completely cold, add the liqueur, transfer to a blender and blitz to a purée. Stir in the cream.
Transfer the mixture to an ice-cream maker and churn according to the manufacturer’s instructions. Or use the still freeze method (see lemon curd ice cream recipe on p116), freezing for the final time for 1-2 hours before serving. If the ice cream is too hard, take the lid off and put in the fridge for around 30 minutes to soften.
To make the pistachio sugar dust, whizz the pistachios and sugar together in a small food processor, or grind in a pestle and mortar until gritty. Serve the ice cream with the baked apricots, if using, with the pistachio sugar sprinkled over.
Advertisement