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Apricot Almond Ice cream
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Apricot Almond Ice cream
Serves: 6
Ingredients
- 450g apricots
- 2 tablespoons lemon juice
- 115g caster sugar
- 3 tablespoons kirsch
- 10 ratafia biscuits
- 285ml double cream
Method
- Wash and stone the apricots. Place them in a saucepan with the lemon juice and sugar. Simmer gently until they are meltingly soft, then purée and sieve. Add the kirsch. Once cool, cover and chill the purée.
- Put the ratafia biscuits in a small plastic bag and roughly crush them with a rolling pin (you want fairly large chunks). Whisk the cream in a large bowl until it forms soft peaks then gently fold in the ratafias, and the apricot purée at the same time. Transfer to a shallow, lidded container and freeze immediately. Leave for 3 to 4 hours, until firm, then serve.
Comments
This recipe was first published in July 2000.
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