Apricot Almond Ice cream
Ingredients
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450g apricots
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2 tablespoons lemon juice
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115g caster sugar
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3 tablespoons kirsch
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10 ratafia biscuits
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285ml double cream
Method
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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.
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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
Glossary
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Apricot
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Biscuits
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Chill
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Chunks
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Cream
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Crush
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Fold in
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Freeze
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Kirsch
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Lemon
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Lemon juice
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Ratafia biscuits
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Sieve
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Simmer
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Soft peaks
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Sugar
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Whisk
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This recipe was first published in July 2000.
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