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    Apricot Almond Ice cream

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    Apricot Almond Ice cream

    Serves: 6


    • 450g apricots
    • 2 tablespoons lemon juice
    • 115g caster sugar
    • 3 tablespoons kirsch
    • 10 ratafia biscuits
    • 285ml double cream


    1. 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.
    2. 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.

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