A fruity, summery, somewhat festive, ice cream – get your mouth around all the seasons in just one bite.
- 665g Apricots (approx 15)
- 4 tablespoon Caster Sugar
- 2 tablespoons Maple Syrup
- 300ml Double Cream
- 300ml Whole Milk
- 1.5 tablespoons ground Cinnamon
- Pinch of salt
- 5 egg yolks
- 100g caster sugar
- 50g light brown sugar
- Make the Apricot Puree: Remove the stone from each of the apricots by carefully slicing around each of them lengthways. Add the destone apricots to a pan with 4 tablespoons of caster sugar and 2 tablespoons of maple syrup.
- Heat over medium heat, breaking up the apricots with a wooden spoon. Simmer for about 20 minutes.
- Press the mixture through a sieve, into a bow,l to remove the skins and any lumps. Chill until you’re ready to use.
- Make the custard: Add milk, cream, salt and cinnamon to a saucepan and gently warm, stirring frequently, until it just begins to simmer. Remove from heat and set aside.
- While the milk mixture is warming whisk together egg yolks, caster sugar and brown sugar until the mixture is pale and almost doubled in volume.
- Slowly strain the milk mix into the eggs through a sieve, stirring continuously. Add to a clean saucepan over medium-low heat until the mixture is thick enough to coat the back of a spoon. Stir the mixture continuously during this process. It should take around 15 minutes.
- Strain the mixture, through a sieve, into a large, clean mixing bowl set over ice. Using a spatula, stir constantly to cool the mixture as quickly as possible, this should take 10 – 15 minutes.
- Once cooled, add 300g of the cooled apricot puree.
- Transfer the cooled custard to a container, and store in the fridge for 2 – 3 hours before transferring to your ice cream machine.
- Churn the mixture in your ice cream machine as per machine instructions, about 2 -3 minutes before the end of the churn add any remaining apricot puree.
- Once the ice cream has reached soft scoop consistency transfer to a freezer-safe container and freeze for at least one hour before serving
- Category: Dessert
- Method: Churn
- Cuisine: Dessert