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Apricot + Cinnamon Ice Cream

  • Author: JPLongland
  • Prep Time: 240
  • Cook Time: 70
  • Total Time: 5 hours 10 minutes
  • Yield: 650ml 1x


A fruity, summery, somewhat festive, ice cream – get your mouth around all the seasons in just one bite. 



Apricot Puree

  • 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


  1. 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. 
  2. Heat over medium heat, breaking up the apricots with a wooden spoon. Simmer for about 20 minutes. 
  3. Press the mixture through a sieve, into a bow,l to remove the skins and any lumps. Chill until you’re ready to use.
  4. 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. 
  5. 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. 
  6. 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.
  7. 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.
  8. Once cooled, add 300g of the cooled apricot puree. 
  9. Transfer the cooled custard to a container, and store in the fridge for 2 – 3 hours before transferring to your ice cream machine.
  10. 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.
  11. 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