Apricot and Almond Ice Cream from The Great Ice Cream Book by Jon Croft
Soak the apricots overnight. Pour off the water and cook in fresh water for about 25 minutes. Allow to cool. Liquidise. In a clean pan put the yolks, sugar and cream and apricot pulp. Place over lo...
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Cooking tools:
- Blender
- Fine-mesh sieve
- Saucepan
- Stove
- Mixing bowl
- Wooden spoon
Ingredients
- 4 oz. (125 g.) almond biscuits (amaretti, macaroon or ratafia)
- 6 oz. (175 g.) castor sugar
- ½ pint (275 ml.) double cream
- 4 egg yolks
- juice ½ lemon
- 2 lb. (900 g.) dried apricots
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