Two-thumbs up for this easy apricot ice cream, perfect for hot summer days.
Serves: 6 Preparation time: 20′ Cooks in: 10′ + 5h freezing Ready in: 30′
700gr apricots ripe, washed, chopped
¾ cup water
½ cup runny honey
1½ cup heavy cream
1 tsp lemon juice
In a saucepan simmer apricots with water for 10 minutes until tender. Remove pan from heat and stir in honey until completely dissolved. Let cool.
Whizz apricots with their syrup until you get a smooth puree. Put in a bowl.
Beat heavy cream to produce a yogurt consistency creme and stir in apricot puree.
Transfer to an ice cream machine and churn until you get the texture of ice cream and freeze according to the manufacturer’s instructions. Or pop it into a stainless container and freeze until is starts to firm up. Then beat the ice cream again or fluff it with a fork and return to freezer. Repeat the process for at least 3 times. Cover with lid and leave it to firm up completely.