Apricot Ice Cream Veg CD DP
English 45mins plus chilling & freezing
Serves 6-8 Vegetarian Cold
Fruit Dessert Ices Gluten Wheat free
Eggless England British Europe
lb Ripe Apricots
200g/7oz Granulated Sugar
The Juice of 1 lemon
600ml/1pt whipping cream
1. Wash, halve and stone the
apricots. Place them in a large saucepan together with the sugar and water, bring to then boil then reduce the heat and simmer gently until the fruits have softened.
2. Remove from the heat, allow to cool a little then transfer to a food processor or blender and process until very smooth and pureed. Chill for about an hour.
4. Whip the cream until thickened, then fold in the chilled apricot puree. Transfer the mixture into an ice cream machine and freeze-churn until ready.
Alternatively, pour into a rigid plastic box and freeze for about 4 hours, stirring once or twice.
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