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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


675g/1 1/2  lb Ripe Apricots
200g/7oz Granulated Sugar
120ml/4fl.oz. Water
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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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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