Apricot Ice Cream with Toasted Almonds

Name: Apricot Ice Cream with Toasted Almonds
Yield: Serves 6–8
Ingredients: 8 oz (225 g) dried apricots; ½ pint (300 ml) whipping cream; 2 oz (50 g) flaked almonds; 3 large eggs (size 1–2), separated; juice of 1 lemon, strained; 5 fl oz (150 ml) water; 8 oz (225 g) light brown sugar; a good pinch of salt; 3 oz (75 g) icing sugar, sifted

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Sweet Dreams

By Josceline Dimbleby

Published 1985

About

In my experience a good, home-made ice cream causes more pleasure and enjoyment than any other pudding you can serve. Try this divine offering, which combines creamy richness with the strong flavour of dried apricots, enhanced by the toasted crunch of almonds.

Ingredients

8 oz (225 g) dried apricots
8 oz (225

Dessert
Vegetarian
Gluten-free

Method

Soak the apricots in water for 2 hours or more until soft. Drain and chop into small pieces. Dissolve the brown sugar in the water over a low heat. Add the chopped apricots. Bring to bubbling and stir around. Cover the pan, lower the heat and let them simmer very gently for 10–15 minutes, stirring now and then. Remove from the heat and stir in the strained lemon juice.

Whisk the egg yol