Apricot and Almond Ice Cream

• 2 lb. (900 g.) dried apricots
• juice ½ lemon

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 low flame and stir continuously. When the mixture begins to thicken (do not boil) take off heat and immediately pour through a sieve. Add the lemon juice and allow to cool.

After about 2