Apricot and Almond Ice Cream

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Pool Court,
Pool In Wharfdale

Chef Melvyn Jordan


  • 2 lb. (900 g.) dried apricots
  • juice ½ lemon
  • 4 egg yolks
  • ½ pint (275 ml.) double cream
  • 6 oz. (175 g.) castor sugar
  • 4 oz. (125 g.) almond biscuits (amaretti, macaroon or ratafia)


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 hours freeze either way as follows: if using deep freeze, place into a bowl and put into freezer, stirring from the sides to the middle every 15 minutes or so: if using an ice cream machine just follow manufacturers instructions.

When just about set, crush biscuits and fold in.