Apricot and Almond Ice Cream

Preparation info

  • Serves


    • Difficulty


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About


  • 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