Apricot Ice-Cream with Almonds

7 Ingredients

Number of servings

250grams apricots, sliced (if not in season canned apricots can be substituted)
1 vanilla bean, split
1 cup sugar
600milliliter cream
1tablespoons lemon, juice
6 egg yolks
1/4 cup slivered almonds, toasted

Nutrition per serving

32% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Place apricots in a pan with 1 cup of sugar. Add enough water to just cover and bring to the boil. Reduce heat to low and simmer until just tender. Mash roughly and add lemon juice. Cool at room temperature or in the fridge until needed again for this recipe.

Step 2 of 3

Beat egg yolks and remaining sugar until pale and thick. Place milk and vanilla bean in a small saucepan over medium heat and bring to the boil, egg will not curdle unless you allow it to cool down. Remove from heat and whisk milk mixture into eggs. Return mixture to pan and stir over low heat until thickened slightly. Remove from heat and set aside.

Step 3 of 3

Whip cream until soft peaks form. Stir into custard. Refrigerate until cold. Pour mixture into a shallow freezer tray or loaf tin. Freeze for 1-2 hours or until just set around the edge. Transfer to the food processor, and process until smooth. Return to tray and swirl through apricot mixture and almonds. Cover and freeze until firm. Scoop into bowls and serve. Note: The almonds will toast evenly if there is minimal overlap between the nuts.