About this recipe:Home-made ice creams are rich and creamy, and always a luscious treat. This one, served with hot apricots, is no exception. If you have an ice cream maker - see notes below.
250ml full-fat milk
3 egg yolks
150g caster sugar
100ml single cream
25g unsalted butter
16 ready-to-eat dried apricots, halved
2 tbsp caster sugar
juice of 1/2 lemon
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Method Prep:20min › Cook:10min › Ready in:30min
Heat the milk in a saucepan over a low heat until almost boiling, then remove from the heat, cover and set aside. Whisk the egg yolks with 50g of the sugar in a large bowl until the mixture is pale and frothy.
In another saucepan, dissolve the remaining 100g of sugar for the ice-cream with 4 tbsp of water over a low heat. Bring to the boil, then cook over a high heat for 2–3 minutes, stirring occasionally, until the syrup turns a deep golden caramel. Remove the pan from the heat and carefully stir in the cream.
Pour the caramel cream into the hot milk, then gradually whisk this mixture into the egg yolks. Return to the pan and cook gently, stirring constantly with a wooden spoon until the custard coats the spoon, taking care that the mixture does not boil.
Remove the pan from the heat and plunge the base into a bowl of cold water to cool quickly. Pour the mixture into a plastic container and place it in the freezer. Remove and whisk after 2 hours, refreeze, then repeat whisking a second time. Freeze again until completely frozen.
Just before serving, melt the butter in a frying pan. Add the apricots and sprinkle with the sugar. Heat gently for 5 minutes, turning halfway through, until the apricots are glazed with the buttery syrup. Pour over the lemon juice.
Scoop the ice-cream into serving dishes and spoon over some of the warm apricots and syrup.
If you have an ice-cream machine, pour the mixture into the machine in step 4, and churn according to the manufacturer's instructions until thick and slushy. Put into a plastic container and freeze for several hours until firm. * To use up the egg whites, you could make meringues. Allow 50g caster sugar to each egg white. Whisk the egg whites until stiff, add a little of the sugar, whisk, then continue adding sugar and whisking until two-thirds of the sugar has been used. Fold in the remainder. Spoon or pipe the meringue onto baking sheets lined with baking paper. Bake for 1 hour in a preheated oven at 140°C (gas 1).
I made this today but without the apricots. It was my first attemt at icecream and it has turned out perfect. Easy to follow instructions and a great taste. Great receipe and will definately make again. - 24 May 2013