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.
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