Apricot Ice Cream with Amaretto
Servings: 6
Ingredients
- 75 g apricots dried
- 150 ml amaretto liqueur
- 500 ml single cream
- 6 egg yolks
- 125 g caster sugar
Instructions
- Get the ice cream maker ready by freezing the bowl at least 24 hours before.
- Meanwhile, pour the amaretto over the dried apricots and let them soak for at least 24 hours.
- When ready to make the ice cream, blitz the apricots in the food processor so they are finely chopped but not pulpy.
- Half-fill the sink with cold water.
- Heat the cream in a medium size saucepan until it's about to come to the boil then turn down.
- In another pan, whisk the egg yolks with the sugar until thick and creamy. Stir in the cream mixture beating all the while and then returning to a low to moderate heat. Stir continuously for 8-10 minutes.
- Stand the pan in the sink of cold water and continue to stir vigorously.
- When it is cold, fold in 3 tbsp of the apricot mixture* and churn in an ice cream maker for around 45 minutes.
- Finally tip your ice cream into a tub for freezing. Freeze for at least several hours before serving and remove from the freezer 5-10 mins before scooping.
Notes
*You can add more, add all of the chopped apricot. But bear in mind higher alcohol content may affect the freezing qualities of your ice cream. Mine went solid using this amount and is nicely scoop-able five minutes after removing from freezer to serve. In my opinion you could use the entire amount of apricots soaked in amaretto shown without detriment but I haven't tried it with the increased amount.