Apricot ice cream

Peel Apricots

1. Score a cross in the apricots and immerse them in boiling water for 1 minute. Immediately transfer them to a bowl of cold water to stop the cooking.
2. Remove the skins and stones, then weigh the flesh. In the original recipe, 10 peeled apricots weighed 660 g.

Making Apricot Puree

1. Add sugar equal to half the weight of the apricots. Add ice cream stabiliser, approximately 1% of the apricot weight; around 5–6 g is specified for this preparation.
2. Add a splash of lemon juice and blend until smooth.

Making Ice Cream Base

1. Pour 660 g of whipping cream, 330 g of whole milk and 6 egg yolks into a heavy-bottomed pan. Mix well.
2. Heat to 85°C, stirring continuously and checking with a thermometer; the mixture should coat the back of a spoon. Remove from the heat and leave to cool completely.

Ice Machine

1. When the base is completely cold, stir in the apricot purée and pour into the ice cream maker. Start the ice cream programme.
2. The apricot ice cream will be ready after approximately 45 minutes.