| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sainsbury’s, Sainsbury5 | 6 | servings | |
INGREDIENTS
| 500 | g | Apricots; halved and stoned |
| ; (1lb) | ||
| 50 | g | Caster sugar; (2oz) |
| 2 | tb | Water |
| 568 | ml | Double cream; (1 pint) |
| Fresh mint to decorate |
INSTRUCTIONS
Place the apricots in a pan with the sugar and water. Bring to the boil then poach gently for 10-15 minutes, stirring occasionally, until soft. Puree the apricots, alternatively chop half for a chunkier texture. Allow to cool. Whip the cream and fold in the apricots, transfer to a freezer-proof container. Freeze for 1 hour then beat again and freeze for a further 2-3 hours or overnight. Remove from the freezer 30 minutes before serving and decorate with fresh mint leaves. Delicious served with the poached apricots. Converted by MC_Buster. NOTES : This delicious easy to make Ice Cream is perfect with poached apricots. Converted by MM_Buster v2.0l.
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