| 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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