1 tbsp (15 ml) custard powder
250 ml (8 fl oz) milk
2/3 cup (150 g) 5 oz caster sugar (superfine granulated)
300 g (11 oz) fresh apricots, halved and stoned (seeded)
rind and juice of 1 lemon
yellow food colouring
125 ml (4 fl oz) double cream (heavy cream)
250 ml (8 fl oz) milk
2/3 cup (150 g) 5 oz caster sugar (superfine granulated)
300 g (11 oz) fresh apricots, halved and stoned (seeded)
rind and juice of 1 lemon
yellow food colouring
125 ml (4 fl oz) double cream (heavy cream)
method
1. Unless using a free standing sorbetiere or churn, turn the freezing compartment or freezer to the coldest setting about 1 hour before making the ice cream.
2. In a bowl, mix the custard powder to a cream with a little of the milk.
3. Bring the remaining milk to the boil in a saucepan, then pour it into the bowl, stirring constantly.
4. Return the custard mixture to the clean saucepan and simmer, stirring all the time, until thickened.
5. Stir in 50 g (2 oz) of the sugar, cover closely with dampened greaseproof paper and set aside to cool.
6. Meanwhile put the apricots into a saucepan with the remaining sugar. Add 125 ml (4 fl oz) water, the lemon rind and juice and a few drops of yellow food colouring. Simmer until the fruit is tender. Puree the fruit mixture. Cool.
7. When both mixtures are cool, combine them in a suitable container for freezing.
8. Alternatively, use a sorbetiere or churn, following the manufacturer's instructions.
9. Cover the container closely and freeze for 1 hour.
10. Whip the cream in a bowl. Beat the ice cream mixture until smooth, scraping off any crystals, then fold in the whipped cream.
11. Replace the cover on the container and freeze until firm. Return the freezer to the normal setting.
12. Transfer the ice cream to the refrigerator about 15 minutes before serving.
13. Serve in scoops in individual dishes or in a large bowl.
2. In a bowl, mix the custard powder to a cream with a little of the milk.
3. Bring the remaining milk to the boil in a saucepan, then pour it into the bowl, stirring constantly.
4. Return the custard mixture to the clean saucepan and simmer, stirring all the time, until thickened.
5. Stir in 50 g (2 oz) of the sugar, cover closely with dampened greaseproof paper and set aside to cool.
6. Meanwhile put the apricots into a saucepan with the remaining sugar. Add 125 ml (4 fl oz) water, the lemon rind and juice and a few drops of yellow food colouring. Simmer until the fruit is tender. Puree the fruit mixture. Cool.
7. When both mixtures are cool, combine them in a suitable container for freezing.
8. Alternatively, use a sorbetiere or churn, following the manufacturer's instructions.
9. Cover the container closely and freeze for 1 hour.
10. Whip the cream in a bowl. Beat the ice cream mixture until smooth, scraping off any crystals, then fold in the whipped cream.
11. Replace the cover on the container and freeze until firm. Return the freezer to the normal setting.
12. Transfer the ice cream to the refrigerator about 15 minutes before serving.
13. Serve in scoops in individual dishes or in a large bowl.
serving amount
serves 6
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