Apricot Cream Ice

For 6-8 people you need

For the ice cream

1 16-oz. can apricot halves
1/2 pint thick cream
2 tablespoons milk
grated rind of 1 orange
1-2 oz. sieved icing sugar

For sauce and decoration

1/4 pint syrup from can of apricots
juice of 1 orange
1 level teaspoon arrowroot or cornflour
3-4 tablespoons sieved apricot jam
few blanched almonds

  1. Drain the apricots and chop very finely. Keep 1/4 pint of the syrup for the sauce.
  2. Put the cream and milk into a bowl and whisk until the mixture just hold its shape.
  3. Blend the cream with the apricots, the orange rind and sugar.
  4. Put into the freezing tray and freeze for 1 hour, then remove from the tray into a bowl and whip lightly (this particular ice cream is improved by whipping).
  5. Return the mixture to the freezing tray and freeze again until firm.
  6. To make the sauce blend the syrup and orange juice with the arrowroot or cornflour.
  7. Pour into the saucepan, add the jam and stir over a medium heat until thickened and clear, allow to cool

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