Apricot and praline ice cream

recipe

Apricot and praline ice cream

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Fresh, ripe apricots give this dessert a light, delicate taste, while the praline adds just the right amount of sweetness to balance the flavour of the ice cream

Ingredients

Ice cream
500g apricots, stoned and quartered
400ml double cream
125g caster sugar
4 egg yolks
Praline

Serves: 6 Preparation: 90 Total Time: 90min

Directions

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Cook the apricots in a covered pan with tbsp of water over a low-medium heat, until the fruit is tender.
Stir occasionally to stop the fruit catching. Blend in a food processor until smooth, then push the apricot puree through a sieve into a bowl.
Heat the cream and sugar in a saucepan until just below boiling point. Whisk the egg yolks in a bowl, then pour the mixture over the yolks, whisking constantly until smooth. Return the custard to the pan and continue to cook over a low heat for another minute, until the mixture thickens and coats the back of a spoon.
Add the custard to the puree and leave to cool. Chill then churn in an ice cream maker or by hand.
To make the praline, heat the oven to /fan /Gas Toast the almonds in the oven on a baking tray for minutes or until golden. Remove and spread a single layer on baking parchment to cool.
Put the sugar and l water into a non-stick pan and gently heat to dissolve the sugar. Increase the heat and bring to the boil until it turns golden in places. Swirl the pan so it cooks evenly. Once the syrup has turned a rich amber colour, remove from the heat and quickly pour the caramel over the almonds. Leave to cool.
Break the set praline into pieces and chop in the food processor for a rough breadcrumb texture. Once the ice cream has churned, roughly stir two-thirds of the praline into the mixture and freeze. Serve the ice cream with the remaining praline.