Apricot and praline ice cream

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.

2. 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.

3. Add the custard to the puree and leave to cool. Chill then churn in an ice cream maker or by hand.

4. To make the praline, heat the oven to 180C/fan 160C/Gas 4. Toast the almonds in the oven on a baking tray for 10 minutes or until golden. Remove and spread a single layer on baking parchment to cool.

5. Put the sugar and 100ml 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.

6. 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.