Bring together tangy apricots and rich amaretto liqueur to create this sublime ice cream dessert.
- 500g apricots, halved, stoned
- 300g caster sugar
- 1 tablespoon lemon juice
- 3 tablespoons Amaretto liqueur
- 6 egg yolks
- 600ml milk
- 1 teaspoon vanilla extract
- 600ml cream
- Place apricots in a pan with 100g sugar. Add water to just cover the apricots and bring to the boil. Reduce heat to low and simmer until just tender but intact. Drain, reserving syrup, and transfer to a bowl to cool.
- Place 1 cup of cooked apricots in a blender and blend until smooth. Stir in lemon juice.
- Boil the syrup until reduced by half and add 1 tablespoon of Amaretto. Return remaining apricots to syrup and set aside.
- Beat egg yolks and remaining sugar until pale and creamy. Heat milk and vanilla in a pan over medium heat and pour over the eggs. Return to the pan and cook over low heat until thickened slightly (do not overcook or the eggs will curdle). Remove custard from heat and set aside.
- Whip the cream until thickened and fold into custard with the remaining Amaretto. Refrigerate.
- Pour chilled mixture into a shallow freezer-proof tray and freeze for 1-2 hours. Quickly transfer to a bowl and beat with an electric beater until smooth. Return to tray and refreeze. Repeat 3 times. (Or churn in an ice-cream maker following manufacturer's directions.) Before the ice-cream hardens completely, place one-third in a terrine dish lined with plastic wrap, swirl in some apricot puree and top with more ice-cream. Layer until full. Tap the dish twice on the workbench to remove any air bubbles. Cover with plastic wrap and return to freezer until ready to serve with the reserved apricots.