Apricot and praline ice cream

  • apricots 500g, stoned and quartered
  • double cream 400ml
  • caster sugar 125g
  • egg yolks 4
  • blanched almonds 100g, roughly chopped
  • caster sugar 150g

Put the apricots in a large pan, add 3 tbsp water, cover and cook over a low-medium heat until the fruit is very tender, stirring occasionally to stop the fruit catching. Tip into a food processor, blend until smooth, and then push the purée through a sieve into a bowl.
Heat the cream and caster sugar in a saucepan until just below boiling point. Whisk the egg yolks together in a bowl and pour over the hot cream mixture, whisking constantly until smooth. Return the custard to the pan and continue to cook over a low heat for another minute or 2 until the mixture has thickened slightly and coats the back of a spoon.
Mix the custard into the apricot purée and cool. Chill thoroughly and then churn in an ice-cream maker according to the manufacturer’s instructions.
To make the praline, heat the oven to 180C/fan 160C/gas 4. Tip the almonds onto a baking tray and toast in the oven for about 10 minutes or until golden. Remove and spread in a single layer on a large sheet of baking parchment to cool. Put the caster sugar and 100ml water into a non-stick frying pan and gently heat to slowly dissolve the sugar. Increase the heat and bring the syrup to the boil. Continue to boil until the syrup begins to turn golden in places, swirl the pan so it cooks evenly. Once the syrup has turned a rich amber colour remove from the heat and, working quickly, pour the caramel evenly over the almonds and leave until completely cold.
Break the caramel and almond into pieces and chop in the food processor until it’s the texture of rough breadcrumbs.
Once the ice cream has churned, roughly stir ⅔ of the praline into the mixture and freeze. Serve the ice cream with the remaining praline.
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